Corned Beef and Cabbage with Braised Vegetables
Corned beef and cabbage is a St. Patrick's Day staple. While not entirely traditional to Irish culture, it's definitely a tradition in our house! Here is my recipe and method for smoked then slow braised corned beef and cabbage that will melt in your mouth!
Servings: 6
Ingredients
- 1 3-5 lb corned beef roast brisket or round
- 1 tablespoon pickling spice
- 1 yellow onion sliced
- 1 cup baby carrots
- 1 small head green cabbage quartered
- 3 cups beef stock
Instructions
- Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours.
- While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
- After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F.
- During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid.
- Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.
Nutrition
Calories: 646kcal | Carbohydrates: 12g | Protein: 46g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 1720mg | Potassium: 1188mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3058IU | Vitamin C: 128mg | Calcium: 86mg | Iron: 6mg