Hearty Corned Beef and Cabbage Stew
A delightful and warming stew featuring tender corned beef, hearty cabbage, and a medley of vegetables, perfect for savoring during cooler months.
Prep time: 15 minutesCook time: 4 hoursServes: 6
Ingredients
2 lbs corned beef brisket
1 head green cabbage, coarsely chopped
5 large carrots, peeled and sliced
5 medium Yukon Gold potatoes, diced
1 large onion, chopped
4 cloves garlic, minced
8 cups water
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon wholegrain mustard
Salt to taste
Chopped fresh parsley for garnish
Instructions
1. Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot.
2. Add the water to the pot, ensuring the brisket is submerged. Bring to a boil over medium-high heat.
3. Reduce the heat to low, add the black peppercorns and bay leaves, cover, and simmer for about 2 hours until the beef is tender.
4. Remove the beef from the pot and set aside to cool slightly. Retain the broth.
5. Add the potatoes, carrots, onion, and garlic to the pot. Simmer for 15 minutes.
6. Stir in the chopped cabbage and continue to simmer for another 20 minutes until all vegetables are tender.
7. Slice the corned beef and return to the pot. Stir in the wholegrain mustard and simmer for an additional 5 minutes.
8. Season with salt to taste and garnish with chopped parsley before serving.
Storage
Allow the stew to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat the stew gently over medium heat on the stove, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
