New Year’s Day Corned Beef & Cabbage
Serving corned beef and cabbage on New Year’s day is a tasty tradition to adapt as it is associated with good luck and prosperity in the New Year. Hoppin’ John black-eyed peas are another favorite as an added side (not included in this recipe). If you have a favorite traditional dish in your family, we’d love you hear about it. Please share it in the comments.
Makes: 8 Servings
Prep Time: 10 min.
Cooking Time: 3 h 30 min.
Difficulty: Easy
Can Be Frozen? No
Cooking Instructions:
- Place brisket in a large Dutch oven and cover with water. Stir in spice packet contents, bay leaves, thyme and rosemary.
- Bring to the boil over a moderate heat and then reduce to a simmer, cooking until brisket is tender, about 3 hours; check on water level every 30 minutes or so, topping off as needed.
- Stir in potatoes and continue to cook at a steady simmer until tender, about 10-15 minutes.
- In meantime, melt butter in a large skillet set over a medium heat. Add cabbage, a generous splash of water and a pinch of salt, covering skillet with a lid.
- Cook over a reduced heat until tender, stirring occasionally, about 6-9 minutes.
- Remove potatoes from Dutch oven when ready and stir into cabbage along with cranberries, parsley and plenty of salt and pepper to taste.
- Remove brisket from Dutch oven and let rest under aluminum foil for 10 minutes before slicing. Reheat cabbage and potatoes as needed before dividing between plates along with beef.
- Garnish with parsley sprigs and serve with brown bread and beer on the side.
Nutritional information*:
Cal: 696
Protein (g): 45.0
Carbs (g): 23.9
Sugars (g): 13.0
Fat (g): 46.5
Sat. Fat (g): 16.3
Fiber (g): 6.2
Sodium (g): 1.2
*Nutritional info excludes bread and beer.
