|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 11g||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make your St. Patrick's Day dinner in one pot. This recipe is a little unusual because it adds bacon to the traditional mix of cabbage, potatoes, and corned beef. And the corned beef is already cooked and sliced so it doesn't have to simmer for hours, as this cut usually does.
Most stores sell cooked corned beef in the deli section. You may have to ask for someone to slice it for you. Ask for 1/2" thick slices, because if the slices are any thinner they may fall apart when simmered in the broth with the vegetables. If you can't find cooked corned beef, you can cook it yourself in the crockpot or on the stovetop. Let it cool in the fridge overnight, then slice it and cook as directed in this recipe.
I like to serve this dish with several kinds of mustard. Choose honey mustard, a grainy mustard for texture, and Dijon mustard because of the spicy kick. This condiment is the perfect complement to the tender and slightly spicy beef and the mild vegetables.
- 6 slices bacon
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 1 bay leaf
- 3 cups water
- 1 teaspoon black pepper
- 4 russet potatoes (cubed)
- 1 bag baby carrots
- 1 green cabbage (cut into eighths)
- 6 (1/2-inch) slices corned beef (cooked)
In a large and heavy stockpot, cook the bacon until browned and crisp. Remove bacon to a piece of paper towel to drain; crumble and reserve.
To drippings remaining in the skillet, add the onion and garlic and sauté until tender, about 5 to6 minutes. Add beef broth, bay leaf, and water and bring to a boil.
Add potatoes to pot; simmer for 10 minutes.
Then add the baby carrots and cabbage slices; cook for 5 minutes longer.
Add sliced corned beef and simmer for 10 to 15 minutes longer until cabbage and potatoes are tender and the beef is heated to 160 F as measured by a food thermometer.
Drain the pot, reserving onion, garlic, potatoes, carrots, cabbage, and corned beef; discard bay leaf. Arrange everything on a serving platter. Sprinkle with reserved bacon.
Serve beef with cabbage and potatoes, along with mustard on the side.