Corned beef and cabbage is a meal traditionally eaten by Irish Americans in celebration of St. Patrick’s Day in March. Corned refers to the large salt crystals (corns) rubbed into the meat to preserve it. The corned beef has enough spices to flavor this recipe, but if you feel the need for more spice, include the sea salt and pepper. For more gravy, simply add more broth to the recipe. I use lunch-meat-style corned beef in a thick slice from the deli in this recipe simply because it’s hard to find a package of raw, seasoned corned beef that’s less than two pounds. However, you can certainly use raw corned beef if you prefer.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Separate the onion slices into half rings and scatter in the pot along with the celery.
Step 4
Add the corned beef, then layer the potatoes and carrots. Pack in as much cabbage as possible to fill the pot.
Step 5
In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices. Pour the mixture over the cabbage and add the bay leaf.
Step 6
Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
nutrition information
Step 7
Calories: 298
Step 8
Protein: 17g
Step 9
Carbohydrates: 22g
Step 10
Fat: 16g
Step 11
Cholesterol: 16mg
Step 12
Sodium: 1422mg
Step 13
Fiber: 5g
