Main Dishesbluejeanchef
Corned Beef with Cabbage, Potatoes and Split Pea Mash - Stovetop Version
This recipe for corned beef with cabbage is a version of a New England boiled dinner with the addition of split peas, cooked in a cheesecloth bag in the delicious corned beef broth.
👥 6 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 10 min🔥 Cook: 2h👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- wooden spoon
📝 Preparation Steps
1
Rinse the corned beef brisket and place it in a large stockpot. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the liquid, adding a cup or two of water to make sure everything is submerged. Cover the pot with a lid and bring everything to a simmer. Lower the heat and simmer for ⏱️ 1 hour and ⏱️ 30 minutes.
beef stock4 cupsonion (quartered)1garlic (smashed)3 cloves
2
Add the cabbage wedges, carrots and potatoes, return the lid and continue to simmer for ⏱️ 30 minutes.
large carrots (cut into large pieces)6
3
When all the vegetables are tender, transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
butter2 tablespoons
4
Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.
Nutrition Facts
calories
647 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
19 g
sugar Content
12 g
sodium Content
2269 mg
protein Content
40 g
cholesterol Content
91 mg
carbohydrate Content
61 g
saturated Fat Content
9 g
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