Preparation time: 15 minutes Cooking time: 2-3 hours Total time: 2-3 hours 15 minutes

This recipe serves 4-6 people.

Ingredients:

• 4-5 lb corned beef brisket
• 1 large head of green cabbage, cut into wedges
• 4-5 medium carrots, peeled and cut into chunks
• 4-5 medium potatoes, peeled and cut into chunks
• 1 large onion, cut into wedges
• 2 cloves of garlic, minced
• 1 cup of beef broth
• 1 tbsp whole grain mustard
• 1 tsp black pepper
• 1 tsp caraway seeds (optional)

Instructions for Corned Beef and Cabbage recipe:

1. Preheat the oven to 350 degrees F.
2. In a Dutch oven or large, oven-safe pot, place the corned beef brisket, beef broth, whole grain mustard, black pepper, and caraway seeds (if using).
3. Bring the mixture to a simmer over medium-high heat, then cover and place in the preheated oven.
4. Cook for 2-3 hours, or until the corned beef is tender.
5. Remove the pot from the oven and add the cabbage, carrots, potatoes, onion, and garlic. Stir to combine.
6. Return the pot to the oven and continue cooking for an additional 30-45 minutes, or until the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes before slicing.
8. Serve with a side of whole grain mustard.

To dress it up, you can make a nice presentation by placing the corned beef on a platter and arranging the vegetables around it. Additionally, you can garnish it with fresh parsley or thyme.

Nutrition per serving (based on 6 servings): Calories: 600 Fat: 37g Carbs: 20g Protein: 48g

Please note that the nutrition information may vary based on the brand of corned beef used and the serving size.

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