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–+ servings

Yogurt Corned Beef and Cabbage

A creamy and flavorful twist on the classic corned beef and cabbage dish, enhanced with yogurt for a tangy finish.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs corned beef brisket preferably with seasoning packet
  • 1 medium head of cabbage cut into wedges
  • 4 medium carrots peeled and cut into chunks
  • 4 cups beef broth
  • 1 cup plain yogurt Greek yogurt works well
  • 2 tbsp Dijon mustard
  • 1 tbsp honey optional for sweetness
  • 1 tsp black pepper freshly ground

Method
 

Cooking the Corned Beef
  1. Place the corned beef brisket in a large pot and cover with beef broth. Add the seasoning packet if included.
  2. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the meat is tender.
Adding Vegetables
  1. Add the carrots and cabbage wedges to the pot during the last 30 minutes of cooking.
Preparing the Yogurt Sauce
  1. In a bowl, mix together the yogurt, Dijon mustard, honey, and black pepper until smooth.
Serving
  1. Once the corned beef is done, remove it from the pot and let it rest for a few minutes before slicing.
  2. Serve the sliced corned beef on a platter with the cabbage and carrots, drizzled with the yogurt sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 40mgCalcium: 100mgIron: 4mg

Notes

This dish can be made ahead of time and reheated. The yogurt sauce can also be adjusted to taste, adding herbs or spices as desired.

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