-
-
My review
Corned Beef and Cabbage I
Laria Tabul
"What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servingsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Share
Explore more
Reviews
Read all reviews 8151151 Ratings
-
-
-
-
-
Most helpful positive review
3/20/2005
This was THE BEST corned beef and cabbage that I have ever made. I never had used a recipe before, let alone added carrots. Anyhow, I used a 4 lb. brisket that I trimmed of most visible fat wi...
Most helpful critical review
3/13/2009
Jeepers, it needs onions! Everything except desserts needs onions!
Most helpful
Most positive
Least positive
Newest
3/20/2005
This was THE BEST corned beef and cabbage that I have ever made. I never had used a recipe before, let alone added carrots. Anyhow, I used a 4 lb. brisket that I trimmed of most visible fat wi...
3/6/2008
I take the corned beef out and while the cabbage carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine on the stove until smoo...
3/13/2002
I love corned beef & cabbage & I must have used close to a hundred recipes, but I think this is the simplest & the best. Use the white (not russet) potatoes. I sometimes wondered why my previo...
2/25/2006
The recipe as written will work very well. I've been doing it that way for many years, except I cook the veggies separately in some of the broth. However, I thought I would try the crockpot met...
8/24/2001
This recipe is very basic and with a few changes I loved it. Try covering the corn beef with four cans of beef broth and include the spice packet after cutting the big fat off. Bring to a boil ...
3/15/2006
I cook the cabbage at the end. Cut it in wedges and cooked seperately from the meat. I use 1/2 cooking liquid from the meat and 1/2 chicken broth with butter added to the liquid. Cooked until ju...
3/7/2007
I cover my corned beef with beer usually a 5 pack and one for the cook! Follow any of the recipes that call for water and substitute the beer WONDERFUL!!!!!!
3/21/2006
Absolutely delicious. I started out by cooking this on the stove top as the recipe states (for about 45 minutes) but due to a family emergency, I had to leave the house. Before leaving, I put ...
2/20/2007
Fantastic! I have always kind of "winged" it with corned beef and cabbage, with varying degrees of success. I read many of the reviews and added a bottle of beer to the water to simmer the meat...