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Corned Beef and Cabbage

Rated as 4.07 out of 5 Stars

"This is a great way to learn how to corn your own beef."
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Ingredients

7 d 3 h 30 m servings 877 cals
Original recipe yields 15 servings (14 to 16 servings)

Directions

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  1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
  2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
  3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts


Per Serving: 877 calories; 64.5 g fat; 27.9 g carbohydrates; 44.6 g protein; 177 mg cholesterol; 12321 mg sodium. Full nutrition

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Reviews

Read all reviews 34
  1. 41 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger piece...

Most helpful critical review

Very lacking in flavor. Best recipe on this site is the 'Slow cooked Corned Beef for Sandwiches' on this site. Once you tried it you won't need any other recipe.

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Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger piece...

Thank God for big zip lock bags! You can corn anything in them with less brine and just turn over afew times in your vegetable compartment. You must remember to check that temp stays in mid 3...

Great recipe. Scales down well. Although not specifically stated, I think the meat needs to be lightly rinsed instead of just draining the brine. Any load of vegetables in pot are delectable.

Very lacking in flavor. Best recipe on this site is the 'Slow cooked Corned Beef for Sandwiches' on this site. Once you tried it you won't need any other recipe.

Great stuff! We went to a parade in town, so to avoid having to "watch the pot", I used a crock pot -- 4.5 hrs. on "high", which was probably too long, but that's not the recipe's fault (it sta...

First let me admit that I did use a pre-seasoned brisket from the grocery store. And I threw it in the crock pot for the day. Otherwise I followed the recipe exactly. My whole family absolute...

my bf ' mom is an iris. she normally took the corned beef out of the pot after simmering w/ the vegetables then put it on baking sheet & put a nice packed of brown sugar on top of it (the amount...

My first attempt at cornbeef and cabbage and it was great. I only soaked the cornbeef for about 5 hours prior to cooking it, I have talked to others about that and they said it really wasnt nece...

You only need to corn the brisket if you didn't buy a corned beef brisket. I have a hard time in my area finding corned beef brisket, so this recipe has allowed me to enjoy one of my all time f...