Rating: 4.5 stars
165 Ratings
  • 5 star values: 115
  • 4 star values: 39
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.

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  • Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.

  • Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Tip

With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef soup another day in the week.

Nutrition Facts

918 calories; protein 47g; carbohydrates 106.6g; fat 35.7g; cholesterol 178.6mg; sodium 2247.6mg. Full Nutrition
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