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CORNED BEEF & CABBAGE

Corned beef and cabbage is a classic dish often associated with Irish-American cuisine, particularly enjoyed on St. Patrick’s Day.
Print Recipe
Prep Time 1 hour
Cook Time 9 hours
8 hours
Total Time 18 hours
Servings: 8 Servings
Course: Main Course
Cuisine: Irish
Ingredients Method Notes

Ingredients
  

  • 3 Lbs. Corned Beef
  • 1 Head Cabbage Quartered
  • 4 Potatoes Large and quartered
  • 6 Carrots Halved
  • 4 Stalks Celery Cut in 1 inch pieces
  • 1 Onion Large and chopped
  • 1 Tbl Garlic Crushed
  • 10 Peppercorns
  • 2 Tbl Pickling Spices
  • 2 Bay Leaves

Method
 

  1. Put the corned beef in a big soup kettle or Dutch oven and cover it with cold water.
  2. Add all of the other ingredients except the vegetables and bring water to a boil.
  3. Reduce the heat to a simmer. Simmer for 2 hours per pound of corned beef.
  4. After cooking, refrigerate overnight and next day remove all fat from the top.
  5. When cooking the next day, bring to a slow boil and add potatoes, onions, carrots, and celery.
  6. Cook for 1to 2 hour or until vegetables are tender.
  7. During the last 15-30 minutes of cooking time, add the cabbage. Do not overcook the cabbage.

Notes

Serve horseradish and mustard on the side and enjoy. This is a recipe I found in the Best of the Best from the Great Lakes cookbook. Hope you enjoy it as much as I do.