Corned Beef and Cabbage I Recipe -
Corned Beef and Cabbage I Recipe
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Corned Beef and Cabbage I
See how to make a traditional recipe for corned beef and cabbage. See more

Corned Beef and Cabbage I

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"What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 25 mins

    2 hrs 35 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 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 without sacrificing the integrity of the meat. Also rinsed the meat well (couldn't bear to use that bloody junk that was packaged with it) before putting it into an 11 qt. stockpot with the spices that were packaged with it. Added 1 can Miller Lite beer, water to cover, 3 large cloves of minced garlic, and about 12 whole black peppers. About 1 hour before the beef was supposed to be done, I added the potatoes, carrots, and 2 small turnips, chopped. Forty minutes later I added the green cabbage wedges and 1 large onion, cut into wedges. Twenty minutes later all was done and it was DELICIOUS. [P.S. I served this with a horseradish sauce--mix together 3/4 cup sour cream, 1/4 cup white prepared horseradish (or to taste), 1 Tbs. dried chives, and the juice from 1/2 lemon. This is very good with the corned beef.]

Most Helpful Critical Review
Mar 16, 2009

Jeepers, it needs onions! Everything except desserts needs onions!

Mar 10, 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 smooth. 1/3 cup of brown sugar,2 tblsp of butter tlbs. of prepared mustard, 1/3 cup of ketchup, and 3 tblsp of apple cider vinegar. I combine these ingredients till smooth, then pour over the brisket while the veggies are cooking. 30 to 40 mins. at 350 will do it. Hope you like it, all of my friends who hate corned beef will only eat mine!

Mar 24, 2003

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 previous renditions sometimes came out on the salty side--this recipe is well-balanced in flavor. Now I know that a '10/5' potato/carrot combo really works...if you skimp on the veggies, the dish will be salty. Using 10/5 gives it a good seasoning balance.

Feb 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 method suggested by several reviewers.I also tried the new Reynolds crockpot liners. they work great! No clean up except the lid. I have a new Rival 5 quart slow cooker with removable stoneware crock. I had a 3.5 lb corned beef brisket(too fatty)and followed the Rival instructions which called for 1 cup of water, onions and cabbage only. I added 6 small potatoes and 3 carrots, cut in half. In 8 hours everything was overcooked, including the veggies! I could see the broth boiling around the inside of the crockpot, so I assume it gets too high when set on low. It's best omit all liquid as it is not needed when cooking roasts in the crockpot. Cooking the corned beef in the old fashioned way is the best. Skip the crockpot!

Mar 20, 2003

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 and turn to low to simmer 2-21/2 hrs. Then add potatoes, carrots, onions, garlic, mushrooms and cabbage for the last hour. Make sure the meat is cooked first by poking the meat before adding vegetables and use a large pot on top of the stove! I didn't mean to rewrite the recipe, but this is much more tasty way the prepare the corn beef!!!! Don't forget the french bread says my husband and he is right!!!

Mar 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 just crisp tender. Gives the cabbage a lovely flavor, it stays green and doesn't get all mushy.

Mar 07, 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!!!!!!


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