Corned Beef and Cabbage Recipe
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Corned Beef and Cabbage

By: Ron Brobst 
"This is a great way to learn how to corn your own beef."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (31)

What to Drink?
Wine Zinfandel
Cocktail Bloody Mary
Beer Beer
Prep Time:
20 Min
Cook Time:
3 Hrs 30 Min
Ready In:
7 Days 3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 14 to 16 servings
 

Ingredients

  • 1 pound kosher salt
  • 2 gallons water, divided
  • 8 pounds beef brisket
  • 6 bay leaves
  • 8 black peppercorns
  • 1 onion, chopped
  • 1 medium head cabbage, quartered
  • 1 pound carrots, sliced
  • 1 turnip, chopped
  • 1 teaspoon chopped fresh cilantro
  • 8 potatoes - peeled and cubed

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 877 | Total Fat: 64.5g | Cholesterol: 177mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 3, 2008 by Trinka G Supporting Member (Click to learn more about Supporting Membership)  view full review
Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 12, 2004 by TEDTOOT   view full review
Thank God for big zip lock bags! You can corn anything in them with less brine and just turn...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 7, 2003 by KEMTON   view full review
Great recipe. Scales down well. Although not specifically stated, I think the meat needs to...
The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on May 14, 2007 by LemonHead Lissa   view full review
Very lacking in flavor. Best recipe on this site is the 'Slow cooked Corned Beef for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 22, 2004 by MIKERF   view full review
Great stuff! We went to a parade in town, so to avoid having to "watch the pot", I used a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 4, 2003 by PJRACE   view full review
First let me admit that I did use a pre-seasoned brisket from the grocery store. And I threw...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 15, 2003 by OZAHIRU   view full review
my bf ' mom is an iris. she normally took the corned beef out of the pot after simmering w/...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on May 11, 2003 by theboyzmama   view full review
My first attempt at cornbeef and cabbage and it was great. I only soaked the cornbeef for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 13, 2004 by Brendans.mommy   view full review
You only need to corn the brisket if you didn't buy a corned beef brisket. I have a hard time...
The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 20, 2005 by KEKOAJS   view full review
It smelled like corn beef, but the flavor just wasn't there. Not sure what went wrong...

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