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Recipe for Corned Beef and Cabbage | Almanac.com

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Corned Beef and Cabbage

Photo Credit
Elena Veselova/shutterstock
Yield
Serves 6-8
Category
Meat
Course
Main Dish
Occasions
St. Patricks Day
Preparation Method
Boil
Simmer
Sources
Favorite New England Recipes

Corned Beef and Cabbage
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Many of us have grown to love some of the good dishes introduced to our table by Irish-American friends and family. Corned beef and cabbage is high on the list of favorites. Be sure to rinse the meat well in boiling water first to remove excess salt.

See video: How to Make Corned Beef and Cabbage

Ingredients
4 pounds corned beef
cold water
1 sprig thyme, several sprigs parsley bound together
1 onion stuck with 6 whole cloves
pepper
2 onions
1 whole carrot
1 large cabbage
butter
Instructions

Tie the beef neatly, put it into a large pot and cover it with cold water. No salt is needed. Add the other ingredients except the cabbage and bring very slowly to a boil with the lid off the pot so that you can see what is happening. Simmer very gently for 3 hours, skimming as necessary.

Remove the thyme, parsley, and cloved onion. Now add the cabbage which has been cut in 8 pieces and simmer for a further 15 minutes. Remove the meat and cut the string.

Place on a hot platter and surround with the drained cabbage. Dot with butter. Serve with horseradish or mustard sauce.

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Comments

Pat Murphy (not verified)

9 months 4 weeks ago

I like to use sour kraut with my corn beef. I know that is still cabbage but made differently!

Shane Lowrey (not verified)

1 year 9 months ago

I like this basic recipe here. Still, I want ALL the extras, too. Cabbage, potatos, carrots, celery, wedged onions, parsnips, rutabegas, turnips,... I'll use a tsp or so of pickling spics and some black peppercorns rather than just cloves, a bayleaf or two....

This year, I think I'll remove the roast beef, after cooking, then add the veggies to simmer in the broth according to cooking times. Might even broil the beef, too, while the veggies near finishing.

P.S. What does "tie the beef neatly" mean? Rolled, in cheese cloth?

Edith molden (not verified)

1 year 9 months ago

I use whole onions, we like our onions. I cook with a lots of potatoes and instead of using spices mentioned I use pickling spices.

Kathy P. (not verified)

2 years 9 months ago

My husband would take the corned beef out when done and put it in a baking pan or dish, fat side up. He would put it in a pre-heated 325 degrees oven for about 30 min. or so. The fat would render down into the corned beef giving it the most delicious flavor!

Maria (not verified)

2 years 9 months ago

The picture shows potatoes but none are in the ingredients. Are they cooked separately? If not how and when?