How to Make Corned Beef and Cabbage

Whether or not you're Irish, come St. Patrick's Day you’ll want to whip up some tasty corned beef and cabbage.

Instructions

  • Step 1: Wash the meat Wash the brisket in cold water, then put it and the peppercorns or packaged pickling spices into a large stock pot and fill with just enough water to cover the meat.
  • Step 2: Boil Bring the water to a boil, and skim the bubbles and residue from the surface with a wooden spoon.
  • Step 3: Turn down heat Cover and turn down the heat, letting the water simmer.
  • Step 4: Simmer Simmer for five hours, skimming the surface every 20 minutes, or as needed.
  • Step 5: Add veggies With one hour remaining until the meat is cooked, add onions, celery, carrots, and garlic to the pot.
  • Step 6: Add cabbage When 15 minutes remain, toss in the cabbage.
  • Step 7: Remove Remove meat and vegetables with a slotted spoon and arrange them on a serving platter.
  • TIP: The liquid from the roast can be strained and used as the base of a sauce or soup.
  • Step 8: Serve Brush the meat and veggies with butter, sprinkle with salt, and serve.
  • FACT: Legend has it that President Grover Cleveland once smelled corned beef and cabbage coming from the servants’ quarters of the White House and traded his meal for theirs!

You Will Need

  • Large stock pot with a lid
  • 5 lb. corned brisket of beef
  • 6 peppercorns
  • or packaged pickling spices
  • 3 carrots
  • peeled and quartered
  • 3 onions
  • 2 ribs celery
  • quartered
  • 5 cloves garlic
  • whole
  • 1 medium-sized green cabbage
  • quartered or cut in wedges
  • Melted butter (about 4 tablespoons)

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