Corned Beef and Cabbage

Corned Beef and Cabbage

33

"This is a great way to learn how to corn your own beef."

Ingredients

7 d 3 h 30 m {{adjustedServings}} servings 877 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 64.5 g
  • 99%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 12321 mg
  • 493%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

33
  1. 40 Ratings

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Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger piece...

Thank God for big zip lock bags! You can corn anything in them with less brine and just turn over afew times in your vegetable compartment. You must remember to check that temp stays in mid 3...

Great recipe. Scales down well. Although not specifically stated, I think the meat needs to be lightly rinsed instead of just draining the brine. Any load of vegetables in pot are delectable.