Corned Beef and Cabbage II

Corned Beef and Cabbage II

169 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Recipe by  Cindy

“This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
  2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
  3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

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Reviews (169)

Rate This Recipe


This is THE BEST. I made it in the crock pot and the corned beef was so tender and everything was so tasty. I won't wait until next St. Patty's Day to make this again. Fantastic!!!!!!



I made this in the slow cooker and cooked on high for six hours. The meat was so tender you could eat with a fork. I forgot to add the parsley and the butter at the end and it was still perfect. Next time I'll add a little more onion.

I'm nuts too...

I'm nuts too...

It was soooo beautiful here in Chicago yesterday (I'm wonderin' what happened today) that I started the meat in the crockpot at 11 a.m. went outside & forgot about it until I came in and took a whiff of the awesome aroma that it produced. I used beef broth (low sodium) instead of the water and added the veges & potatoes at about 3p.m. (I served at 6) I used Vienna corned beef because the last time I skimpped, it was very tough, not this was so tender & tasty. Thanks Cindy..Happy St. Patty's Day!!

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Amount Per Serving (8 total)

  • Calories
  • 515 cal
  • 26%
  • Fat
  • 24.4 g
  • 38%
  • Carbs
  • 49.2 g
  • 16%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 1377 mg
  • 55%

Based on a 2,000 calorie diet



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Corned Beef and Cabbage I


next recipe:

Campbell's Corned Beef and Cabbage