Corned Beef and Cabbage II

162 Reviews

Prep: 20 min
Cook: 3 hr
Ready In: 3 hr 20 min

“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.” - by Cindy

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Metric US

Original recipe yields 8 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
515 cal
26%

Fat
24.4 g
38%

Carbs
49.2 g
16%

Based on a 2,000 calorie diet

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Reviews (162)

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201

NJSS2000

Jul. 23, 2003

"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!!!!!!..." See more"

140

ROOKIE COOKIE

Mar. 17, 2007

"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 ..." See moretime I'll add a little more onion."

120

I'm nuts too...

Jul. 23, 2003

"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 ..." See moreof 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 time...it was so tender & tasty. Thanks Cindy..Happy St. Patty's Day!!"

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