“Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.” - by Ann Hester
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
- Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
- Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition
Amount Per Serving (6 total)
- Calories
- 918 cal
- 46%
- Fat
- 35.7 g
- 55%
- Carbs
- 106.6 g
- 34%
Based on a 2,000 calorie diet
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Reviews (90)
Rate This Recipe
"A very good starter recipe. Without adding extra spices, this comes out kind of bland. I added garlic, peppercorn and it turned out great: the meat was very tender and the veggies came out perfectly c..." See moreooked as well. I'll be making this again soon."
KRANEY
"This was great! I made it even more special by adding the peppercorn spice packet that was packaged with the brisket I used (actually, I think it would have been very bland without it). My brisket w..." See moreas only 3 lbs., so I cooked it only 3 hours. You will know it's ready when you insert a fork, the meat comes up easily. I used fewer ingredients (added the last 20-30 minutes of cooking): 1 onion, about 15 baby carrots, 10 new potatoes (cut in wedges), and only 1 head of cabbage. I served it with 'Irresistible Irish Soda Bread' from this site. The 2nd time I made this, I used a slow cooker. Put the meat, seasoning packet on top of it, onion wedges, and poured in 1/2 cup water. Cooked on low for 6 hours. Took the meat out (leaving the onions and broth), added the potatoes (cut in wedges), then carrots, then cabbage, and cooked on high for 3 hours. Perfect! Wow, what a great Irish meal! Thanks for the recipe!"
KENTVEE
"This recipe is excellent. I got a "corned beef" brisket, only difference that it came with a seasoning packet you add to the boiling water. Follow this recipe's cooking time is key to a very tender ..." See moremeat! It was cold and rainy out, I made some cornbread to go with it! A smashing success!!!"
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