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Corned beef and cabbage recipes


1 3-lb. corned beef brisket (uncooked), in brine

16 c. cold water

2 bay leaves

2 tsp. black peppercorns

4 whole allspice berries

2 whole cloves

½ large head green cabbage (about 2 lb.), cut into 8 thick wedges

8 small new potatoes (about 1¼ lb.), halved

Freshly ground black pepper to taste

Preheat the oven to 300°F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. U...

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