Ingredients

How to make it

  • Directions:
  • 1. Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic.
  • 2. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender.
  • 3. When fork pierces the meat easily, it is done. Leave in broth for an additional hour.
  • 4. Remove meat from broth.
  • 5. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10
  • minutes.
  • 6. When vegetables are done, serve on plate with several slices corned beef on top of vegetables and cabbage.

Reviews & Comments 5

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    " It was excellent "
    elgourmand ate it and said...
    Hay Vernalisa: Nice CB&C recipe. I love cabbage cooked with Corned Beef so would put in a bit more of that but the rest is spot on. Five spuds. RJ
    Was this review helpful? Yes Flag
    " It was excellent "
    ttaaccoo ate it and said...
    My DH will be happily surprised when I prepare this lovely recipe. He is Very IRISH and we live in the "Irish" part of South Buffalo!!

    thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    My kind of food! Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    I LOVE Your "5"FORK!!!!! recipe for
    'Corned Beef'~ I am especially interested
    in the 'cooking directions' since this
    technique is new to me~ and~ by the way~
    I really like it! I believe that it will
    produce a delicious result!(^_^)~

    Looking forward to preparing it for
    St. Patrick's Day!

    'May the LUCK-of-the-Irish' be yours!

    ~*~mj~*~

    ~Photo~FLAGGED!!!!!
    Was this review helpful? Yes Flag
  • 22566 4 years ago
    Thank-you for this very excellent St Paddy Day recipe.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag

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