How to make it

  • 1) Carefully open the corned beef and put it in a medium sized pot with a lid with the bloody brine it comes packed in.
  • 2) Cover with cold water. Bring to a boil. Lower heat to simmer.
  • 3) Cook 1 ½ hours. Discard the cooking water and rinse the brisket in fresh water.
  • 4) Add fresh water to the pot so that the corned beef is covered by about 6” of water.
  • 5) Add:
  • a. 5 bay leaves
  • b. 1 cup cheap gin
  • c. 1 heaping T. crushed garlic
  • d. 1 t. fennel seeds
  • e. 2 T. sugar or equivalent sweetener
  • 6) Bring to a boil and reduce heat to simmer. Cook uncovered until the total simmering time equals an hour per lb.
  • 7) Add:
  • a. 1 green cabbage, cored and chopped
  • b. 2 medium white onions, chopped
  • c. 1-2 cups baby carrots
  • 8) Check to make sure that there is enough water to cover the vegetables.
  • 9) Bring to a boil, reduce heat to simmer. Cover and simmer for 30 minutes.
  • Serve with corned beef with vegetables with creamed horseradish.

Reviews & Comments 5

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  • maywest 12 years ago
    what a combo of flavors i will try this one. what a way to start a party.
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    " It was excellent "
    tilgidh ate it and said...
    Ir(ish), Jew(ish), Pol(ish), Engl(ish), Scott(ish), we are all related. We come from the nation of Ish. Nice twist on the Corned Beef and Cabbage. Thank you for the post.
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  • merlin 13 years ago
    Darlin, I like Beefeaters too. Cheers.
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    " It was excellent "
    deltadarling ate it and said...
    This is a top notch recipe and I would fix it but I like Beef Eaters Gin so I would change that Hahaha
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  • invisiblechef 13 years ago
    I make mine in a slow cooker, about like this without the gin. Will definitely try your recipe out combining it with mine, and let you know how great it came out.
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