How to make it

  • Fill a large pot of water (I use a canning pot) with water. Add the corned beef and crushed garlic.
  • After 1 - 2 hours (depending on size of brisket, add the potoatoes. Baby potoatoes are best kept whole while larger reds can be quartered or halved, depending on size.
  • Chop cabbage into quarters.
  • Add carrots (if desired) to water when brisket is almost finished.
  • When potoates and brisket are done, remove all from the water, retaining all the water.
  • Add the cabbage and cook until 'al dente'
  • Serve with Soda Bread

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Reviews & Comments 2

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  • doubled 10 years ago
    I love corned beef and cabbage. I have a recipe that I need to post with these two ingredients. My uncle lives out in WA. and works for an airline too. Not sure which one thou. But anyway, thanks for the nice post.
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  • tamieoldham 11 years ago
    Thanks for sharing--and reminding me of this recipe. I have several head of cabbage ready to harvest from my garden and was drawing a blank on how to use them!!
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