Ingredients

How to make it

  • Place meat in an 8-qt. Dutch oven. Pour beer over meat. Add enough water to cover meat. Stir in pickling spice, celery leaves, parsley and onion. Bring to a boil over high heat. Skim off foam. Reduce heat to medium-low; cover. Simmer brisket for 3 hours and round for 3 1/2 to 4 hours, or until meat is tender. Add more water to cover meat, if necessary, during cooking. After cooking, remove from heat and let meat stand in cooking liquid for 1 hour.. Remove to carving board. Cover tightly with foil and let stand while cooking cabbage and potatoes,
  • Bring corned beef liquid to a boil. Add potatoes first and place cabbage on top. If some of the cabbage is above the liquid, that is OK, it will cook down and all will be eventually below water level. Cover and boil for 15-20 minutes until the potatoes are done. A fork should be able to penetrate the potato easily. The cabbage should be a little more tender than crisp. using a slotted spoon, transfer the cabbage and potatoes to a serving platter. Slice the corned beef and arrange alongside the veggies. Serve with prepared horseradish

Reviews & Comments 5

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  • mbouchersr 2 years ago
    Sounds like a 5 fork winner, I'll be trying this one today !!!
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  • binky67 6 years ago
    Love me some good Corn Beef and Cabbage!
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    " It was excellent "
    chefelaine ate it and said...
    Hi!! I LOVE corned beef and cabbage, as well as those little red spuds!!! HIGH FIVE! :+D
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    " It was excellent "
    marky90 ate it and said...
    This is so good, great recipe and direction to make fantastic corned beef and cabbage, this is great Cherylann! Thanks-Marky
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  • mountainmama 6 years ago
    Love Corn Beef and Cabbage..HIGH Five for a great dish! :)
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