How to make it

  • Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
  • Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
  • Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
  • (Hint): *We prefer our cabbage crispy firm, so, we cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color. We season it heavily with fresh ground pepper and we don't go easy on the butter!
  • Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (I Like to Use A Good Irish Mustard Like - Lakeshore Irish Pub)

Reviews & Comments 4

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    " It was excellent "
    chefelaine ate it and said...
    You must be a mind-reader, Chef Tami!
    My brother will be coming over for dinner next weekend, and I planned to serve him corned beef and cabbage! THIS is the recipe I will be using, and thank you so much, hon!

    HIGH, HIGH, FIVE! ~/:+D
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    " It was excellent "
    juels ate it and said...
    Love corned beef and cabbage! This recipe sounds easy and tasty, thanks!
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    " It was excellent "
    dragonwings647 ate it and said...
    One of my familys favorites too. One head of cabbage is never enough though. Great post.
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    " It was excellent "
    dooley ate it and said...
    One of my alltime favorites! lookin forward to St. Patrick's Day and this meal! Dooley
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