Corned Beef and Cabbage

Corned Beef and Cabbage

Serves 6, with leftovers

Corned beef doesn't get its name from the grain corn, but instead from its being preserved in brine. The brine was made using "grains", or corns, of salt, thus corned beef. And it wouldn't be St. Patrick's Day without corned beef and cabbage!

  • 5 pounds corned brisket of beef
  • 6 whole black peppercorns
  • 3 carrots, halved or quartered
  • 3 onions, halved or quartered
  • 1 medium-sized green cabbage, quartered
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Place corned beef and peppercorns in enough water to cover meat. Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add carrots and onions and cover again. During the last 15 minutes, add cabbage. Transfer meat and vegetables to a platter. Some folks like to brush a tad of melted butter over the vegetables, but we'll leave that up to you. Serve with boiled potatoes, cooked separately.

Nutritional Info: 
Per Serving:840 calories (510 from fat), 56g total fat, 18g saturated fat, 205mg cholesterol, 467mg sodium, 19g carbohydrate (6g dietary fiber, 10g sugar), 58g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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