Corned Beef & Cabbage

Corned Beef & Cabbage

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   1 First-Cut Corned Beef, 9lbs - spiced & seasoned
  1 Large Head of Cabbage, cut into wedges    
  1 Bag Large Carrots, cut into 3in pieces
  1 Bag Small Red Potatoes, whole

For Leftovers

   1 Loaf Seedless Rye Bread
  1 Bottle Mustard


Step 1

Place Corned Beef and spices in a large pot or Dutch oven and cover with cold water. Bring water to a boil. Reduce heat, cover, and simmer for about 4 hours until fork tender.

Step 2

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Step 3

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Step 4 (Leftovers)

Serve with Seedless Rye Bread & Mustard for Sandwiches the next day.


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