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Mar 15, 2012 09:32 AM

corned beef and cabbage recipe help

Hi all,

I will be making corned beef and cabbage for the first time on Satruday, and will be using the recipe below:

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
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.
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.

A few people suggestion the follwoing changes:

add a can of beer to the water

add one onion, 4 or 5 cloves of garlic, slightly mashed, a few peppercorns (I've gotten suggestion up to 10) while simmering.

Take the conred beef out of the pot when tender, and wrap in silver foil, and then cook the cabbage, carrots, and (quartered) potatoes.

Just wanted to see how this sounds to everyone. I am brand new to cooking and really want it to come out well.

By the way, for those who may remember my question last week aboutthe deviled egg recipe for my company potluck, they came out great (I was very happy!).



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  1. all of those are variations on the same theme, so you really can't go too wrong.

    Keep in mind that corned beef is among the humblest of dishes -- it's really truly poor people's food, so it's not anything that would have been fussed over!

    Adding beer, garlic, and/or peppercorns is strictly up to personal taste - if it sounds good, do it. If not, don't.

    I've never gone to the hassle of taking the beef out before adding the carrots and potatoes, so I'd skip the pulling out the meat and wrapping it in foil, as there's just no reason for it -- I just add the veg (NOT the cabbage) for the last 45 minutes or so , then the cabbage for the last 15 minutes. Any more time on the cabbage, and you'll have an evil-smelling, slimy mess on your hands, not lovely just-tender chunks of cabbage -- so your recipe gets a gold star for that notation.

    1. Al, did you make them ahead the night before...and did you fill them? I am thrilled (but not surprised) that they came out great!

      That spice packet will have a bunch of peppercorn in it, might not need more. I like the taste of dill in my corned beef. If you have any dill seed or dill weed, throw in 1/4 teaspoon or do like my mom did...a glug of pickle juice (dill or sweet) from the pickle jar...maybe 3 tablespoons. But you know what, it'll be great no matter what.

      My dad used to like it if we had rye or pumpernickel bread (or some other rustic type bread) and mustard to serve with the corned beef and cabbage, too.

      Happy cooking!

      1 Reply
      1. re: pinehurst

        Yep, I made them and filled them the night before. Thanks!

        I like the idea of the pickle juice!

        Yep, definitely will pick up a loaf of rye bread and mustard to go with it.

        Thanks, I love my new hobby!

      2. I like to cut back on the spuds a bit and add a peeled and halved (depending on the size) rutabaga or turnip.

        1. "Take the conred beef out of the pot when tender, and wrap in silver foil, and then cook the cabbage, carrots, and (quartered) potatoes. "

          Cabbage is really quite sensitive and it begins to darken in color when cooked longer than about 10 - 15 minutes so you don't want to cook it alongside and for the same amount of time you might apply to potatoes and/or carrots.

          1 Reply
          1. re: todao

            plus cooking longer than 10-15 minutes begins to release the sulfur compounds -- p.u.

          2. One suggestion I haven't seen here yet is you might want to take your corned beef out of original packaging and soak in cold water for overnight before cooking it. Change the water a few times.

            Most commercial corned beef is VERY salty; much tastier if it tastes like the corning spices and not a salt lick!

            I soak mine every time now, after a few years ago skipping that step, and nearly finding the meat inedible.

            Another tip I would offer, is it is nice to remove the meat from the boil, glaze with a mix of brown sugar and mustard, and put in the oven on 300 for the time your veggies cook. open the packet and turn the heat up when you put your cabbage in, so corned beef gets a nice glaze.

            Let it rest a few minutes before serving. The oven time helps re-distribute the juices and gives a bit of a roasted quality that we prefer over boiled-only.

            Second all cautions of short cook time for the cabbage!

            I actually steam mine for 10 mintues, then sautee with butter and caraway seeds for a few minutes, then serve.