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Corned Beef & Cabbage


  • One Corned Beef Brisket Flat (4-5 lbs)

  • 1 cup Beef Stock (optional)

  • One head of cabbage cut into wedges

  • 1½ pound of Carrots

  • 1-2 pounds of Idaho potatoes (quartered)

  • Salt and Pepper to taste

  • Enough water to cover brisket

  • Serving Suggestions: Horseradish Sauce or Dijon Mustard



Place corn beef into a large Dutch oven with a tight fitting lid; cover with water and stock. Bring to boil, uncovered, skim surface. Cover and transfer into a 325*F oven and braise until very tender, approx 3 ½ to 4 hours.


Let gently simmer on stovetop for 3 ½ to 4 hours. Add potatoes after 2 hours of cooking, then add the carrots and cabbage to the pot towards the last hour.

Transfer the beef to large cutting board or kitchen platter. Slice the beef against the grain and serve with the vegetables and cooking liquid season to taste with salt and pepper. Serve immediately with mustard and horseradish sauce.

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