Corned Beef and Cabbage
Recipe courtesy of BostonSidewalks.com
Ingredients
  • 1 corned beef brisket
  • spice packet that comes with the corned beef
    • Note - If there is no spice packet, not to worry. Either use some pickling spice from the spice aisle at the grocery store or just toss in a bay leaf, some mustard seeds, coriander seeds, pepper corns and optionally a couple of cloves. About 1-2 tablespoons total.
  • 1 can beer (optional but it smells really good when it is cooking!)
  • potatoes (use red, white or Yukon gold here, not russet)
  • turnips, rutabagas or parsnips (optional)
  • carrots
  • onions
  • 1 head cabbage, outer leaves removed
    • Note - All the ingredients are given without consideration to the amount of each. This is because it does not really affect the cooking time if I am cooking a 4 lb corned beef or a 6 lb corned beef. For the vegetables it is the same thing. You want to determine how many people you will be feeding and then just figure how many potatoes, onions and carrots each person will want. Approximately of course! And usually you will do only one head of cabbage that will be cut into wedges and then separate the leaves once it is cooked, but you can obviously cook more if you want.
Make It Mine
  • If you want to simplify this recipe even more, prep your vegetables, place them on a sheet pan, drizzle them with a little olive oil and roast them in the oven at 375° F during the last 30 minutes of cooking the corned beef. If you do that, add the cabbage in with the corned beef about 10 minutes before the roast is done and then remove the corned beef to a cutting board and cover it loosely with foil and let the corned beef rest for 10 minutes before carving. If you time it right it will all come out at the same time and it will be a great show.