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Corned Beef And Cabbage


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  • 5 pounds corned brisket of beef
  • 6 peppercorns (or packaged pickling spices)
  • 1 bay leaf
  • 2 carrots cut into 2 pieces
  • 4 medium turnips halved
  • 1 onion peeled, quartered
  • 1 small medium green cabbage cut into 6 wedges
  • 4 tablespoons melted butter


Servings 6


Step 1

Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf. Cover and bring to a boil; reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage.

Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.

This recipe can also be prepared in a Slow cooker. Place all ingredients except vegetables in Slow cooker; cook on Low 8 hours; add vegetables and cook 1 hour more.

This recipe yields 6 servings.

Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 58 grams
Fat: 64.5 grams
Calories: 879

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