Corned Beef and Cabbage

Cornbed Beef and Cabbage


  • 1 (4 pound) corned beef brisket with seasonings
  • 4-5 medium potatoes, peeled and halved
  • 6 carrots, halved
  • 1 medium head cabbage, cut into 8 wedges


  1. Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes.
  2. Remove the residue that will float to the top.
  3. Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork.
  4. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.
  5. To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.
  6. Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.

Variation: Corned beef may also be cooked in the oven at 300 degrees F for 4 hours instead of on top of the stove.

Recipe and photo used with permission from: Texas Beef Council

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