Corned Beef and Cabbage Dinner


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Try this authentic delicious corned beef and cabbage recipe for St. Patrick's Day!

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  • 12 lbs. lean corned beef
  • 5 lbs. red potatoes all the same size
  • 4-5 lbs. white cabbage, cut into quarters
  • 3 cloves garlic
  • 2 bay leaves, crushed
  • 1 lg. onion
  • 1 tsp. with peppercorns
  • 1 tsp. cloves

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Peel onion and stick cloves into the onion. Take a coffee filter and fill with bay leaves, garlic and peppercorns. Tie the filter with a string. Fill a large heavy pot with cold water, put in the corned beef, onion and the bag of spice. Cover with water until one inch above the meat. Bring to a full broil, turn down to low and cover. Cook for 3 1/2 hours and then remove the onion and bag of spice. Remove the meat and let it cool down for 20 minutes. Now add the potatoes and cabbage. Cook for 30 minutes on medium flame. Check tenderness by piercing with a fork and seeing if it goes in easy. When everything is done, slice the meat against the grain and serve with potatoes and cabbage.

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