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Corned Beef and Cabbage Recipes

Category Main Dishes
Platter of corned beef and cabbage.
Saint Patrick's Day is traditionally celebrated by serving a delicious meal of corned beef and cabbage. This page contains corned beef and cabbage recipes.
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Solutions

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March 16, 20108 found this helpful

Don't forget Soda Bread served with honey and a glass of Irish cream or Irish Coffee to tipple, too. Happy St. Paddy's Day!

Ingredients:

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Directions:

Place the onion, potatoes and carrots in a slow cooker. Combine water, garlic, bay leaf, sugar, vinegar and pepper and pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

By Deeli from Richland, WA

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November 11, 2015

For Saint Patrick's Day this year I decided to do a variation on the normal corned beef and cabbage. I started with a recipe I found in the Better Homes and Garden's New Cook Book and modified it to work in my crockpot.

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Total Time: 20 minutes prep; 8 hours in the crock pot

Yield: 6

Ingredients:

  • 1 (2 - 2 1/2 lb.) corned beef brisket with seasoning packet
  • 1 tsp whole black pepper
  • 2 bay leaves
  • 2 medium potatoes, peeled and quartered
  • 3 medium carrots, quartered (or baby carrots)
  • 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
  • 1 medium onion, cut into 6 wedges
  • 1 small cabbage, cut into 6 wedges
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Steps:

  1. Trim fat from meat. Place in crock pot.
  2. Add juices, spices from packet, and enough water to cover meat. Add bay leaf and cracked pepper.
  3. Place potatoes, carrots, parsnips (or rutabaga), onion, and cabbage over top. Cover and cook on low for 8 hours or 4 hours on high.
  4. If desired serve with horseradish or mustard.
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By 1 found this helpful
March 15, 2011

Even though I live in Indiana now I am still a New Englander. These dishes are traditional St Patrick's Day corned beef dinners. We only make them once a year so they are special. We make the hash out of the leftover corned beef the next day.

Corned Beef Dinner:

Ingredients:

Directions:

Rinse corned beef under running water to remove the surface brine. Place in a large pot and cover with cold water. Bring to a boil; skim off any scum that rises to the surface. Partially cover the pot; reduce the heat and simmer until tender, 4-6 hours. If necessary, add more hot water to keep the meat constantly covered. When done, remove the beef from the pot; cover with foil and keep warm. When meat has been removed from pot, add parsnips, carrots, turnip, onions, and potatoes to the beef stock. Simmer for 15 minutes. Add the cabbage; simmer 15 minutes longer. Return the beef to the pot and reheat. Be sure when serving to slice the beef very thin. Use leftover corned beef to make corned beef hash.


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Leftover Corned Beef Hash:

Ingredients:

Directions:

In large skillet, fry pork until crisp; remove. Add onion to the skillet and cook until tender; remove to a large bowl. Add potatoes, beef, salt, pepper and cream to the onion, mix well. Heat remaining fat in skillet. Add hash mixture; spread and press evenly in the pan. Cook, uncovered over medium heat until brown and crusty on bottom, about 35-40 minutes. Place a large, round platter over the skillet and carefully invert the hash onto the platter. Add poached eggs to top.

Alternate method: Mash potatoes and mix with other ingredients omitting salt pork. Instead of cooking on a skillet, put mixture in a baking dish, cover and bake for 30 minutes in a 350 degree F oven.

Servings: 4
Time:20 Minutes Preparation Time
30 Minutes Cooking Time

Source: My dad

By Myst from Muncie, IN

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By 0 found this helpful
February 6, 2009

Ingredients

  • 1 tsp. instant minced onion
  • 1 tsp. salt
  • 1/8 tsp. ground pepper
  • 1/2 head cabbage, cut into wedges and cored
  • 2 large carrots, peeled and quartered
  • 1 can whole white potatoes, drained
  • 1 can corned beef, chilled and sliced

Directions

In a large skillet, combine onion, salt, pepper, cabbage, and carrots. Heat to boiling; reduce heat and boil gently for 15 minutes. Add potatoes, and corned beef. Return to boiling and simmer for 5 minutes longer or until cabbage is tender. On platter, alternate cabbage and corned beef; surround with carrot and potatoes. Sprinkle with chopped parsley. Serves 4.

By Robin from Washington, IA

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
March 14, 2007

I always do my corned beef in the crock pot. My question is, at what time during the cooking do i put in the potatoes and cabbage? My cabbage always turns out mushy. I usually cook on high. Thank you for your help.

jmz2005 from Illinois

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By guest (Guest Post)
March 15, 20070 found this helpful

Cook the corned beef for 7-9 hours on low, (depending on size of your meat) until it is about an hour away from done, then put your cabbage wedges in the crockpot, and cook for another hour.

I start my meat, potatoes, and carrots all together, then put in the cabbage. Everything comes out done together, and the cabbage still has a little crunch.That's how we like it. Hope you enjoy your St. Patrick's day dinner.

Reply Was this helpful? Yes
March 16, 20070 found this helpful

Corned Beef & Cabbage

3 carrots, cut in 3" pieces

2-4 pound corned beef brisket

2-3 onions, quartered

1-2 cups water

Put all ingredients in crockpot in order listed. Cover and set to low for 10-12 hrs or. (High: 5-6 hrs) Add cabbage wedges on top, push down to moisten, after 6 hrs on low (or 3 hrs on high).

Note: Vegetables may be varied, or omitted for plain corned beef.

Cabbbage: to prepare more cabbage than crockpot will hold with large brisket, cook it separately in skillet. Remove 1 cup broth from crockpot during last hr of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.

By the way, I put some peeled potatoes in the bottom of the crockpot plus some carrots.

I find that if I go according to the recipe from Rival, the cabbage gets over-done so I would not put it in as early as it says.

(these directions per the Rival Crock-Pot cookbooklet)

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March 17, 20070 found this helpful

Thank You so much for the help and advice.

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By guest (Guest Post)
March 17, 20070 found this helpful

It's so funny that you ask because I have corned beef, red potatoes and carrots in the crockpot as I type. I put my crockpot on low and hope all is ready by about 5:00 p.m. or so. I plan on putting the cabbage in around 3:30 or 4:00. I don't like my cabbage real soggy, either. Good luck on yours!

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March 17, 20070 found this helpful

Put veggies in the last 45 mins. of cooking on low. If they are quite cold, then leave it on high for 15 mins.

If you have many veggies and not enough room in the pot, my suggestion is to cook the corned beef, remove it, and then immerse the veggies in the cooking liquid and cook them until done.

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By guest (Guest Post)
March 19, 20070 found this helpful

I have not read any of the feedback so hope this is not a repeat. I find that it works best to cook the corned beef by itself (in crockpot/oven/stove - whatever) THEN remove it and cook vegetables, I use cabbage, potatoes, carrots and onions (you can cook the onion with the corned beef if you want) - for about an hour (in oven but think it would be longer in crock pot) in liquid you cooked the meat in.

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March 17, 20110 found this helpful

Pressure Cooker, Pressure Cooker. Meat first, veggies added later. Yumm.

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By 0 found this helpful
March 16, 2010

What brand of canned corned beef should I use for corned beef and cabbage?

By Deana from Gaineville, FL

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March 21, 20100 found this helpful

By far the best results I've had in cooking this dish is to use packaged corned beef (in vacuum pack plastic), NOT IN THE CAN. After using corned beef from the meat department at Aldi's, I would NEVER go back to using canned. Yeah, I know my mom always used canned (usually Libby's, I believe), but I'll NEVER go back!

Here's a picture: http://nfp.cona  s/3900008104.jpg

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March 1, 20100 found this helpful

Homemade Corned Beef, with Cabbage and New Red Potatoes for St. Patrick's Day. This recipe is simple, but takes at least 8 days to prepare, and 2 to 3 hours to cook.

Ingredients

  • About 10 cups of water, or more
  • 1 and 1/4 cups of kosher salt
  • 1 cup of regular sugar
  • 3 Tbsp. pickling spice
  • 3 Tbsp. mustard powder
  • 1 medium sized onion, quartered
  • 3 to 6 garlic cloves, depending on their size, or more
  • 3 to 6 dry bay leaves, depending on size, or more
  • 1 tsp. of whole black peppercorns
  • 1 large stockpot
  • 1 brisket, about 5 pounds or so
On the day of cooking, you will need:
  • 2 to 3 Tbsp. of pickling spice
  • 2 to 3 Tbsp. yellow dry mustard
  • 1 bag, 3 to 5 pounds of new red potatoes
  • 1 large head of cabbage

Directions

Preparing the brisket for brining. I took my beautiful piece of brisket (from a local butcher), and I cut off as much fat as I could before I placed it in the brine.

Put the water in a stock pot and heat it up. Add all of the kosher salt and regular sugar, and heat it through until all of the salt and sugar dissolves. Add the pickling spice and dry mustard, garlic, onion, bay leaves, and peppercorns, stir. Take this brine off of the heat, and let it cool, then place in the refrigerator until it gets really cold--this step is important.

When the brine is really cold, add the cold brisket, and weigh it down with something sterile and heavy, like another heavy pot that fits inside of the stock pot. (The meat could float on top of the brine, and we do not want that, the meat has to be totally submerged in the brine.)

Leave the meat submerged in the brine, in the refrigerator for at least 8 days. You can check on it, stir it, or turn it over, but otherwise, leave the brisket submerged in the brine for 8 days, in the refrigerator.

On the 8th day, when ready to cook, remove the brisket from the brine. Clean the stock pot, if you need to, for reuse. Rinse the brisket under tap water to rinse it off, getting salt off of it, and add it to the cleaned stock pot. Cut new red potatoes into quarters, or if small, leave whole, and add a chopped head of cabbage. Add water to cover, and add the fresh pickling spices (2 Tbsp. of pickling spice, 2 Tbsp. of dried yellow mustard).

Cook over low heat (simmer) 2 to 3 hours or so.

Source: This is actually my own recipe, but I did get help. Last year, my husband said he wanted homemade corned beef. I'd never made homemade corned beef, and I needed help. I referenced a book called "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, Houghton Mifflin Company, 1998.

Even though I liked their recipe, I decided to make my own recipe. I did use their idea of brining the meat for many days, as I'd never made corned beef before.

It's rare that a person makes a recipe that is so good the first time that nothing needs to be changed. That is what happened with me and this recipe.

By Carol L. from SouthBend, IN

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