Corned Beef & Cabbage

Corned Beef and Cabbage

Grandma Cottage used to make this corned beef dish and it just is part of my childhood. Walking into the steamy kitchen and smelling the corned beef and cabbage cooking away. I could never wait for dinner time to come. We would rush to the table when the corned beef was done and it was so wonderful watching the plate be passed over to you with thinly sliced beef, cabbage, potatoes and carrots. The little pat of butter melting quickly on the hot vegetables into a little pool on your plate. So good. Our neighbors called it New England boiled dinner. What ever you call it it is a delicious easy dish to make for your family.

Ingredients:

5 lbs Corned Beef Brisket
6 Red Potatoes
6 Big Carrots
Head Of Cabbage
Water

Directions:

Put Corned beef in large stock pot, cover water.
Turn your heat to high and then once it reaches a boil turn to low and simmer for 2 1/2 hours or until inner temperature reaches 160. Chop your vegetables when it gets close to being done.
 Then Remove Corned Beef cover to keep warm. Put vegetables in simmering water and turn to high.  Cook for about 15 minutes on high until your vegetables are tender.  Remove and enjoy.
Serves about 7
Print Recipe

Corned Beef and Cabbage

  • 5 lbs Corned Beef Brisket
  • 6 Red Potatoes
  • 6 Big Carrots
  • Head Of Cabbage
  • Water
  1. Put Corned beef in large stock pot, cover water.
  2. Turn your heat to high and then once it reaches a boil turn to low and simmer for 2 1/2 hours or until inner temperature reaches 16Chop your vegetables when it gets close to being done.
  3. Then Remove Corned Beef cover to keep warm. Put vegetables in simmering water and turn to high.  Cook for about 15 minutes on high until your vegetables are tender.  Remove and enjoy.
  4. Serves about 7

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