Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

My husband loves this so much he even asks for it in July and August when there's no way I'm steaming up the kitchen for hours! But once cold weather comes around I'm always happy to put it on the table. Some people bake their corned beef, but when you boil it with garlic and other seasonings there's less salt and more flavor. Note -- I always make 2 pieces of corned beef to have extra leftovers for Reuben sandwiches so the serving size and nutritional information is not really accurate. It actually feeds 8 with a full meal's extra meat left over. Note -- Some people confine the spices in a tea ball or tie them in cheesecloth. This is more trouble, but leaves fewer surprise peppercorns lurking in the layers of cabbage.

Ingredients Nutrition

Directions

  1. Put corned beef into a large pot with all the package juices and the contents of the seasoning packs.
  2. Peel garlic cloves and give them each a twist to partially break them so as to release the flavor. Add to pot with the other seasonings.
  3. Add COLD water until the corned beef is floating with room to move. Bring to a boil.
  4. Reduce heat and simmer for 3-4 hours.
  5. Remove corned beef to a covered dish. Add a ladle full of broth and keep warm in a slow oven.
  6. Add the onions, potatoes, and carrots to the broth. Bring to a boil and simmer 10 minutes.
  7. As the vegetables simmer, cut the cabbage in 6 to 8 wedges, each with a wedge of core to keep it together.
  8. Add cabbage wedges to pot. Top it up with BOILING water if necessary to bring the level to within half an inch of the top of the cabbage and simmer another 10 minutes or until everything is tender. Do not overcook cabbage.
  9. Remove veggies to a serving dish. Carve corned beef, slicing thinly against the grain.
  10. I suggest a pan of Irish Soda Bread or a loaf of hearty rye or pumpernickel bread to round out the meal.

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