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    You are in: Home / Recipes / Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables Recipe
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    Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables

    Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables. Photo by Garden Gate Kate

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Garden Gate Kate's Note:

    My family love this recipe. They claim it has ruined corned beef and cabbage pub fare for them for life. Most corned beef recipes call for the cabbage to be cut in quarters or sixths. However, thinly slicing the cabbage allows it completely absorb the delicious corned beef flavors.

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    Units: US | Metric

    Parsley Sauce


    1. 1
      To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
    2. 2
      Add carrots. Bring to a boil and simmer for 1 hour.
    3. 3
      Add potatoes. Bring to a boil and simmer for 1 hour.
    4. 4
      Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
    5. 5
      Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
    6. 6
      Parsley Sauce: Sauté onion in butter until lightly golden on medium heat. Add garlic and sauté for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
    7. 7
      In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
    8. 8
      To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.

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    Ratings & Reviews:

    • on March 05, 2014


      Try this recipe if you want an all-day date with your corned beef prior to dinner, need a quart plus of gravy and prefer plain steamed cabbage. The gravy was okay, but I would not go out of my way to make it; I ended up pouring 5 cups of gravy down the drain. The broth would have been put to better use left in the pot so that the cabbage would be full of that luscious corned beef broth flavor. The corned beef, carrots, potatoes and turnips were perfect (I delayed the potatoes 1/2 hour, but realized they needed to go in by then before almost all the unevaporated broth was removed for the gravy). I try various corned beef recipes, but the pressure cooker makes a much better corned beef in 1/3 the time, so I guess I just wasn't in the mood for an all-day date, and I wasn't the target audience for the gravy and steamed cabbage. Made for Best of 2013 based on the recommendation of NorthwestGal.

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    • on April 28, 2013


      This was super delicious! I left out the turnips (only because I didn't have any on hand) but otherwise stuck to the recipe as written. My potatoes were just a tad mushy, so I think next time I will add them to the pot about an hour later. Other than that, it was a wonderful and filling meal. Thank you for sharing your recipe, Garden Gate Kate. Made for the Spring 2013 Pick-A-Chef event.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables

    Serving Size: 1 (425 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 628.7
    Calories from Fat 344
    Total Fat 38.3 g
    Saturated Fat 14.4 g
    Cholesterol 183.0 mg
    Sodium 2038.5 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 7.4 g
    Sugars 9.7 g
    Protein 36.2 g

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