Corned Beef & Cabbage & Potatoes

"This was an excellent excellent 1st attempt at traditional Irish dinner fare. This turned out amazing & the flavor was full and delicious! It does have a lot of ingredients but don't be dismayed - it is a rather simple preparation (1 pot) & it is anything but bland - YUMMY! This dinner does have a long cooking time but the effort is well worth the reward! Don't wait for the holiday to enjoy it."
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Ready In:
3hrs 30mins
1 brisket & Cabbage & Potatoes




  • Trim brisket of excess gristle if needed. Do not remove the back-strap of fat as this will season in the cooking. In a 20 quart (or large enough to hold all the ingredients) pot place the brisket pretty side up. Add the spice packet that may have come with the brisket and also - beef broth, bay leaves, peppercorns, coriander seeds, whole allspice, dill seeds, mustard seeds, malt vinegar, whole cloves, packed brown sugar, apple juice, Guinness beer, sea salt & coarsely chopped garlic cloves. Now pour over just enough water to barely cover the brisket. Bring pot to a boil, cover and turn down temperature to simmer on medium for 2 hours. Meanwhile (you have 2 hours, take your time) wash/rinse and remove eyes from potatoes, quarter them, rinse again and set aside in bath of cool water. Also chop the sweet onion into large wedges too and set aside.
  • After 2 hours of simmering, drain and add the potatoes to the brisket pot. Also add 1/2 the onion and 5 baby carrots to the pot. Add more water if needed to cover everything; this may not be needed. Bring pot back to a boil, cover and turn down to simmer for another 30 minutes. Meanwhile, take the cabbage and peel off the outer leaves, rinse the heads and slice into large quarters. * Cut cabbage down the spine so the wedges stay together. Now add the cleaned cabbage, the remaining onion and the remaining 10 baby carrots to the pot. Cover and simmer again for another 30 minutes at least, stir once or twice. It is really hard to overcook cabbage so rather, just do not undercook it. After 30 minutes check to see if the cabbage is tender, if its not simmer for another 5-10 minutes. If cabbage is tender turn off the burner and let the pot cool a moment on the stove.
  • Remove the brisket from the pot, cut lengthwise and place on serving dish with the cabbage. Meanwhile in a large serving bowl, chop the stick of butter into smaller pats. Chop the parsley from its stems and add to the bowl with the butter. Strain out the hot potatoes/carrots/onions from the broth and put right into the bowl, stir until potato mixture is coated in parsley and butter is completely melted. You can toss out the broth or retain the last 1/4 (with the spices) for an au jus sauce.
  • Serve all with a dash of sea salt, mustard and horseradish if desired.

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I learned how to cook through divine miraculous osmosis. When my mother (a great cook) tried to teach me anything I always ran the other way. However when I moved away to college it wasnt long until Thanksgiving rolled around. I was hungry and far from home. I decided I would make dinner for all 8 roomates! I called home and asked mom what temperature a 20 pound turkey needed to be cooked at and for how long. She laughed at me. Snubbed I continued with what I remembered from afar. BTW that bird was awesome! Bolstered by that initial success I have soldiered on - through many cooking tragedies and some fantastic mistakes too. Once a secret closet chef I have stepped out into the open and am happy to share and learn. I love to make new things and attempt recipies I once considered impossible. With my love at my side and his suspicious tasting habits I manage to hold down the stove. :) I am teaching myself how to pickle right now. Amazingly, my first batch of dilled beans came out great. Mom won a blue ribbon in the fair for pickles once. I must have gotten the genes along with the blessing of cooking osmosis.
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