Old-Fashion Corned Beef and Cabbage - BigOven 117185
Old-Fashion Corned Beef and Cabbage

Old-Fashion Corned Beef and Cabbage

Ready in 1 hour
9 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Old-Fashion Corned Beef and Cabbage"

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Try this Old-Fashion Corned Beef and Cabbage recipe, or contribute your own. "Meats" and "Main dishes" are two tags used to describe Old-Fashion Corned Beef and Cabbage.

"Good 'ol fashioned recipe. I took the liberty of adding a couple of drops of aromatic bitters, and substituting ground cloves ( because I didn't have whole). Mine was only a 3 lb brisket, so I adjusted the time a bit. I also cooked the carrots longer to make them softer. I love New England!
Thank you for sharing!"

- mpau0516

Ingredients

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1 Medium cabbage; cut in wedges
5 lb Corned-Beef brisket
8 Medium yellow onions; peeled
2 Cloves
Chopped parsley
8 Medium Carrots; Pared
8 Medium Potatoes; pared
10 Whole black Peppers
2 Bay Leaves
2 tb Butter
1 Garlic

Original recipe makes 8

Servings  

Preparation

Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".

Calories Per Serving: 879 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Corned Beef Cabbage

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Reviews

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really enjoyed this dish. Easy to understand directions and taste great.
Kla18252 5 months ago
I made this and it came out delicious. I added some ingredients: bouillon cube, herbal seasoning, Mrs. Dash seasoning, italian seasoning, paprika, adobe, and margarine for taste and flavor.
linosbrn 5 months ago
None at this time because I haven't eaten any yet
Wilsomea 1 year ago
marie0717 1 year ago
you need to suggest accompaning wine suggestions.
coffybob 3 years ago
best when home cornned used.
coffybob 3 years ago
Very easy to make and the food was good. Could have used a little salt, but otherwise quite tasty!
Sunshine14 3 years ago
Good 'ol fashioned recipe. I took the liberty of adding a couple of drops of aromatic bitters, and substituting ground cloves ( because I didn't have whole). Mine was only a 3 lb brisket, so I adjusted the time a bit. I also cooked the carrots longer to make them softer. I love New England! Thank you for sharing!
mpau0516 3 years ago
For me corned beef and cabbage with potatoes, carrots, and onions is always good. This very simple stove-top recipe made for a wonderful easy meal. The leftovers made excellent fixings for both reubens and corned beef hash.
sgrishka 4 years ago
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