Traditional Corned Beef and Cabbage

Traditional Corned Beef and Cabbage

This traditionally Irish dish is perfect for your celebration. It certainly yields more food more easily, just double or quadruple the recipe easily and share as much as you want.


  • 2 lb. corned brisket of beef
  • 1 onions, sliced
  • 1 clove garlic, minced
  • 3 cloves, whole
  • 1 bay leaf
  • 3 potatoes, small to medium, pared
  • 3 carrots, small, pared
  • 3 onions, small, pared
  • 1/2 cabbage, medium, cut in wedges


  1. Place brisket in a Dutch oven and barely cover with hot water.
  2. Add onion, garlic, cloves and bay leaves.
  3. Cover and simmer (do not boil) for two hours, or until fork tender.
  4. Remove meat from liquid.
  5. Add potatoes and carrots and cover.
  6. Bring to boiling and cook for 8 minutes.
  7. Then add cabbage wedges and whole onions and continue cooking 15 minutes longer or until vegetables are tender.
  8. Serve.

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