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All Reviews for Corned Beef and Cabbage
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Gallery
Read the full recipe after the video.
1116_recipe_cornedbeef.jpg
Ingredients
Ingredient Checklist
7 quarts hot water
2 cups coarse pickling salt
1/4 cup dry mustard
2 tablespoons pickling spice
10 cloves garlic, plus 10 cloves, crushed
1 teaspoon freshly ground pepper
8 pounds beef brisket
2 ribs celery, quartered crosswise
2 onions, quartered
5 large red potatoes, halved
3 carrots, peeled and cut crosswise into thirds
3 parsnips, peeled and cut crosswise into thirds
3 turnips, peeled and quartered
1 head of cabbage, cut into 6 wedges
Gallery
Read the full recipe after the video.
1116_recipe_cornedbeef.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
1116_recipe_cornedbeef.jpg
1116_recipe_cornedbeef.jpg
Ingredients
Ingredients
- 7 quarts hot water
- 2 cups coarse pickling salt
- 1/4 cup dry mustard
- 2 tablespoons pickling spice
- 10 cloves garlic, plus 10 cloves, crushed
- 1 teaspoon freshly ground pepper
- 8 pounds beef brisket
- 2 ribs celery, quartered crosswise
- 2 onions, quartered
- 5 large red potatoes, halved
- 3 carrots, peeled and cut crosswise into thirds
- 3 parsnips, peeled and cut crosswise into thirds
- 3 turnips, peeled and quartered
- 1 head of cabbage, cut into 6 wedges
Directions
In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.
Reviews (5)
Add Rating & Review
29 Ratings
5 star values:
3
4 star values:
1
3 star values:
14
2 star values:
10
1 star values:
1
Reviews (5)
Add Rating & Review
29 Ratings
5 star values:
3
4 star values:
1
3 star values:
14
2 star values:
10
1 star values:
1
Add Rating & Review
29 Ratings
5 star values:
3
4 star values:
1
3 star values:
14
2 star values:
10
1 star values:
1
29 Ratings
5 star values:
3
4 star values:
1
3 star values:
14
2 star values:
10
1 star values:
1
29 Ratings
5 star values:
3
4 star values:
1
3 star values:
14
2 star values:
10
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 14
- 2 star values:
- 10
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
01/18/2019
New England is a long time running family favorite, This is the same recipe I have enjoyed since childhood, I cook mine in a pressure cooker, Cutting the cooking time to 45 minutes,
Martha Stewart Member
Rating: Unrated
03/17/2011
Would be helpful to know how many this serves (or a guide indicating approximately how many pounds of beef should be purchased per person).
Martha Stewart Member
Rating: Unrated
03/16/2010
The corned beef staple, as it was back in the day in Cork, Ireland also included leeks. It adds that certain something to a delicious dish.
Martha Stewart Member
Rating: Unrated
02/16/2008
As luck has it, there is an image of a leprehaun in your recipe photo.
Richard Doucet: Milliner/Deigner, Montreal
Martha Stewart Member
Rating: Unrated
02/16/2008
For O'Farrel style 1.eliminate celary,pickling spice,garlic,mustard,parsnips and turnups.
2. biol half again or twice as much cabbage and carrots until soft first, after tender, take vegies out and boil brisket in the water with onions, when brisket is tender add potatoes(turnups if you must), when potatoes are tender add back cabbage and carrots to heat up.
Makes a gravey with the liquid as is.
Add salt and pepper as you like when done.
Martha Stewart Member
Rating: 5 stars
01/18/2019
New England is a long time running family favorite, This is the same recipe I have enjoyed since childhood, I cook mine in a pressure cooker, Cutting the cooking time to 45 minutes,
Rating: 5 stars
Rating: Unrated
03/17/2011
Would be helpful to know how many this serves (or a guide indicating approximately how many pounds of beef should be purchased per person).
Rating: Unrated
Rating: Unrated
03/16/2010
The corned beef staple, as it was back in the day in Cork, Ireland also included leeks. It adds that certain something to a delicious dish.
Rating: Unrated
02/16/2008
As luck has it, there is an image of a leprehaun in your recipe photo.
Richard Doucet: Milliner/Deigner, Montreal
For O'Farrel style 1.eliminate celary,pickling spice,garlic,mustard,parsnips and turnups.
2. biol half again or twice as much cabbage and carrots until soft first, after tender, take vegies out and boil brisket in the water with onions, when brisket is tender add potatoes(turnups if you must), when potatoes are tender add back cabbage and carrots to heat up.
Makes a gravey with the liquid as is.
Add salt and pepper as you like when done.
All Reviews for Corned Beef and Cabbage
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Corned Beef and Cabbage
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
