Traditional Corned Beef, Cabbage, and Potatoes

Traditional Corned Beef, Cabbage, and Potatoes




10 min


6 hr


Corned Beef Brisket or Round 6 to 8 lbs
Water Several Cups-Enough to cover Corned Beef in cooking vessel
Corned Beef Spices 1 tbs
Salt. Pepper, and Butter (optional)
Potatoes 1 lb
cabbage 1 large head

This tradition meal of corned beef, cabbage, and potatoes is simple to make. I double up on the corned beef so I have extra for Rueban Sandwiches, Rueban Dip, and Corned Beef Hash. I also like to make Smashed Turnips and Carrots as a side.

  1. Place meat in a large crock pot  on low heat for 6-8 hours or place in a large soup pot ,that has a lid, on medium heat for 4-6 hours.
  2. Cover the meat with water and add 1 tablespoon of Penzeys Corned Beef Spices or the seasoning packet that comes with meat.
  3. Turn on the heat and leave the meat alone until the allotted time has passed.
  4. Remove corned beef from the cooking vessel and place on a cookie sheet. cover with a aluminum foil, and set in an oven on very low to stay warm.
  5. If you cooked the meat in the crock pot, pour the water into a soup pan. If you cooked in a soup pan, simply leave the water in the pan. It’s full of flavor!
  6. Cut your cabbage into 4 large wedges and your potatoes into large, even chunks.
  7. Put your veggies into the water and place over high heat until water is boiling.
  8. Allow to boil for about 15-20 minutes until the cabbage and potatoes are fork tender.
  9. While the vegetables are cooking, slice the meat against the grain so it is nice and tender.
  10. Serve with butter, salt and pepper.

Serve this traditional meal with my Smashed Turnips and Carrots and some Soda Bread.


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