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Corned Beef and Cabbage

SERVINGS
Serves four Servings
RATE THIS RECIPE
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SERVINGS
Serves four Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 pound corned beef
  • 1/4 cup yellow mustard
  • 3 cup garlic cloves
  • 1 pound carrots
  • 1 cup parsnips
  • 1 cup turnip
  • 1 cup onion
  • 1 head green cabbage
  • 4 head potatoes

Preparation

Baking Directions:

Start preparation by trimming some of the fat off of the meat, and set it aside to use later in the recipe.

Next, place the beef in a shallow cooking pan with fat side facing up.

Smear the meat with yellow mustard, and then top with the crushed garlic.

Cover with foil and bake at 350 degrees for 1 hour.

Remove the foil halfway through the cook time; to allow the beef to brown properly.

Next, peel and chop the parsnips, turnip, onion and carrot.

Shred the cabbage by slicing into quarter-inch pieces.

Place the vegetables in a large stockpot with the reserved fat and enough water to cover the vegetables.

Bring to a boil, then reduce heat and simmer for 1 hour, or until vegetables are tender.

Then add the potatoes and cook for an additional 45 minutes.

Slice the corned beef and serve with the cabbage and vegetables.

Tips:

Corned beef can be found in the meat departments of most supermarkets or requested from your local butcher.

It is sometimes labeled as beef brisket.

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