Corned Beef and Cabbage Recipe: Best for St. Patrick’s Day from the Food Network

Hey hey!

It’s St. Patrick’s Day celebration! But what’s really good, these days, for St. Patrick’s Day is Corned Beef and Cabbage.
Yeah! You read it right, CORNED BEEF and CABBAGE. So any recipe with CORNED BEEF and CABBAGE will do.

Anyway, if you do not have any Corned Beef and Cabbage recipes for this St. Patrick’s Day, here’s a great CORNED BEEF and CABBAGE recipe from the Food Network.


* 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows

* 1 tablespoon coarsely ground black pepper

* 1 teaspoon ground allspice

* 2 bay leaves

* 2 teaspoons kosher salt

* 1/2 pound diced carrots, approximately 4 small

* 1/2 pound diced onions, approximately 2 small

* 1 pound potatoes, peeled and chopped, approximately 3 medium

* 1/4 pound diced celery, approximately 2 stalks

* 1 small head cabbage, chopped, approximately 2 pounds


*Cook’s note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

* 2 quarts water

* 1 cup kosher salt

* 1/2 cup brown sugar

* 2 tablespoons saltpeter

* 1 cinnamon stick, broken into several pieces

* 1 teaspoon mustard seeds

* 1 teaspoon black peppercorns

* 8 whole cloves

* 8 whole allspice berries

* 12 whole juniper berries

* 2 bay leaves, crumbled

* 1/2 teaspoon ground ginger

* 2 pounds ice

* 1 (4 to 5 pound) beef brisket, trimmed

* 1 small onion, quartered

* 1 large carrot, coarsely chopped

* 1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: approximately 3 hours

Inactive Prep Time: 10 days

I’m not eating beef, though, but the image of the Corned Beef and Cabbage is really mouth-watering. Isn’t it? Smiley

Image and Corned Beef and Cabbage Recipe from Zap 2 News and Buzz.


Corned Beef and Cabbage Recipe: Best for St. Patrick’s Day from the Food Network — 22 Comments

  1. Hey GG, so sorry for the delay, I followed you via GFC and Networked Blogs! I thought I was following you already before! LOL anyway, better late than never right.. 😀

  2. Corned Beef and Cabbage goes great with beer! 🙂 Happy St. Patrick's Day GG! 🙂 I am not Irish and don't really celebrate this day, but it's still a good excuse to drink beer.. 😛

  3. LOL!

    we're not Irish to te ane..but we celebrate.hehehe!!! Happy St. Patrick's day te ane!

  4. hi gay… mouth-watering, indeed. 😉

    thanks sa pag-add nimo sakong blogs. 🙂 i truly appreciate it.. pwed pud ko nimo iadd thru GFC and NB? 🙂 if okay lang nimo.. 🙂

    and tuod, didto sakong blog, naadd na tika.. 🙂 sorry sa delay.. 🙂

  5. This looks like a nice recipe to try not only for St. Patrick’s Day, but also for the rainy days.. 😀

  6. Wow! Kadaghan sa ingredients. LOL Anyway, thanks for sharing ate Gay! Baka magamit din ang recipe nato someday..

  7. I don’t really celebrate St. Patrick’s Day but this looks really scrumptious. Might try this since I often have lots of cabbage and corned beef stashed in my kitchen 🙂

  8. cabbage is one of my favorite veggie.We grew up with lots of corned beef,my dad used to work in a corned beef factory so we have cooked corned beef in different ways and one of them is corned beef in can and cabbage when we were kids.Sauteed all the ingredients and we have a complete meal plus lots of rice.