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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

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Average Rating:

Total Reviews: 58

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  • on March 17, 2009

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    Since today is St. Patrick's day, I figured I would try my hand at making this classic dish! Being a college student, I was relieved by the price for the ingredients (around 17$ I used a pre-made brisket (sorry Alton! My only qualm with the recipe is the time, I cooked mine for a little longer than the designated time (but that's just my taste It was a big hit at our party! Alton rules! :

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  • on March 16, 2009

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    Yes, the prep time is 240 hours, to brine the meat. But you can buy an already corned beef brisket. But, Alton's idea is to brine a 5 lb. brisket yourself and you can slice half of it for sandwich meat and use other 2 1/2 lb for this Corn Beef and Cabbage recipe. I am going to make this tomorrow with a store bought brisket... sorry Alton

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  • on March 15, 2009

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    Been making a version of this for years from a Betty Crocker cookbook I received in 1972 except you use a already corned, corned beef. For the person that had trouble (YIKES!! with the meat NOT being tender after 2 1/2 hrs....... cut the meat into large chunks, this way it absolutely melts in your mouth and goes great the next day in sandwiches or hash. My recipe in basically the same with adding the potatoes, carrots, and onion (doesn't call for celery, but I may try that this Tuesday on St. Patrick's Day BUT IT ALSO adds a couple of turnips that are diced. This makes the flavored water (here in the south we sometimes call it "pot liquor" wonderful!!! especially on a cold, rainy evening. This is economical, easy, healthy, and absolutely incredible!!!!! Try it with some cornbread and onions on the side. INCREDIBLE!!!!

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  • on February 13, 2009

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    bought already ready corned beef and followed the recipe to the letter. Fed a family of 5 dinner and breakfast the next day for about $17. WIth the government spending all our money, this is not only a necessity, but tasted beyond wonderful.

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  • on June 25, 2008

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    what is inactive? 240 hours is way too long to prep because thats i would be preping 10 days.

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  • on May 11, 2008

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    We used a store bought brisket, but everything else we followed to the letter and it was a hit. We even used the leftovers to make a hash for breakfast - wow, it was great. Thanks, Alton!

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  • on April 14, 2008

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    It was well worth the 10 day brining period for this dish. It was easy and delicious. Way better than anything I can find around town.

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  • on March 18, 2008

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    So I don't brine my own beef, but if you follow the rest of the recipe using store bought corned beef, it is delicious. My family loves the freshness the celery adds. I leave out the potatoes and serve with tyler's colcannon

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  • on March 16, 2008

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    My husband brined the brisket according to Alton's recipie. Easy and really tasty! A little salty for my taste, but then I don't usually salt anything, but the salty taste wasn't overwhelming. We purchased Salt Petre from online. I've never liked corned beef and cabbage, but this was great! More like a soup than I had expected, would have been great served with brown bread as a side. We'll most definitely be doing this recipie again! Try the hash the next morning with leftovers. Another winner.

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  • on March 15, 2008

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    Alton Brown, Your recipe is "Boston Style"
    and today everyone in Boston is Irish or wish they were. Happy St. Pat's Day
    Joe Hannon
    5 Stars

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