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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

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Average Rating:

Total Reviews: 58

Showing 51-58 of 58

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  • on January 14, 2008

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    The recipe calls for 2 to 2 1/2 lbs on the above ingredients and 4 to 5 lbs on the bottom ingredients.

    So which is it?

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  • on October 21, 2007

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    My brother made this for a big family gathering and it was the hit of the party. I asked for the recipe and he told me where to find it. I'll definitely make it myself soon.

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  • on August 14, 2007

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    I'm new to corned beef but this recipe was SO easy to follow and prepare. Turned out better than what I get at a local Irish pub and at a fraction of the cost. Only changes I would add would be reduce the 2 teaspoons of salt by 1/2 or omit it entirely (leftovers were kind of salty, and increase the potato ratio. I'll make again, but I just wish it didn't take 10 days to brine a brisket :

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  • on August 10, 2007

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    A household standard with a whole new kick! The carrots & celery and just the right seasonings made it a meal to remember.

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  • on March 28, 2007

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    It was very enjoyable, not in our norm

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  • on March 17, 2007

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    As my title states...the timing given for the length of time to boil the corned-beef is off, way off. The process did not take 2 1/2 hours, but rather 4 1/2 hours. In the 2 1/2 hours taken to cook the meat, it was still whole and spongy, not tender and, well, done, and yes, I followed the recipe to the "T". Luckily, I had time to finish the process and was able to enjoy the meal only a couple of hours past the time I had originally planned. The meal was absolutely yummy, so im not completely bummed about it, and next time I will make the neccasary adjustments to the cooking time.

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  • on March 17, 2007

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    This is just like the recipe I grew up eating every St. Patrick's day. Only difference is I keep the veggies in large chunks. Cut the cabbage head into wedges, cut the potatoes in half and quarter the onions and plop them in like that.

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  • on March 17, 2007

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    This receipe takes the basics and simply proves how beautiful a hearty coarse meat melds with mild vegetables for a truly flavorful meal.
    Thanks Alton!

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