Corned Beef and Cabbage

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
about 6 to 8 main course servings
Level:
Intermediate

Ingredients
  • 1 (3-pound) corned beef brisket (uncooked), in brine
  • 16 cups cold water
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 4 whole allspice berries
  • 2 whole cloves
  • 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
  • 8 small new potatoes (about 1 1/4 pounds), halved
  • Freshly ground black pepper
  • Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
  • Horseradish Sauce:
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Corned Beef Hash with Poached Eggs:
  • Hash:
  • 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
  • 2 cups diced leftover cooked corned beef
  • 1/4 cup corned beef cooking liquid or chicken broth
  • 1/2 medium yellow medium onion, grated
  • 1/2 clove garlic, mashed with a fork
  • 1 tablespoon whole-grain mustard
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • Freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup plus 1 tablespoon unsalted butter
  • Eggs:
  • 4 cups cold water
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 8 fresh large eggs
Directions

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.

Horseradish Sauce:

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Yield: about 1 3/4 cups

Eggs:

In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.

Remove the hash mixture from the refrigerator and stir in the parsley.

Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.

To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.

While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.

Divide the hash among plates and top with the poached eggs.

Yield: 4 servings

Copyright 2001 Television Food Network, G.P. All rights reserved


CATEGORIES:
View All

Pairs Well With
Dark Beer

Toasty, bracing beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 134
I have made this recipe since 2008.  It is truly amazing!!  I don't change a thing.  It has become so popular with my friends, that St. Patrick's Day wouldn't be the same without it!!   I also serve it with the Horseradish sauce, along with different mustards.  Don't forget the Irish Soda Bread and enjoy!! item not reviewed by moderator and published
Great recipe!!! Added some carrots for color and flavor and everything was perfect. item not reviewed by moderator and published
Hands down the BEST CB&C recipe!! I add a 16oz bottle or can of Murphy's or Guinness Irish Stout in place of some of the water. I use a 5.5 lb CB so there are leftovers to make the hash. MAKE THE HASH!! I freeze the potatoes, cooking liquid & leftover CB & make breakfast the next weekend. Everyone loves the horseradish sauce, even those that are not horseradish fans. I serve the CB with the cabbage & colcannon. It's a HIT every year. item not reviewed by moderator and published
Just simply scrumptious! I have made this many times and it is always a winner. item not reviewed by moderator and published
This was a great dish! item not reviewed by moderator and published
The only corned beef recipe I use. Always comes out perfectly. item not reviewed by moderator and published
This recipe is fantastic! Brisket not chewy at all. Great flavor and super-easy to make. Made my own mashed potatoes and added carrots to cabbage at the end. I will never be unsure of the end product again. Horseradish sauce was much better than I thought it would but I did add a horseradish sauce in place of horseradish just to be sure it wouldn't be too intense. Thank you so much. item not reviewed by moderator and published
I have been making this recipe for about 4 years now, and feel like I have perfected it, so thought that I would pass on a few of my hints. First, buy the really nice cut of corned beef--the cheap fatty one shrinks up too much (and buy more than you think that you will need because the leftovers make excellent sandwiches!. I only rinse the beef lightly--I like to keep some of the salt. I also replace some of the water with beer, preferably Guiness. And I bring the meat & water to a boil, skim off the scum, THEN add the spices--otherwise, I feel like I lose too much in the skimming process. I also use Yukon gold potatoes--they are so buttery!--and add them about 20-25 minutes before the cabbage (I like my potatoes nice and soft. Serve with the yummy horseradish and LOTS of good Irish butter for the potatoes! item not reviewed by moderator and published
I've been making this for years! EVERYONE loves it. The horseradish sauce is especially nice. I made 3 batches recently for BUNCO and gave everyone little "doggy bags" to take home. I also have found that if you purchase the pre-seasoning corned beef (I like the Costco brand works nicely. I still season it according to the recipe above. Mangia! item not reviewed by moderator and published
Delicious and not difficult at all. I also pour in a bottle of beer for a little extra flavor and because every Irish person I know does. item not reviewed by moderator and published
Great. Thank you! item not reviewed by moderator and published
This had wonderful flavor. We used the flavor packet that came with the corned beef and added peppercorns, cloves, and bay leaves in a bouquet. We also added some roasted garlic to the water. The sauce is very good but makes a lot, I would halve it next time. The sauce is mild, next time I might half the other ingredients and leave the horseradish the same, draining half before adding it. Our convection oven cooked a 6 lb. corned beef in 5 hours. It was so tender it just fell apart. We could have cooked it even less and been able to slice it. item not reviewed by moderator and published
excellent the hash was even better i made it then froze it till the next saturday put some in a 6 incch cast irron skillet broke an egg over it covered it till poached and served it in pan gunna make 2 briskets next time so i can make entire brisket into hash item not reviewed by moderator and published
I've tried several different techniques for cooking corned beef. I have stopped looking for new ways to cook it. This is it. Tender, flavorful, moist, delicious! item not reviewed by moderator and published
This is a great recipe. The long and slow cooking technique work great. Everybody is right the horseradish sauce it the best item not reviewed by moderator and published
Followed recipe almost exact. Added a pint of dark beer to the water that braised the beef. Also added a few cloves of chopped garlic and carrots. Meat came out very tender and flavorful. Will definitely use this recipe next year! item not reviewed by moderator and published
Good recipe but the thing that took it over the top was the Horseradish sauce--a MUST! item not reviewed by moderator and published
I USED MY OWN CORNED BEEF RECIPE, SO THIS RATING IS EXCLUSIVELY FOR THE AWESOME HORSERADISH SAUCE. INCREDIBLY SMOOTH AND FLAVORFUL WITH THE LEMON ZEST CUTTING THE HORSERADISH BITE BUT NOT ADDING A PRONOUNCED CITRUS FLAVOR. THE SAUCE IS JUST A PERFECT COMBINATION AND NO CHANGES! THIS WOULD BE WONDERFUL OVER ANY BEEF. TRY IT, WILL BRING A NEW DIMENSION TO THIS DISH! item not reviewed by moderator and published
My husband loved the dish! item not reviewed by moderator and published
Having never had Corned Beef or Brisket any way before except that stuff you buy in the can that resembles dog food until it's fried up. This left that stuff in the dust! The meat was magnificent, & I used fingerling potatoes & carrots with the cabbage. I did however, need to add some garlic-2 cloves, kosher salt & fresh ground pepper to the leftover liquid because it was so bland. Next time I'm thinking of less water & maybe even using beef broth instead, Has anyone tried this? item not reviewed by moderator and published
Agree with everyone that it was fantastic, simple and flavorful. But, I do have a question to the bloggers about the recipe calling for 16 cups of water which contradicts the definition of braising. My beef was submerged in that amount of water and essentially boiled in the oven. Please advise. item not reviewed by moderator and published
Made the corned beef hash and eggs and it tasted GREAT! Followed the recipe exactly. Could not keep the hash in one piece as I cook in cast iron, but it tasted wonderful. The eggs tasted perfect at 3 minutes. Swirl the water with a spoon in the middle of the pot and the swirl in the water will keep the eggs together. This is a make again recipe for me. Jim in So Calif item not reviewed by moderator and published
What an awesome recipe! The corned beef was so tender and cooking the potatoes and cabbage in the liquid in which the CB braised for 3 1/2 hours gave both such great taste. Loved the horseradish sauce and looking forward to making the hash for breakfast tomorrow. You have hit the jackpot with this recipe! item not reviewed by moderator and published
Best Corned Beef and Cabbage EVER! Highly recommend the horseradish garnish as well! item not reviewed by moderator and published
I made this the other night as a trial run for St. Patrick's Day. My husband and I loved it! I did tweak it a bit, tho. I cut back on the amount of water and added a pint of Guiness and two cups of beef broth. I also added 4 large carrots, cut in 2" pieces,and as suggested by others, I waited to add spices until right before it went into the oven. I made a bouquet garni to make removal easier. And yes, a 3 pound corned beef shrinks a lot, so next time I'll buy a bigger one. I am definitely making this for our family and friends for this years St. Patrick's Day! item not reviewed by moderator and published
This became a family classic the minute we tried it and, in the couple of years that I found this here, I have added spices to make this one my own and have friends that request it. EVEN AT PARTIES! The family is all over this one! item not reviewed by moderator and published
This was the perfect corned beef recipe! Only thing I changed was to add a Guiness to the cooking liquid. Added the perfect flavor. Everyone loved it! item not reviewed by moderator and published
I have never cooked corned beef and cabbage before and this was easy, smelled my house up something wonderful and soooo very tasty!!! I had a St. Patricks Day Dinner Party last night and 1 piece left over and my hubby took that to work :-) Was a big hit and it has been decided that we have the yearly tradition now! Woo Hoo, I love this site!!!!! item not reviewed by moderator and published
This is a very good recipe although, I use about 2 1/2 tsp of pickling spices instead of the called for spices. It has all of the asked for spiced and a little more flavor. I also add about 1-2 TBSP of soy sauce so its not so bland. We prefer Red Potatoes and celery with the cabbage and carrots too. And it also goes really well served over Rachel Rays Good Thyme Rice. item not reviewed by moderator and published
I was daunted by the idea of making corned beef and cabbage, never having done it. This was easy and flavorful. Delicious. I added carroway seeds to the vegetables as they were cooking in the water on stovetop and they added a lot of flavor. Served with creamy horseradish, my husband was blown away. item not reviewed by moderator and published
This preparation of corned beef, served for St. Patrick's Day, never fails to receive rave reviews. The beef is flavorful and cooked to perfection, giving intact slices when carved. I did add carrots to the mix of cabbage and potatoes, providing an eye-appealing presentation. This, along with the horseradish sauce, some good rye bread and one's choice of beer will have your guests hoping for an invite every year! item not reviewed by moderator and published
I loved this recipe. The corned beef was wonderful as well as the vegetables but the horseradish sauce was the best. item not reviewed by moderator and published
This is by far the best considering I never liked corned beef. Really I consider this a good find and so does my husband. Thanks to the creators. item not reviewed by moderator and published
No-fuss, delicious, takes a few hours to cook,but so worth it! My family loved it, even though I didn't have allspice berries (just used allspice seasoning). All the flavors were balanced, the meat was very tender, recipe was well-written, really just perfect! item not reviewed by moderator and published
New Year's Day and my son wanted something different ....I have my mother in law's recipe but tried this one because it was so easy ...excellent ! Followed the directions exactly. Thank you to the Food Network Kitchens. Happy New Year! item not reviewed by moderator and published
Some how I lost this receipe . Thank You for still having it up on your web site. My family loves this corned beef amd cabbage,! It's a great receipe and easy to make. item not reviewed by moderator and published
I read the reviews, most of them anyway, and decided to follow this recipe to the letter. It turned out perfect. I have made corned beef and cabbage for many years and this is the BEST. It is worth the time and effort. Will only do it this way after this. Thanks so much item not reviewed by moderator and published
This is the best recipe for corned beef ever! The horseradish recipe will now be used for my prime rib @ Christmas, & my ham @ Easter. It is the best! Even my son and husband who are not horseradish fans loved it. It may seem salty when you taste it without the meat but it is perfect with it. Definetly use kosher salt though. Great on sandwiches also! item not reviewed by moderator and published
I bought a "homemade" corned beef brisket from the local meat market and followed this recipe to the letter. Absolutely the best that I have ever had, and my guests all said the same. The one guest that initially said she did not like corned beef had two servings! I will never make it another way, and I have no suggestions, this recipe is perfect as is. Except for the horseradish sauce - we LOVED it, but I made it the day before and had to mess with the lemon zest/salt/horseradish levels to get it to where I wanted it. Definitely worth it, though. item not reviewed by moderator and published
Second time I made cornbeef...first time...it was a bouncing ball. This recipe is very nice. The cabbage & I'm such fan of cabbage ...was outstanding wonderful! The juice the corn beef makes is a winner....its very flavor. Will I cook this again.....Next time I'm going to try baking it with course ground mustard on top. item not reviewed by moderator and published
Never before have I had such success,with barely enough to make the hash. The Corned Beef melted in your mouth,was so tender you could flake the meat with your fork no knife required.Told my family about the hash they all want the recipe.There were no left overs and everyone wanted more. item not reviewed by moderator and published
This was my first time making corned beef and it was amazing!!!! I followed the directions as is except I microwaved the potatoes and added carrots before throwing them in to the leftover broth (I was short on time!). My kids and husband gobbled it up (the kids thought it was ham:)). We used a 3.5 lb brisket and had only a little left for the hash tomorrow night. I didn't love the cabbage, but the meat was MELT IN YOUR MOUTH!! item not reviewed by moderator and published
This is how my family has always made coened beef except that I always simmer on top of stove. I will try the oven method next time. Also, I add extra bay leaf and cloves because we love the flavor. For vegetables, we use carrots and rutabagas along with the potatoes and cabbage. Leftovers (if there are any!) are wonderful! For those having difficulty with smooth slices of corned beef, here is our "Old Irish Trick". Upon removing the corned beef from the liquid, place on an ovenproof platter. Take a brick (mine is from the old family chimney) wrap it in heavy duty foil, place on top of corned beef and place in 200 degree oven while vegetables finish cooking. About 20 minutes. Remove from oven to cool for 10 minutes. Remove brick and slice. Can't wait to try the hash recipe so hope I have leftovers tonight! Rachiemom item not reviewed by moderator and published
The flavors in this recipe were excellent! The only thing I would change is adding the seasonings AFTER you bring it to a boil and skim the surface of the water. Other than that, it was fantastic! item not reviewed by moderator and published
Best Corned Beef we have ever had!! item not reviewed by moderator and published
Hands down the best corned beef and cabbage we've ever had! I can't believe I made it myself! I couldn't find whole allspice berries at the grocery, but was happy to find them in a jar of pickling spice that I had laying around. They are pretty easy to identify. Resembling dried currents, they are about the same size as a peppercorn, but smooth with a "dent" in the bottom. The horseradish sauce was the perfect finishing touch. We can hardly wait to try the corned beef hash! item not reviewed by moderator and published
This recipe is great! Super easy! Though it may not be a fast recipe it was simple to put together. My meat shrunk in the oven though. A 3lb piece of brisket is really not enough for 6 adults. We had plenty of veggies though to make up for it. The next time we make this recipe we will have to have a smaller get together or a bigger piece of meat. item not reviewed by moderator and published
This is the only way I will prepare corned beef and cabbage from now on. I have cooked it for years but by cooking it slowly in the oven the meat was extremely tender and didn't skrink as much as it usually does. Don't let the "Intermediate" Difficulty rating scare you....it really was easy to prepare. item not reviewed by moderator and published
Thanks, Food Network! item not reviewed by moderator and published
I will use this recipe again and again. I used beef broth instead of the water and saved the leftover, strained broth to make beef barley soup. The hash recipe was a huge success. The family loved it. I will however use my non stick pan next time. It really stuck to the pan. After I transfered it to the non stick pan, it came out beautifully item not reviewed by moderator and published
Made this tonight (St. Patty's day) soooo good! This will definetly be a holiday tradition for us. It was just me and my hubby so we had some leftovers - can't wait to try out the morning hash tomorrow! item not reviewed by moderator and published
Both the corned beef and cabbage and the hash recipe were great! But we REALLY enjoyed the the corned beef hash the next night for dinner! Make the recipe with 1.5 lbs of potatoes to have some leftover for the hash. item not reviewed by moderator and published
I am not one for cornbeef - but this was very very good. I had a little trouble finding allspice berriers I used powered allspice instead. Turned out so tender you did not need a knife!!! item not reviewed by moderator and published
My husband is Irish, so I was looking for an authentic corned beef and cabbage recipe, as I have never made thie before. My husband talks about it all year long, and cannot wait until St. Paddy's Day comes around. Both the corned beef AND the horseradish sauce is AWESOME. The only thing I do differently is put the spices that are added to water into cheesecloth and tie it, and let it sit in the water for a few hours before I start cooking and add the beef, so I don't have the peppercorns stuck to the beef and all in the cabbage. EVERYONE who loves corned beef should or are thinking about trying it NEEDS to have this recipe. And, you CANNOT make this dish without the horseradish sauce!!! I don't care much for spicy foods, but this is just right!! item not reviewed by moderator and published
I think the flavor was great but the cooking time was much longer for me. I cooked in a slow cooker over night and it was tender. I first tried this recipe your way and it was not tender but taste was wonderul!!! I used beer and appple cider for the liquid and it was a hit! It needed to be cooked more than 3 hours for sure!!!! item not reviewed by moderator and published
This is a great recipe. Someone should tell BDC from Florida that she probably used table salt which is SO much stronger than the Kosher salt called for. Well worth trying any time of year and perfect for St. Patrick's. item not reviewed by moderator and published
Made this today for my first try at corned beef and cabbage, it was easily one of the best recipes I've gotten on this site. After the meat was done (very tender) I boiled the potatoes with some carrots, parsnips and turnips until tender, then moved them to a bowl and covered with foil, did the cabbage last (all in the cooking liquid) and served the veggies in a bowl with herbed butter, the sliced corned beef and cabage with some of the cooking liquid. Make this, you'll thank yourself. item not reviewed by moderator and published
It was perfect. Great recipe. item not reviewed by moderator and published
This recipe was wonderful! It turned out perfect, my kids even liked it. item not reviewed by moderator and published
Could not have been better, including the horseradish sauce item not reviewed by moderator and published
I had never made corned beef and cabbage before so I was very pleased when it turned out soooo great. I've made on St. Patrick's for the last 2 years and I never have left overs...and I even cooked 3 3 lb briskets the last time. Everyone loved it...and we're not event Irish. item not reviewed by moderator and published
I love this recipe! It is so delicious, I have made it several times already. My husband loves it, my 18 month old loves it, and I love it as well! I'd say everything on the recipe is perfect and doesnt need a thing changed! Enjoy! item not reviewed by moderator and published
This has become a must have in the house any time after Valentines Day, thru March 17th! item not reviewed by moderator and published
I had never cooked corned beef and cabbage before, but this recipe was really easy to follow and very tasty. I loved the horseradish sauce with the beef. i made sandwiches the following day! item not reviewed by moderator and published
This recipe is so simple and my family loves it. It is time consuming, but most of the time is just spent in the oven. Can't wait to make it again!!! item not reviewed by moderator and published
I love this recipe. I make it for the guys at work and they love it. One of them is from Ireland and he says this recipe is just as good as his family's. I also add baby carrots at the end and they are so good. item not reviewed by moderator and published
I love this recipe and use it quite frequently (including the hash recipe too). However, the horseradish sauce calls for 2 TEASPOONS of SALT!! This was probably supposed to say 1/2 tsp! My first time round..my suspicious self used only 1 tsp... BLAH! That was WAY too much! So imagine what 2 will do! Otherwise this is the perfect way to make corned beef - I like to use the FLAT end pre-packaged corned beef you buy at Walmart. Good luck and enjoy. item not reviewed by moderator and published
Had it this Paddy's Day. By far the best corned beef recipe I ever tried, and my family felt the same. Wish I had discovered it before I hit 60 yrs. old. Used a seven quart cast iron dutch oven. Long and low is definitely the way to go with corned beef. item not reviewed by moderator and published
We all loved it. And it was so easy. item not reviewed by moderator and published
St. Patty's Day hit!! item not reviewed by moderator and published
Great recipe. Easy & yummy. item not reviewed by moderator and published
There are very few corned beef and cabbage recipes that do not work...this one included. Very easy, very good! Everyone gobbled it up! (I wish I woulda had some leftover for reubens and/or corned beef hash!) item not reviewed by moderator and published
I did not make the hash but the corned beef was EXCELLENT. This will be going in my permanent recipe folder. Thanks! item not reviewed by moderator and published
The corned beef was so tender and flavorful due to the amount of time it was braised in the oven. The horseradish sauce was addicting! This is a great recipe and I would definitely make it again. item not reviewed by moderator and published
This was my first time making this recipe and I was more than pleased with the results. I will never even look for another recipe. I followed the recipe exactly and it came out perfect. item not reviewed by moderator and published
got rave reviews for my St. Patty's Day dinner! will make more often than just once per year!! i added some baby onions to the veggies item not reviewed by moderator and published
One of the best Corned beef and cabbabe recipes I have tried. Easy to follow directions and super taste. This will remain my new St. Pat's day recipe. item not reviewed by moderator and published
The corned beef flavor was as great as it was tender. My wife made her favorite sandwich, a Rueban. I had the corned beef with the very tastey "horsey" suace. Boiling the potatoes, cabbage, and carrots in the corned beef water imparted a very pleasant taste to them. We could noe be more pleased. Thank You, Jim Elias Highlands Ranch, Colorado item not reviewed by moderator and published
I've never been a corned beef girl, but I figured I'd give it a try for the holiday. half my family enjoyed it, the other half wasn't too keen, but I think I may have overcooked it because the meat was too flaky, it all fell apart. The taste was great, and I am sure the hash I made (with the attached recipe) will be wonderful, but the texture threw off the main course for me. item not reviewed by moderator and published
This was excellent and easy to prepare! I'm disappointed only that there were no leftovers..... my mother used to make this dish when I was a child and it was always a family favorite. I am so happy I found this recipe! item not reviewed by moderator and published
The horseradish sauce recipe that is with this Corned Beef and Cabbage recipe is excellent. Did not use the salt, it didn't need it with the Corned Beef. I also doubled it. Worth making, a keeper. item not reviewed by moderator and published
Used half the amount of liquid because of the size of my dutch oven. No problem there. Recommend skimming before adding spices. Throw in potatoes before cabbage. They take longer to cook. Loved this recipe! item not reviewed by moderator and published
I added baby carrots and one onion also with the potato and cabbage and it was excellent! This was extremely easy and cooked to perfection. Will save this for future reference. My 12 yo daughter loves it too! item not reviewed by moderator and published
Our family said this was the best recipe they had ever had. It was easy and absolutely delicious. item not reviewed by moderator and published
i made this for my family today,st, patrick's day,it turned out great,they loved it.great recipe. item not reviewed by moderator and published
This was the most tender corned beef that I have ever made! There were no leftovers! item not reviewed by moderator and published
Easy to make, but the end result was very bland. The beef was very tender, but lacking flavor. Needs salt. item not reviewed by moderator and published
this is my favorit thing to eat in the whole word. If I could eat all the time I would. item not reviewed by moderator and published
I was in a bit of a time cruch-didn't have almost 4 hours so I used all the flavorings but instead of putting it in the oven, I just brought everything to a boil, covered and reduced the heat to simmer for a little less than 3 hours. It came out PERFECT, and I didn't make enough! My friend's hubby and my fiance told me I should have doubled the recipe! They were licking their plates!! item not reviewed by moderator and published
. item not reviewed by moderator and published
I tried this recipe last year and this year my Mom is making it this way too. It was fabulous! item not reviewed by moderator and published
Last year I made this recipe, and it was great. We just had this for dinner, and this time it was so salty. It must be the brand of corned beef that I bought this time. Any suggestions? item not reviewed by moderator and published
This is the only way I'll cook corned beef from now on. Very easy and a wonderful taste. item not reviewed by moderator and published
Easy to make and serve for a St. Pat's party dinner. item not reviewed by moderator and published
wow! i was a little scared because it didn't seem like enough spices were going into my gigantic pot of water - - but this turned out divine! EVERYBODY will like this - and DEFINATELY make the horseradish sauce - that way, people that like their food a little spicier will be able to kick it up a notch...and people who have a simplier palate will just like it the way it is. all i can say is make it, make it, make it! item not reviewed by moderator and published
I have always made this in the crock pot, and I really prefer this recipe! I used half apple juice, and half cold water, and the flavor of the meat was great! Will make again for sure! item not reviewed by moderator and published
I enjoyed this recipe, my two children who are very pickey eaters really loved it and ask for more. The taste blended very well. ANd the prestation was wonderfull. In fact my family pleads for more dinners like this one. item not reviewed by moderator and published
simply follow the recipe and enjoy a very tasty meal. item not reviewed by moderator and published
Really good recipe...a must try at least for one dinner in the month of March~~! item not reviewed by moderator and published
This recipe so good and was very, very easy. And the Horseradish Sauce, perfect. I've used this sauce on my beef tenderloin recently. The Corned Beef was so good there wasn't any left over for the hash! Will have to make more next year. item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day