Corned Beef and Cabbage
Rate This RecipeRead users' reviews (121)
- Recipe categories: Meat, Beef, Dairy, Vegetables, Cabbage, Potato,
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Average Rating:
Total Reviews: 121
Showing 1-10 of 121
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By Reno John
Reno, NV
on March 18, 2012
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This is a great recipe. The long and slow cooking technique work great. Everybody is right the horseradish sauce it the best
By foodiegrl79
on March 17, 2012
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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!
By landman_6260794
California, MD
on March 11, 2012
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Good recipe but the thing that took it over the top was the Horseradish sauce--a MUST!
By mev_11903927
Greensboro, GA
on March 11, 2012
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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!
By dcr_57_11818979
Longview, TX
on August 28, 2011
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My husband loved the dish!
By jim.spagle_11780063
Union City, CA
on April 22, 2011
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Best Corned Beef and Cabbage EVER! Highly recommend the horseradish garnish as well!
By mommahyers
Seffner, 48
on April 15, 2011
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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?
By kc_beaver_6240318
Hampstead, NC
on March 22, 2011
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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.
By Chef 565650 Jim
Southern California
on March 20, 2011
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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
By 1heart4Jesus
Los Angeles, CA
on March 18, 2011
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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!