Corned Beef and Cabbage

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This was a great dish!

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The only corned beef recipe I use. Always comes out perfectly.

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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.

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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!

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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!

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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.

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Great. Thank you!

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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.

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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

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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!