Corned Beef and Cabbage

  • Level: Easy
  • Total: 3 hr 10 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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2 gallons chicken stock 

1/2 cup pickling spice 

6 cloves garlic

4 bay leaves 

4 cloves

2 pounds raw beef brisket, cut into 4 equal portions 

2 heads cabbage, cut into wedges 

Salt and freshly ground black pepper

Vegetable oil, for frying

3 medium Idaho potatoes, cut into wedges


  1. Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
  2. Heat a few inches of oil to 325 degrees F in a deep pot.
  3. Fry the potatoes wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper.
  4. To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.

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