c i r k a

Corned Beef and Cabbage

  • 3 1/2 lb point cut corned beef
  • 4-5 lb potatoes - red, white, or yukon gold cut into chunks
  • 2-3 lb carrots - 2in long with thick chunks split axially
  • 1 med cabbage cut into 8 wedges


  1. Bring corned beef and water (1“+ covering) to boil in 12 qut stock pot. Skim scum off surface. Simmer covered for 2 1/2 - 3 hours until meat is tender and skewer stuck in thickest part of meat slides out with ease.
  2. When meat done remove from pot, place on platter, add broth to keep moist, cover with foil, and place in 200deg oven to keep warm.
  3. Turn heat up to high and add potatoes to broth. After 8 min. add carrots, after 4 min. add cabbage, after 10 min. confirm doneness and continue cooking if required. (potatoes-22min, carrots-14min, cabbage-10min)
  4. Cut meat across grain into 1/4” slices. Scoop vegetables into large bowl and serve.
  5. Can serve with horseradish or grainy mustard as condiments


Serves:6      Total Cook Time: 3 1/2 hr
Source: Cook's Illustrated Mar/Apr 1997



recipe/cornedbeefandcabbage.txt · Last modified: 2013/03/20 14:01 by rob