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How to make Corned beef and cabbage

Corned beef and cabbage is an Irish staple. For generations people have filled up on the meal, a variation of the classic Irish combo of cabbage and bacon.

It is also popular across the pond with especially, not surprisingly, among the Irish American community.

Corned beef and cabbage recipe. Image copyright Ireland Calling

Corned beef is salt cured beef brisket and has a distinct flavour and texture. The corned beef and cabbage are served with veg such as carrots, cauliflower, broccoli, peas and anything else you fancy.

Then topped with a generous helping of gravy it is a really tasty meal, with plenty of goodness.

We have chosen a video from All Recipes, which gives a great instructions on how to prepare the meal in a slow cooker.

Corned beef and cabbage recipe
1 onion, cut into wedges
4 potatoes, peeled and quartered
1 pound carrots, cut into large chunks
3 cups water
3 cloves garlic, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges
Take a look at the video from All recipes

Corned beef and cabbage

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2 comments

  1. I make corned beef using bottom end round. I grew up with corned beef round rather than brisket. I never saw corned beef brisket until I was an adult. So I make my own. It easy. It has less fat and is less stringy than brisket. I Usually leave the stew “in their own juices” for a couple of months.

    I currently have three rounds corning in my refrigerator now. One is promised to my mother.

    Give it a try, so much better than store brought.

  2. Don’t be afraid to make your own corned brisket . It’s very easy . Not very time consuming , but you will need room in your fridge for 2-3 weeks. I’ve made mine using venison and beef brisket .

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