Ingredients Jump to Instructions ↓

  1. 3 lb Corned Beef

  2. 4 Carrot s, chunked

  3. 4 Large Potato es, chunked

  4. 2 Onion s, thick sliced

  5. 3 Stalks Celery , Chopped

  6. 4 Bay Leaves

  7. 2 Sprigs Parsley , chopped

  8. 2 Sprigs Thyme , chopped

  9. 1-2 T Peppercorn s, left whole

  10. 1 Large Green Cabbage , cut into big chunks

Instructions Jump to Ingredients ↑

  1. Soak the Corned Beef in water the night before making to remove the excess salt. In a large stock pot, combine all the ingredients except the cabbage. Cover with water and bring to a slow boil. Lower the heat and simmer for an hour. You may need to occationally scrape some “scum” (sorry, can’t think of a better word for it :) )from the top of the water. Add the cabbage. Bring the water to a simmer, cover the pot, and simmer for 2 hours. Remove the Corned Beef from the pot and let it rest about ten minutes before slicing. Serve with the veggies and mustard.


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