Blog Search

Corned Beef & Cabbage

By: 0

Some things are perfect just the way they are.  I have not changed this recipe much in the 30 years I’ve been making it.  Every St. Patrick’s Day since my husband and I got together we’ve been having this classic dish for dinner with my parents.  Traditions are solid and this one I see no need to change. . .

Key is to start with quality briskets.  Definitely worth the extra$.  Make sure they are nitrate and nitrite free.  Your brisket label should read something like this. . .”beef, water, sea salt, unrefined sugar, beet powder, garlic powder, flavoring, coated with bay leaves, mustard seed, allspice”.  There’s no need for chemicals or anything unnatural.  Man has been eating meat for centuries this way until about the last two.  Hmmm, that’s when health problems started to rise.

Check out what to look out for in many commercial brands by scrolling down and reading the ingredients found in a leading brand of corned beef brisket –Wellshire. What you want to avoid or look out for are gluten, hydrolyzed corn protein, monosodium glutamate, soy, Sodium Erythrobate, Sodium Nitrate and vague suspect words such as “tenderizers, natural flavoring, curing,  preservatives etc”.  They have no place in your food.

It definitely costs more to buy the better quality meats but one way or the other you will pay long term.  We give up other things we want and make food quality a priority for a payoff in long term health. And as a bonus taste and flavor are generally enhanced!

Recipe & Ingredients

2, 3-4# corned beef briskets (no crap added)
4-5 large Russet potatoes peeled or red potatoes (your preference)
4-5 carrots, cut in large pieces
1 head organic cabbage, quartered


Take briskets out of package, place in large roaster squeezing as much spice and juice out of the packet as you can.  Cover briskets with cold filtered water and place in a cold oven.  Turn to 300 degrees and cook for 1 and 1/2 hours.

Remove brisket from oven and add in potatoes, carrots and cabbage.  Return to oven and cook for 2-3 hours longer or until fork slides easily out of the corned beef.

Allow to sit 10-15 minutes before slicing against the grain.  Serve with veggies and sauces

The Sauces:

Creamy Horseradish Sauce
2-3 tbs horseradish
1/3 cup creme fraiche
1 tsp lemon juice
sea salt to taste
Mix all ingredients together in a small bowl

Mustard Sauce
1/3 cup homemade mayo
2 tbs dijon mustard
1 tbs creme fraiche
Mix all ingredients together in a small bowl

Enjoy and may the luck of the Irish be with you!