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Corned Beef and Cabbage

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6, with leftover meat for additional meals


5 bounds corned brisket or beef

6 peppercorns, or packaged pickling spices

3 carrots, peeled and quartered

3 onions, peeled and quartered

1 medium-sized green cabbage, quartered and cut into wedges

about 4 Tablespoons melted butter

Adapted From:

This traditional St. Patrick’s Day recipe can really be enjoyed all winter long. Don’t wait for St. Patty’s Day. You may have too much beer and forget you had it. Pair with boiled parsley potatoes, cooked separately

Place corned beef in water to cover with the peppercorns or mixed pickling spices (sometimes packaged with the corned beef). Cover the pot or kettle bring to a boil, reduce heat and simmer for 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 30 minutes, add cabbage. Transfer meat and vegetables to a platter and brush the vegetables with melted butter.

Cook’s note: For extra flavor add-in a bottle of stout to the pot after 1 hour of cooking time. You can also add potatoes and cook for the last hour of cooking.

Great with horseradish cream and Brennan’s Dusseldorf Mustard.