Corned Beef and Cabbage

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

I don’t know where this dish originated, but Ireland is my guess. In any case, the combination of corned beef and cabbage is a happy one, at least to my taste.


  • 4 or 5 pounds corned beef brisket
  • 1 large head green cabbage
  • 10 or 12 small onions, about 1 inch in diameter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon powdered mustard
  • 2 bay leaves
  • 10 black peppercorns
  • 4 whole cloves


    Wash the corned beef and put it into a Dutch oven or other container suitable for long, slow cooking. Cover the meat with water, then add the parsley, mustard, bay leaves, peppercorns, and cloves. Bring to a quick boil, reduce the heat, cover, and simmer for 3 hours. Skim off any fat that has come to the top, and pour off some of the water, so that the corned beef is only half covered. (the idea is to steam the cabbage instead of boiling it.) Peel the onions and put them around the sides of the meat. Wash and cut the cabbage into wedges, allowing at least 1 piece for each person, and put them on top of the meat. Cover tightly and simmer for 30 minutes, or until the cabbage is tender.

    Leftovers can be refrigerated and heated later. If I have plenty of good bread, preferably corn pone, I can make a complete meal of leftover corned beef and cabbage. The stock from the corned beef and cabbage can be saved and used in soups and stews.