Corned Beef with Cabbage

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Please pass horse-radish and mustard


  • 5 lbs. corned beef
  • Cold water
  • ½ clove garlic


  • Wash brine from corned beef, using 3 or 4 waters. Cover with cold water; add garlic and peppercorns. Simmer until meat is tender (1½ hours for young beef; up to 5 hours for older beef).
  • Add carrots and onions for last hour of cooking, cabbage the last 20 minutes. Serve corned beef on platter, with vegetables around it.