Corned Beef with Cabbage

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Please pass horse-radish and mustard

Ingredients

  • 5 lbs. corned beef
  • Cold water
  • ½ clove garlic
  • 2 peppercorns
  • 3 carrots, peeled and quartered
  • 3 onions, peeled 1 head cabbage, cut in wedges

Method

  • 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.