Corned Beef and Cabbage

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Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

It took us six months to try corned beef in the pot, afraid it had to be simmered slowly for four hours like all cookbooks advise. But it turned out sumptuous, as usual, with that unique texture we've come to expect from meat cooked the Etruscan way.

Notes of caution: If you're used to cooking corned beef the old way, you'll have a tendency to overcook it in the pot. Use a meat thermometer, if possible, or allow about 35 minutes per pound at 450 degrees. And be sure to trim off all excess fat. Don't add any salt! There's more than enough salt in corned beef as is. In fact, the sauce you'll pour off after cooking will be too salty to pour over the meat, as is usually done. Save it as a base for split-pea or lentil soup.


  • 4 pounds corned beef, trim all fat
  • 1 tablespoon pickling spice
  • 1 large onion, sliced
  • ⅔ cup red wine


Presoak large size pot, top and bottom, in water for fifteen minutes.

Put sliced onion in bottom of pot.

Add corned beef, pickling spice, and wine.

Place covered pot in a cold oven.

Set temperature at 450 degrees.

Cook about 2 hours and 20 minutes (or 35 minutes per pound) or until done according to a meat thermometer.


One hour before done, remove from oven and add to pot:

1 medium head cabbage, quartered

6 carrots, sliced

8 small new potatoes

Return covered pot to oven and cook until done.

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