Classic Corned Beef & Cabbage Print Email

4 lb. Corned beef brisket
12 oz Bottle of Irish beer
1 sm. Onion, peeled & quartered
1 Bay leaf
1/2 tsp. Whole cloves (optional)
4 Black peppercorns
2 Stalks celery with leaves
8 Potatoes, peeled and halved
8 lg. Carrots, peeled and halved
Med. Head green cabbage, Quartered

1. Place the brisket in a large roasting pan with a lid and add cold water to just cover.
2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and place in a 300 degree oven for 3-4 hours (about 3/4 to 1 hour per pound of meat) until tender.
3. Remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; put back in oven for 20 minutes.
4. Add the cabbage quarters and simmer an additional 20 minutes, or until the vegetables are done to the desired tenderness.

Notes: Additional water can replace the beer. Can be served with a sweet mustard glaze, honey mustard, or vinegar.

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