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Corned Beef and Cabbage

Corned Beef and Cabbage

4.82
(11)

This traditional Irish dish features corned beef slowly simmered with onions, potatoes, carrots, cabbage, beef broth and beer. The result is a mouthwatering meal that everyone will love!

serves 8 people

Ingredients

cost per recipe: $28.54

The price is determined by the national average.

  • 1

    corned beef brisket or boneless beef brisket (about 4 pounds) with spice packet

  • 1

    coffee filter and kitchen twine

  • 2

    bottles (12 ounces each) lager-style beer

  • 3

    cups Swanson® 50% Less Sodium Beef Broth or Swanson® Unsalted Beef Flavored Stock

  • 2

    large onion, peeled and cut in half

  • 6

    small red potato, unpeeled

  • 3

    medium carrot, peeled and cut into 3-inch-long pieces

  • 1

    head green cabbage (about 2 pounds), cut into wedges

view nutrition info

How to Make It

Pour the contents of the spice packet into the coffee filter.  Tie with the twine to make a bundle. 
Place the beef into a 6-quart saucepot.  Pour in the beer and broth.  Add spice bundle.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 2 hours and 15 minutes. Add the onions, potatoes and carrots to the saucepot.  Cover and cook for 30 minutes. Add the cabbage.  Cover and cook for 15 minutes or until the beef and vegetables are fork-tender.  Remove and discard the spice bundle.
Step 1

Pour the contents of the spice packet into the coffee filter.  Tie with the twine to make a bundle. 

Step 2

Place the beef into a 6-quart saucepot.  Pour in the beer and broth.  Add spice bundle.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 2 hours and 15 minutes.

Step 3

Add the onions, potatoes and carrots to the saucepot.  Cover and cook for 30 minutes. Add the cabbage.  Cover and cook for 15 minutes or until the beef and vegetables are fork-tender.  Remove and discard the spice bundle.

Recipe Tips

  • Serving Suggestion: Serve with pickles, horseradish and mustard.

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Made With
Swanson® Unsalted Beef Flavored Stock

Swanson® Unsalted Beef Flavored Stock

BUY NOW
Swanson® 50% Less Sodium Beef Broth

Swanson® 50% Less Sodium Beef Broth

BUY NOW

Ratings & Reviews

(11)
  • merrybp

    March 19, 2016

    Wonderful recipe but-

    While this recipe is delicious -the best I've ever made- it certainly cannot serve 12, as stated. It only uses 3 carrots and 6 small potatoes. I made it for 4 and there were only 2 pieces of meat left, no carrots, no onions , a few potatoes, (I did make 9 potatoes though), and no cabbage - I couldn't fit the whole cabbage in the pot - had 2 wedges that I didn't use. This was so good I'm making it again tonight since there were no leftovers to speak of and my husband both loved it. I followed the directions as written except for adding an extra carrot and more potatoes.

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  • Moogie

    March 19, 2016

    First timer a great change

    Tried base as directed. Added veggies as to size and tender I wanted them. Everything was delicious. I took corned beef out covered with foil as cabbage was cooking. Then took all veggies out with slotted spoon. Yummy . I put the liquid in. Fridge over night, strained thru cheese cloth to remove excess fat and now I have a great corned beef/ veggie stock for other soups or dishes. THE FLAVORS AND TENDERNESS OF THIS DISH WAS FANTASTIC ......

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  • dianne88

    March 20, 2014

    best corn beef ever

    I never follow the recipe, this one I did, I monitored it while I worked from home and it was awesome, fed all 4 of my family, with 2 people having seconds..no leftovers, I never used the packet before, great tip, to put in filter.great flavor.

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  • funsizewife

    March 18, 2014

    Best corned beef ever!

    This method yielded the most tender meat. I baked mine in the oven because I was cooking 2 roasts. The low salt broth balanced out the salty meat, and it was just delicious. Thanks for a great recipe!

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  • srsm

    March 17, 2014

    Do this to make it spectacular

    Make a mustard/parsley gravy : make a béchemal [ 2 tablespoons butter, 2 tablespoons flour, 1 cup of milk]. Thin to desired consistency with reserved cooking broth, approximately one cup. Add salt, pepper, 2 tablespoons Dijon mustard, 1 tablespoon cider vinegar, and 1/4 cup chopped partially. Trust me, this is really, really good.

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