Corned Beef and Cabbage Recipe

Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 gallons chicken stock; 1/2 cup pickling spice; 6 cloves garlic; 4 bay leaves; 4 cloves; 2 pounds raw beef brisket, cut into 4 equal portions; 2 heads cabbage, cut into wedges; Salt and freshly ground black pepper; Vegetable oil, for frying; 3 medium Idaho potatoes, cut into wedges

Servings: persons

2 gallons chicken stock
1/2 cup pickling spice
6 cloves garlic
4 bay leaves
4 cloves
2 pounds raw beef brisket, cut into 4 equal portions
2 heads cabbage, cut into wedges
Salt and freshly ground black pepper
Vegetable oil, for frying
3 medium Idaho potatoes, cut into wedges

1
Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.
2
Add the pickling spice, garlic, bay leaves and cloves.
3
Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours.
4
Season with salt and pepper.
5
Heat a few inches of oil to 325 degrees F in a deep pot.
6
Fry the potatoes wedges until tender, 6 to 7 minutes.
7
Remove and season with salt and pepper.
8
To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 gallons chicken stock, 1/2 cup pickling spice, 6 cloves garlic, 4 bay leaves, and more.

Yes, Corned Beef and Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corned Beef and Cabbage

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