Easy Corned Beef and Cabbage Recipe

Corned Beef and Cabbage is one of our most favorite meals to prepare for the family or for company. It is also the easiest and everyone always seems to enjoy it. My husband was making this meal long before we married so now we each do our part and pull it together very smoothly. I just love to smell it cooking and the aroma goes through the whole house.

There are many ways to prepare it but this page is for sharing our own way which is so good and easy. We always serve it with boiled red potatoes with the skin, cabbage, cornbread and our special sauce. We will have friends over to celebrate St. Patrick's Day with Doc's Corned Beef and Cabbage.

This really isn't much of a recipe since all you do is boil your cornbeef, boil your cabbage and boil your potatoes. That's it. My husband makes the best cornbread in the world and he only adds a little milk or water to the self rising cornmeal. We don't like our cornbread to look like a piece of cake. We like it flat and crispy but to each his own. The special sauce is good on the meat as well as the cabbage. It just makes everything taste better and is so easy to make.

Note: Remember that there will be a good bit of shrinkage usually with the corned beef so there might not be as much remaining after cooking as you need.

They usually come with a Spice Packet or it will already be coated with the spices. We love this meal all year round and not just on St. Patrick's Day. We can usually find it in the local grocery store but there has been times when it has been unavailable at our regular grocery store and we have to go to the one in the next town. I have never tried to freeze this so not sure how it would do. We usually don't have enough left over to worry about it. Some people cook all the ingredients together but we like to keep them separate. It seems to me that when cooking together, you get too much grease in the potatoes.

My hubby, Doc Hellams makes the best cornbread in the world, I think. It is crispy just like we like it. He does not add eggs or anything but a little milk or water and oil to Self Rising Corn Meal. He covers the bottom of the iron skillet with oil and makes sure the sides are covered. He then adds this oil to the Corn Meal. We usually use Vegetable Oil. Bake on 450 degrees until golden brown. We like our cornbread crunchy and not cakey but I do know that is not the way a lot of people eat it. Yummy, I love to cut off the edge and add butter - delicious!

Sorry, he says that he doesn't measure anything so I can't give exact measurements. The mixture is a little on the soupy side when he pours it into the skillet. He has heated the skillet and oil before adding the corn meal mixture but now says that it is not necessary. He just pours the oil right into the corn meal and water/milk mixture.

Yummy, pass the butter, please!

I think every southerner owns a cast iron skillet and usually have a favorite one. We have been known to haul our cast iron skillet to the beach so we will be sure to have cornbread like we like it. Be sure to season your skillet correctly before using for the first time. The directions will come with the skillet but we season with Vegetable Oil. It really does make a difference and will make it last longer and your cornbread taste better. The one I have featured here is Pre-Seasoned but I imagine that my husband would want to do it again just to be on the safe side.

Is cooking Corned Beef and Cabbage one of your St. Patrick's Day Traditions?

Several of these videos show recipes and although I have never tried to cook it in the Crock Pot, it sure sounds easy and worth trying. I think I might have to convince my husband to try this the next time. How do you prepare yours? Check out these videos and let me know what you think in the Guestbook below. Thanks.

As you can see from the videos above, it is often cooked in a Crock Pot or Slow Cooker. One of these days I am going to get a new one as ours is from the 1970s and although it still works fine, it is not near as attractive as the new ones. I like the oval shape, too. This would be so nice to take for covered dish dinners, too! Great for soups, stews, and just about anything. I know a lot of people who put there meal in the crock pot before they leave for work and then when they get home it is ready to serve and eat.

Your comment will appear when approved. Thank you for taking the time. I would love to read how you prepare your favorite St. Patrick's Day Meal. We have this meal about 4 or 5 times a year so you don't have to wait to St. Patrick's Day to make it. It really is the easiest meal for company and easy clean up, too.