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Corned Beef and Cabbage Dinner Menu Recipes

Updated on August 22, 2013

St. Patrick's Day is right around the corner!

Since most of you aren’t going to be attending the ‘Corned Beef and Cabbage’ dinner that I am Co-Chairing this year, I’d hate for you to miss out of such a wonderful dinner! St. Patrick’s day is right around the corner and Wearin’ o’ the Green is much more fun when accompanied by an old fashioned yet delicious, Corned Beef and Cabbage Dinner.

I feel it would be remiss of me not to share the recipe with which my group has become famous around these here parts for! This is a secret recipe so keep it on the down low... Shhhhh…

Read First!!

As with any menu and recipe - Read through first!  While your Corned Beef is cooking, the rest of the meal can be prepared.

For those of you who have never prepared meal of this size you will need:

Baking pans
Sauce pans
1 large Pot (for boiling Corned Beef - then Cabbage)
Slotted spoon
Measuring cups and spoons
Serving platter, bowls and spoons
Can opener
Carving knife and cutting knife
Meat thermometer
Aluminum foil

Tonight's menu

Since we normally serve between 100 - 160, I have to break it down a bit so it serves 4 - 6 with a few leftovers for the next day‘s lunch (depending on your guests!).  Enjoy!!  Today our menu will consist of;

Corned Beef
Parslied Potatoes
Harvard Beets
Buttered Carrots
And of course your choice of rolls with butter and any dessert you think you might be able to eat after a meal like this!

Corned Beef

Corned Beef -

1  good piece of flat corned beef brisket about 3 lbs. (you will find this in your grocers meat section)
¼ - ½ C. good Honey, warmed so it is more liquid. (You won’t need to warm it until after the meat is boiled)

Remove meat from packaging and cover with water and boil until internal temp reaches 170 degrees.  Remove from water and reserve liquid to cook cabbage in.  Trim fat from beef at this time, discard fat if desired.  Cover beef with thin layer of honey and place in baking pan.  Cover with aluminum foil and bake at 250 degrees for 3 ½ hours.  Remove from pan, let rest before slicing.  Slice from the short end about ¼ inch thick slices.  Place on serving platter.

What's corned beef without Cabbage?

Cabbage -

1 head of cabbage - cored and cut into 2 inch pieces. 

Bring reserved liquid to a boil, add about 1 tsp salt to liquid, place cabbage in and cook for 10 minutes or until tender (not mushy) remove with slotted spoon put into serving dish.

Not your ordinary Carrots

Carrots -

2 - 15 oz cans sliced carrots
½ C. Pineapple juice
½ stick (4 TBSP) Butter

Drain carrots, pour juice over carrots and top with butter.  These can either be baked, micro waved or cooked on top of the stove.  Heat them through.  If baked, the juice gives them a nice thick glaze.

Parslied Potatoes - yum!

Parslied Potatoes -

2 lbs potatoes washed (Peeled if desired)
Dried Parsley flakes
1 stick melted butter (real butter tastes best for this)

In small bowl put 2 TBSP dried parsley cover with warm water let set while boiling potatoes.
2 lbs small potatoes cut into bite size pieces (peeled if you wish).  Boil in salted water until tender (about ½ hour) drain.  
Drain parsley, mix with melted butter.
Place potatoes in serving bowl and top with butter - parsley just before serving.

Don't turn your nose up at these until you've tried them!

Harvard Beets

2 15 oz cans sliced Beets - drain but reserve juice.
½ tsp salt.
¼ cup cider vinegar
3 TBSP corn starch
½  Cup Sugar

In sauce pan place all ingredients except beets;  juice, salt, vinegar, corn starch and sugar.  Bring to a boil, whisking all the while.  Will thicken as it comes to a boil.  Put in Beets stir, cover and shut off heat.  Let stand for 5 minutes or so until the beets heat up.  Place in serving bowl.

Amazon has lots of good items - Feel free to shop around for all your cooking needs!

This will make anyone feel Irish at least for one night, here in the United States that is!

Of course there are a few secrets that I didn’t share (our future dinners depend on it!) but I did share what I could.  I hope you give this menu a whirl at least one time!  It is very good and filling too!

All of these recipes can be doubled to serve more!

If you can fit in a dessert, Banana Cream Pie sounds real good about now!


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    • Sweetsusieg profile image

      Sweetsusieg 6 years ago from Michigan

      Aww darned!! You would enjoy it so much!!

    • Spirit Whisperer profile image

      Xavier Nathan 6 years ago from Isle of Man

      Your recipes sound delicious but we can only get the canned stuff here so your hub leaves my mouth watering. Someday...

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      It is very good! I'm going to be making 250 lbs of corned beef for this Saturday... Big dinner we put on..

    • indyalice profile image

      indyalice 7 years ago from Indianapolis


      Just reading this article is making my mouth water, I will definitely try this recipe out!

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      Make sure you give this recipe a try, you'll surely love it even more!

    • crystolite profile image

      Emma 7 years ago from Houston TX


    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      @ steph - Thanks!! Yeah, good stuff for sure!!

      @ Loveslove - Actually it was on another Hub that I picked up that term... Sorry. I'm taking it Sarnies is in another area of the country? I love the different words that are used by the people all over this world!! It's a blast listening (or in this case reading)...

    • Loveslove profile image

      Loveslove 7 years ago from England

      Sounds ok..but I dont think I will be trying it ! Our corned beef in the tin that Merlin refers to and some call CAT FOOD !! is ok in sarnies with onion and tomatoe or alone with onion pickle or chutney .One of my favourite sarnie fillings .

    • stephhicks68 profile image

      Stephanie Hicks 7 years ago from Bend, Oregon

      Fork tender... OMG! Yum! I love corned beef, and what a timely, delicious hub for St. Patrick's Day! Rated up - best, Steph

    • LillyGrillzit profile image

      Lori J Latimer 7 years ago from The River Valley, Arkansas

      great! :0)

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      Oh yeah... my chocolate pie... can you see my face looking like Homer's with the drool?? Oh yeah.. these are quite yummy!! Can't wait! I'm having it Saturday!! LOL

    • LillyGrillzit profile image

      Lori J Latimer 7 years ago from The River Valley, Arkansas

      Sweetsusieg, Lovely Recipe! I am forwarding it all over the network. Timely, perfect. I rechecked your chocolate pie, just to make sure it was still there. Now, I am thinking of Corned Beef and Cabbage, and your fab sounding/looking chocolate pie. Whoot! Excellent.

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      Merlin - There is an article here on HubPages showing the insides of one of those cans... Looks like cat food... LOL Actually I'm thinking of trying it with potatoes and onions... just for giggles..

      @ drbj - Well, tonight is stuffed cabbage!! Better make it Saturday! Wear green!! Heck yeah, so I don't pinch you!! Green underwear don't count!!

    • drbj profile image

      drbj and sherry 7 years ago from south Florida

      Sounds delish, susie. I'm coming to dinner. Should I wear green?

    • Merlin Fraser profile image

      Merlin Fraser 7 years ago from Cotswold Hills

      If you buy a can Susie, pop it in the fridge for an hour or so, it makes it easier to get out of the can... Plus watch out for the edge of the can once open it's lethal...

      I use a regular can opener and open both ends and push it out.. much safer.

      You can eat it hot in various ways including hash or in batter as fritters but it is best served cold...

      Let us know if it's Blah !!!

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      Awww, Dave I'm so sorry! Maybe your brother could ship you one? I wonder if there is anyplace here in the US that would ship you one if you were to order it!! It's a thought! If you bought a whole brisket, you could cut it in half and freeze part of it....

      WillStarr - Put like that, it does sound good!!Yum, I may have to go get me a can just to try it!! LOL

    • WillStarr profile image

      WillStarr 7 years ago from Phoenix, Arizona

      Even canned corned beef can be a hit when properly prepared. When camping out, I like to fry diced potatos and onions together until nicely done and then simply stir in a can of crumbled corned beef. It's always a winner!

    • Dave Mathews profile image

      Dave Mathews 7 years ago from NORTH YORK,ONTARIO,CANADA

      sister susie; my mouth is watering over this, especially since here in Toronto I cannot find corned beef anymore.

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      Merlin right at this moment in time I am trying to find the proper spelling of 'blech'... in response to the canned cat food you are referring to...

      Hmm, scale it down.. Just buy the smallest one. With the leftovers make some yummy "Reuben sandwiches"... (Sliced corned beef, sauerkraut, swiss cheese (in that order) stick under the broiler until the cheese is melted) Use mustard or thousand island dressing to top it! YUM...

      Actually it only takes about 30 minutes of boiling to get it to the 170 degrees. Then pop it in the oven, covered in honey of course!

      Not a snob, just efficient for your own purposes!! LOL

    • Merlin Fraser profile image

      Merlin Fraser 7 years ago from Cotswold Hills

      This is very obviously a version of Corned Beef of which I was sadly previously unaware.

      To us on this side of the pond Corned Beef usually comes out of a oblong tin from Agentina with a devilish opening device that causes severe injury to the unwary.

      It's OK to eat and is not bad in sandwiches or the odd Salad but it is nothing to write home about.

      For those of us who served in the British Armed Forces Tinned Corned Beef is a staple since it has a very long storage life and doesn't require refrigeration until opened.

      Can you scale your receipe down to less feeding of the 5,000 so I can try this myself.

      Mind you I'm not in the habit of buying any meat that requires cooking for so many hours to make it edible...does that make me a snob ?

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      @ msresearch - just keep this recipe in mind when going out to get your corned beef!! No getting around it, it's good!

      @ Fay Paxton - This is one dinner that will fill you to the brim!!

      Hope you both get the chance to make this one time!!

    • profile image

      Fay Paxton 7 years ago

      Darnit Susie! Now I'm starving.

      voted up and very useful

    • msresearch profile image

      msresearch 7 years ago from The Space Coast of Florida

      So much better tasting (er, sounding) than the corned beef I had recently which was very traditional New England recipe. I agree YUM.

    • Sweetsusieg profile image

      Sweetsusieg 7 years ago from Michigan

      Oh this is certainly fork tender! The honey adds just a touch of something that most people notice but can't quit pin it down... A little distinction it gives, maybe that is the word I'm looking for.

      I promise, it is VERY good. This particular dinner has been served every year for more than 20 years and people keep coming back year after year!!

    • WillStarr profile image

      WillStarr 7 years ago from Phoenix, Arizona


      I like corned beef when it's so tender that it can be cut with a fork. Your method sounds great.