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Easy Corned Beef & Cabbage Recipe

Updated on October 12, 2013

Basic Ingredients

St. Patrick's Day has always been a great day for family and friends. My favorite recipe to make for St. Patrick's is Corned Beef and Cabbage. In the week leading to St. Patrick's day, corned beef and cabbage are usually sold at a discount.

Selecting the right cut

As a general rule of thumb, a flat cut is going to be leaner than a point cut. However, what we are after here is taste. I prefer the taste of the point cut corned beef. Most corned beef comes from the brisket, a breast-cut near the fore-shank. To make a cut like brisket tender and tasty, we must borrow a technique from barbecue, low and slow. Corned beef can be boiled, baked or slow cooked. This particular recipe is for boiled.


Corned Beef & Cabbage

.1. Start with a good cut of meat. Trim off excess fat, be careful to leave a fair amount of fat to add flavor.

2. Add corned beef to cold water, approximately 4 quarts. Bring to a boil. Reduce heat to simmer and simmer for 90 minutes per pound.

3. During the last half hour of cooking cut cabbage. Fully submerge cabbage and cook for 30 minutes. It is very important not to add cabbage too early. Cabbage can get very mushy, if you want it to be soft and chewy reduce time to last 20 minutes.

4. Presentation is key. Preparing a great meal takes time and effort. Showcase that effort by using a decorative plate or platter. Arrange the meat evenly on the plate, using the center as your focal point.


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    • How to - Answers profile image

      L M Reid 2 years ago from Ireland

      Yes Corn Beef and Cabbage is one of my favourites too. I love how the meat just melts in the mouth. The cabbage has a completely different to taste to it when cooked with the corn beef - lovely

      Voted up and shared

    • rtburroughs2 profile image

      Robert Burroughs 5 years ago

      Lilleyth, I love Guy,I watch Triple D all the time. I might have seen that episode. My favorite Chefs are Wolfgang Puck,Emeril, Mario Batali, Robert Irvine,and Guy Fieri.

    • Lilleyth profile image

      Suzanne Sheffield 5 years ago from Mid-Atlantic

      Did you know the Irish only started using corned beef after they moved to America where their Jewish neighbors used corned beef. Do you ever watch Diners, Drive-ins and Dives? They featured a corned beef recipe where it was soaked in a brine for 7 days and melted like butter in their mouth. I love grilled Reubens and corned beef and cabbage.

    • profile image

      Mary 5 years ago

      I enjoy St. Patrick's day and cooking corned beef. I like it so much I went and bought a second one. I cook mine for 4 hours and add potatoes and cabbage last hour. Then turn off heat and let meat sit in broth for another hour. It makes it very tender.

    • rtburroughs2 profile image

      Robert Burroughs 5 years ago

      What's important is cooking it slow, if it is cooked to fast it will get tough. I think I will get another one soon and use chicken stock and carrots.

    • rjsadowski profile image

      rjsadowski 5 years ago

      Good hub. I prefer to cook my corned beef in low salt chicken stock and I also add carrots, onions, potatoes and all spice but your way is good too.