Corned Beef and Cabbage

Written by Chronicle Staff. Posted in Featured

Published on March 11, 2020 with No Comments

Corned Beef and Cabbage

Servings: 8

Prep Time: 20 minutes

Total Time: 3 1/2 hours


  •  4 1/2 pounds corned beef brisket
  • 5 black peppercorns
  • 1/2 teaspoon garlic powder
  • 1 onion, peeled and left whole
  • 2 bay leaves
  • 1 pinch salt
  • 1 head cabbage, cored and cut into wedges
  • 6 large potatoes, quartered
  • 4 large carrots, peeled and sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter


  • In a 6-quart Dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
  • Fill pan with water to cover everything plus one inch.
  • Bring to a boil and cook for 20 minutes.
  • Skim off any residue that floats to the top.
  • Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
  • Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
  • Simmer for an additional 15 minutes or until the potatoes are tender.
  • Skim off any oil that comes to the surface.
  • Stir in the butter and parsley.
  • Remove the pot from the heat.
  • Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
  • Also, remove vegetables to a bowl and keep warm.
  • Slice meat on the diagonal against the grain.
  • Serve meat on a platter and spoon juices over meat and vegetables.

Irish Stew 

Prep: 20 min. Cook: 1-3/4 hours

Yield: 6 Servings


  • 1-1/2 pounds lamb stew meat
  • 2 teaspoons olive oil
  • 4 cups water
  • 2 cups sliced peeled potatoes
  • 1 medium onion, sliced
  • 1/2 cup sliced carrot
  • 1/2 cup cubed turnip
  • 1 teaspoon salt
  • 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon browning sauce, optional
  • 3 tablespoons minced fresh parsley


1. In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.

2. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.

3. In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.



Reuben Sandwich

Servings: 2

  • 2  tablespoons butter, softened
  • 4  slices rye and pumpernickel swirl bread
  • 4   slices swiss cheese
  • 6   ounces corned beef
  • 2   tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
  • 4   tablespoons sauerkraut
  1. Heat nonstick skillet over medium heat.
  2. Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
  3. Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
  4. Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
  5. Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.



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