The recipe I use to produce my renowned, delectable cookies—which each include a different cookie—works for me. Special feature: Cinnamon gives your typical chocolate chip cookie a puzzling yet delectable twist.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 4 ½ pounds corned beef brisket
- 5 black peppercorns
- ½ teaspoon garlic powder
- 1 onion, peeled and left whole
- 2 bay leaves
- 1 pinch salt
- 1 small head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons butter
Instructions
- Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. 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.
- Add 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 fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.
- Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer 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.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 1348 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big hit with my husband. I cooked it in the slow cooker for 8 hours and instead of adding water I substituted a lager, which was a suggestion in another review. I paired it with an Irish soda bread. Delicious!
Very yummy I omitted butter and added a horseradish sauce on top with extra onion and half a head of cabbage my
This was amazing! I followed the recipe except I had to use dried parsley because I didn’t have fresh, but still soooo good!!
I made this exactly like the directions. It turned out delicious. We’ll definitely make it again.
This recipe was a hit! I did this brisket and also a boiled eye of round corn beef and everyone preferred the brisket. This will be my go too in the future. So easy, no mess and a flavor that will not disappoint.
Absolutely foolproof and delicious! I substituted a bottle of beer for some of the water, took my 4-pound plus corned beef out of the pot after simmering for two hours, and cooked the veggies in the pot for about 30 minutes. We did not need the soda bread; being that I have Type II diabetes, I did not miss the bread 🙂
I made this for my family tonight. I am not a big fan of corned beef, but my family said it was the best meal I’ve ever cooked.
Will definitely make this again.
Made no changes and it came out perfect
very good recipe
This was very tasty!
Made broth changes based on other reviews but don’t know how this recipe could miss regardless! Thanks!
I follow everything and it is always amazing!
It was excellent. It was the first time I ever made Corned Beef and Cabbage and I will definitely use this recipe again! No changes here, done exactly to the recipe!
Excellent! Very tender, very flavorful. I did tweak the recipe a tad. I rinsed the brisket well. I used the spice packet, plus what the recipe called for. I also used a can of beef broth along with water. I cooked it a little over three hours. The potatoes and veggies were very tasty as well. The butter and parsley at the end of the cooking time put this recipe over the top. Everyone at the table loved it! I’m keeping this recipe for next year.
Great recipe! So easy that I will never eat out for Saint Patrick’s Day again.
Best one! Veggies not over cooked
Amazing … just as it is. DO NOT change a thing!
I used beer instead of water. I also added a beef bouillon cube. This turned out sooo tender. It also made some of the best corned beef hash the next day.
This was really delicious!
We are an Irish family through and through, and we have boiled dinners quite often. Corned Beef and Cabbage is a staple on St. Patrick’s day. Since we love it so much we had this at my mom’s house last weekend. This weekend was my turn to cook and the family wanted to have it again! I’d never made it before, but this recipe was fantastic. Very easy and flavorful. The only thing I noticed was that the water kept boiling down below the meat, so I had to add some every 45 minutes or so. Thank you for making me look like a great cook, even compared to my mom’s delicious meal. 🙂