Corned Beef and Cabbage

A boiled dinner...full of good nutrients.
Servings 6
Prep Time


  • 1 (3-4 pound) corned beef brisket
  • 6 black peppercorns
  • 3 whole cloves
  • 1 clove garlic
  • 1 bay leaf
  • 6 onions
  • 6 potatoes peeled, halved
  • 6 carrots
  • 1 head cabbage cut in 6 wedges


  1. Place meat in large Dutch oven or heavy pan; cover with water (1 1/2-2 quarts). Add peppercorns, cloves, garlic and bay leaf; bring to a boil. Reduce heat to simmer. Cover and simmer 2 1/2-3 hours. Add onions, potatoes and carrots, cover and simmer 20 minutes. Add cabbage, cover and simmer until vegetables are tender (about 20-25 minutes).
  2. To Serve: Remove vegetables with slotted spoon to large platter. Slice meat at a slight angle into 1/8 inch slices and serve on platter with vegetables.
  3. Tips: Cooking liquid may be frozen for soup stock...check for salt content. Use leftover corned beef in casseroles, salads and sandwiches.