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Corned Beef & Cabbage

St. Patrick’s Day is on this Thursday! My father, Max Mawhinney, LOVED to BE Irish and loved to eat Corned Beef and Cabbage. This is a great meal to make while you are at work. You throw it into the oven or slow cooker and come back later to a great dinner. Don’t forget to wear green, you wouldn’t want to get pinched!


Corned Beef & Cabbage


14 oz. chicken broth

12 oz. can beer (non-alcoholic is fine) OR another 14 oz. chicken broth

1 medium onion, cut into 8 chunks

3-4 pound corned beef brisket (uncooked), in brine, spice bag included

1 Tablespoon Black Peppercorns

1 teaspoon Thyme

2 Tablespoons Spicy Mustard

¼ cup Brown Sugar

1 lb. Red Potatoes, cut into quarters if large

1 lb. Baby Carrots

1 small head of Green Cabbage, cut into 8 wedges leave the core intake


In a 4-6 quart pot with a tight fitting lid, combine broth, beer, and onions, bring to a boil. Remove from heat. Rinse the corned beef brisket. Trim some of the fat from the meat. Spread mustard on the top side of corned beef, sprinkle brown sugar, pepper and the spices, and the additional spices from the spice bag onto the top of the corned beef. Place corned beef onto onions, spice side up. Cover the pot and place into oven, bake at 300 for 3½ hours. Place in the potatoes and cook for another 15 minutes, add the carrots and cabbage and cook for another 15 minutes. (Total cooking time is 4 hours.)


To serve, slice the beef across the grain into thin slices. Remove vegetables from the pot with slotted spoon and serve next to the beef. Serve cooking juices over the corned beef, if desired. Additional spicy mustard served with the beef is great. You don’t eat the core of the cabbage but it helps hold it together.

** This is also great in a slow cooker, cook on medium for 6 to 8 hours, put the potatoes and carrots and cabbage into a foil packet and place on top of the brisket at the beginning of the cooking time. That way the potatoes and carrots don’t get too soft.

** Gluten Free use a GF broth instead of the beer.


Jan Olpin

Dairy Keen – Home of the Train


Jan@DairyKeen.com


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