Corned Beef and Cabbage


As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!


  • 7 quarts hot water

  • 2 cups coarse pickling salt

  • ¼ cup dry mustard

  • 2 tablespoons pickling spice

  • 10 cloves garlic, plus 10 cloves, crushed

  • 1 teaspoon freshly ground pepper

  • 8 pounds beef brisket

  • 2 ribs celery, quartered crosswise

  • 2 onions, quartered

  • 5 large red potatoes, halved

  • 3 carrots, peeled and cut crosswise into thirds

  • 3 parsnips, peeled and cut crosswise into thirds

  • 3 turnips, peeled and quartered

  • 1 head cabbage, cut into 6 wedges


  1. In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.

  2. Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.

  3. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.

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