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!



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (5)

29 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 1
Rating: 5 stars
New England is a long time running family favorite, This is the same recipe I have enjoyed since childhood, I cook mine in a pressure cooker, Cutting the cooking time to 45 minutes,
Rating: Unrated
Would be helpful to know how many this serves (or a guide indicating approximately how many pounds of beef should be purchased per person).
Rating: Unrated
The corned beef staple, as it was back in the day in Cork, Ireland also included leeks. It adds that certain something to a delicious dish.
Rating: Unrated
As luck has it, there is an image of a leprehaun in your recipe photo. Richard Doucet: Milliner/Deigner, Montreal
Rating: Unrated
For O'Farrel style 1.eliminate celary,pickling spice,garlic,mustard,parsnips and turnups. 2. biol half again or twice as much cabbage and carrots until soft first, after tender, take vegies out and boil brisket in the water with onions, when brisket is tender add potatoes(turnups if you must), when potatoes are tender add back cabbage and carrots to heat up. Makes a gravey with the liquid as is. Add salt and pepper as you like when done.