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Simple, homey, and hearty: The traditional Saint Patrick's Day meal is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the familiar flavors but skips the lengthy brining process.

Source: Martha Stewart Living, March 2011
Total Time Prep Servings

Ingredients

For the Spice Paste

For the Brisket

Directions

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Reviews

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How would you rate this recipe?
61
  • evansgrammy
    18 MAR, 2013
    The flavor was excellent, but will either use less salt the next time, or brine the beef first, rinse and then marinate with the spice rub. The beets were inedible because of the salt, as was the liquid which I did serve with the meal, but ended up not using after tasting it. Even the beef was a tad too salty for me, although others at the table didn't think so. I will definitely make this again with the above adjustments.
    Reply
  • OneHappyCook11
    11 OCT, 2011
    Absolutely delicious! I love corned beef but not the sodium. This is perfect. Beef broth works too if you don't want the beer. Everyone enjoyed this, even the non beet eaters. Another amazing recipe from LSQ.
    Reply

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