Corned Beef-n-Cabbage Recipe

Corned Beef and Cabbage is so easy to make that I’m not going to bore you with a video of it. Since my video camera won’t let me pause and restart, that’s not even an option.

For my Corn Beef-n-Cabbage, the ingredients are simple. You can spruce yours up how you like.


Corned Beef – 1 package (feeds up to 6)

Red Potatoes – I use large ones and cut them up, but you can use the small ones.

Cabbage – 1 head


Mushrooms (optional)


You have to slow cook the corned beef to get it to turn out right. It can be done in a large turkey style roaster pot in the oven, but I prefer to boil mine in a large pot on the stove. I put mine on at noon today.

You should rinse the meat, place in pot, cover with water. Place in pot on high. Bring to a boil. Reduce heat to 2-3 or medium low. Allow to simmer 3 hours. Reduce Heat to low and let it sit for an hour.

The meat will be ready. 30 minutes before you’re ready to eat, add your potatoes, carrots, and sliced cabbage. Bring back to boil, then reduce heat and cover.

5-10 minutes before its ready, I add whole mushrooms to mine (optional).

When the potatoes are tender, its ready to serve. This is one of the easiest meals to make. It just takes some time to slow cook the beef if you want it tender.


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