Corned Beef and Cabbage

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  • 2 pounds corned beef brisket
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1 cloves garlic, crushed
  • 1 celery heart with leaves, chopped
  • 1/2 onion sliced
  • 2 bay leaves
  • 2 dried red chilies (optional)
  • 1 large onion, cut into 6 wedges
  • 1 large rutabaga, cut into 6 wedges
  • 1 pound fingerling potatoes, or any waxy potato cut into 2” chunks
  • 1 pound cabbage, cut into 4 wedges


  1. Remove the brisket from the brine in which it is packed and rinse it off. This is to get rid of excess salt.
  2. Put it in a large pot and add enough water to cover by 2 inches.
  3. Add the spices, celery, sliced onion, bay, and chilies and bring to boil over high heat, covered.
  4. Reduce heat to a simmer and cook 1 hour, covered.
  5. Add the onion, rutabaga, and potato and simmer another 30 minutes, partially uncovered.
  6. Add the cabbage and simmer 10 minutes.
  7. Remove the brisket and let cool a few minutes before slicing and serving with the vegetables, broth, and some kind of breadstuff for soaking up all the brothy goodness.

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