Perfect Corned Beef and Cabbage


An Irish-American tradition ... a must for St. Patrick's Day festivities

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The perfect corned beef and cabbage

Perfect corned beef and cabbage - for your St. Patrick's day festivites


This is one of those great recipes to hand down through the generations.  This special recipe has been refined and tested over and over in Barry's own kitchen.  Now you can too, in your own kitchen, prepare the perfect corned beef and cabbage for St. Patrick's day cuisine.

And by the way celtic music in the background has a way of futher enhancing the festivites day and capturing one's imagination of the Emrald Isle.

If you're lucky enough to have leftovers, save the corned beef for mouth-watering Reuben sandwhiches.

Note:  Plan ahead for this relatively easy recipe.  The best results will be had with a two-day preparation.  The bulk of the preparation will be in advance, on the first day, leaving a simple final preparation on the festivities day.


Ingredients:  (serves 6)

1 corned beef brisket, 3 to 4 lbs, flat cut, with spice pack.  Do not remove the fat.

1 medium onion, sliced

1/2 tsp celery seed

1 tsp mustard powder

2 cloves of garlic, minced

1 bay leaf

1/2 teaspoon coarse ground pepper

4 tablespoons cider vinegar

3 tablespoons sugar

3 whole cloves

1 can chicken broth, 14-1/2 oz

1 head cabbage, sliced into six or more wedges

6 medium potatoes, quartered


Combine the meat with all ingredients except the cabbage and potatoes in a crockpot.  Cover and cook on low for 8 hours.

Let cool and remove the brisket from the crockpot.  Wrap it in foil and refrigerate overnight.  This will allow the brisket to become firm so that it can be sliced without falling apart.

Retain the juice by transfering it to a holding container and also refrigerate overnight.

On festivities day remove and dispose of the layer of solidfied fat from the suface of the cold container of juice.  Place the cold brisket on a cutting board and, with a sharp knife, gently cut across the grain into 1/4 inch slices. 

Next transfer all ingredients to a large pot for reheating, with the brisket slices on the bottom of the pot.  Bring to a light boil, then cover and simmer until the potatoes and cabbage are done.  Now it's ready to serve.




perfect corned beef and cabbage

Perfect corned beef and cabbage - for your St. Patricks day dinner or any occasion


This recipe may be copied and distributed freely for non-commercial use.

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