• 1 corned beef brisket
  • 1 head of cabbage
  • 5 potatoes, quartered
  • 1 lb. peeled carrots, quartered


Put brisket in large stew pot or dutch oven. There should be a spice packet enclosed, so add that, too. Cover with lots of water. Bring to a boil, then cover and lower heat. Boil gently for a couple of hours or til it starts to get tender. Add the potatoes and carrots. Boil, covered for about 30 minutes or til vegetables start to get tender. Add the cabbage. Cover and cook 20 minutes.

Serve with horseradish.

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Submitted 6/13/05.
Source: ?
Submitted By: C Mahoney
Corned Beef and Cabbage