Corned beef with cabbage, potatoes and carrots

Submitted by:
Original recipe was from All Recipes ( But I went along and added my own things too

Preparation time: 10
Cooking time: 2-3 hours

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: n 


Original recipe called for:

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces (I just threw in two handfuls of baby carrots)
1 large head cabbage, cut into small wedges (I did only a half a head of cabbage)

What I added:
About eight dashes of Worcestershire sauce
1 cube beef bullion
2 whole bay leaves
2 minced garlic cloves
Half a bottle of Guinness beer
2 tbs butter

3 tbs mustard
1/3 cup brown sugar


Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

What I did:
I did this and added the Worcestershire sauce, beef bullion, bay leaves, minced garlic cloves and Guinness. The beef itself weighed 2.75 pounds. I boiled all the above for one and a half hours

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

What I did:
I cut the red potatoes into fours. When the beef was 1.5 hours into boiling, I added the potatoes and two handfuls of baby carrots. I boiled that for 15 minutes. At this point I preheated the oven to 350. Then I added the cabbage and boiled for an additional 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

What I did:
I removed the meat and put it in a rectangle glass container and drained the juices into the glass container with the meat leaving the vegetables in the pot. I added two table spoons butter to the veggies and set them aside.

I mixed the mustard and brown sugar to make a glaze. Poured that over the meat and baked for 30 minutes.

Then we bammed it :)


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