Corned Beef and Cabbage Recipe (2024)

This is my new go-to recipe for New England Boiled Dinner! I made my own spice packet with peppercorns, coriander, allspice, mustard seeds, bay leaf. I added water in addition to wine to slightly cover the beef. So delicious!

Is total time 3 hours putting vegetables in at 1 1/2 hours or vegetables go in at 3 hours and total time 4 1/2 hours.?

My husband is obsessed with this recipe! I made it for St. Patrick’s day dinner and he loved it so much he has been requesting it ever since. Such an easy and flavorful recipe! The leftover corned beef makes great Reuben sandwiches. The carrots, potatoes, and cabbage didn’t reheat that well the next day. They were very soft from all the juices and long cook time so they were soggy as leftovers. When I make this again, I will only add the amount of veggies we can eat in one sitting.

This works. Cheap beef brisket was used by Irish immigrants when they came to America. The Irish where so poor, that in their home country they ate pork, since beef was too expensive. My grandmother was Irish from Cork. Forget the glaze, too complicated for a peasant dish and even the wine, water would probably been more in keeping with tradition. I removed the brisket in the last leg, and cooked the veg in the broth on their own.Just a suggestion.Don't forget the Guinness if so inclined

Followed the recipe to the letter. At the two-hour mark, I smelled burning and dashed to the kitchen. The wine had completely evaporated and the bottom of my heavy Dutch oven was scorched. In the past, I always covered corned beef with water and cooked it on the stove instead of in the oven. Will stick to that method from now on!

I’ve been cooking corned beef and cabbage every Saint Patrick’s Day for nearly half a century. This was by far the best I ever cooked. I do suggest adding some water to the braising wine. Also, next time I will add some turnips.

Made this with "uncured" corned beef from my local food co-op. Because we weren't a large party, I used only a pound of meat, but six carrots, six potatoes, one tiny cabbage cut in sixths, and two rutabagas, each cut into sixths. Also omitted the honey at the grilling stage. It was absolutely splendid, and we had great leftovers besides.

Followed directions exactly and when I removed the corned beef from the oven to add the veggies all the liquid(wine) had evaporated. Not sure if they expect the fat to create more liquid but that didn’t happen. Needed to add water to cover the brisket and the vegetables to finish cooking the last 90 minutes.

This dish was taken to the next level when I began ROASTING the potatoes, carrots (and parsnips & onion wedges) in the oven instead of boiling them. Toss with your choice of oil and salt & pepper first. Thyme is a nice touch, too. Fantastic! No longer just plain ol' "boiled food" for poor folks! Also, be sure to only simmer the cabbage until just tender-crisp.

Same here at the three hour point smelled smoke and all the liquid had already cooked away

Really, REALLY, rinse the corned beef! I added water with the white wine to come almost to the top of the meat. Cooked potatoes separately and mashed them. I had no cabbage, so the only thing that cooked in the water/wine was the meat, which was very tender!Overall good results...a little salty, but I will do a better job rinsing the corned beef next time.

So many people are commenting on their liquid boiling off. I think it's your pot. I use a heavy Le Creuset pot with lid, and I've always had lots of liquid left over after cooking for 3+ hours.

You REALLY have to wash the meat before putting it in the pot. I rinsed it well but it still tasted a bit salty in the end. Next time I will consider soaking the brisket in cold water to decrease the salt. I could take or leave the honey mustard at the end. Guests liked it but I am on the fence. It didn’t add much in my opinion. Overall a nice alternative to the usual boil.

Rob, never a good idea to use the oven. Simmer it on top of the stove where you can keep an eye on it. That's the way it's always done.

Oven 350f.Braise: 1 bottle of ricks Sangiovese Rosato h20 to bring to almost cover brisket.Added carrots at 2.5 hrs. Cooked 3 hrs total.Made colcannon separately, of cabbage and potatoes.No glaze ; did not broil.Used prepared horseradish mixed with creme fresh for serving,Perfection.

I followed the recipe exactly. Similar to another comment, I smelled burning at the 2 hour mark and discovered all the wine had evaporated and the bottom was burnt. I pulled it out and transferred to another pan and added more liquid to complete cooking the vegetables.

I too had an issue with very little liquid left at 3 hours and a scorched inside to my Dutch Oven. Don't think it had anything to do with my lid. I too then filled up the pot with water to baste and to semi-cover the meat and for a broth in which to put the carrots and potatoes for the final 90 minutes. Next time I will follow the idea to cover the meat with water and wine from the start.

Try adding a piece of foil between the lid and the pot. It will help keep the liquid from escaping the pot during the long cook

4 1/2 hrs. total time left 3 lbs. of meat dry. Next, I will cut time by one hour.

I am an experienced good cook. Made this recipe, and followed it to the letter. So salty it was inedible and had to be thrown out. Tossing this recipe

Great corned beef recipe, especially the suggestion to braise in a semi-dry white wine, but the direction in step 3 to cook the vegetables for "1 to 1½ hours" was way too long. Mine were done after 30 minutes. If I had kept them on for an hour or longer, they would have been mush.

thought this was very good and could not have been easier. You literally throw everything in a pot and walk away and there’s very little chopping and prep work. I used and uncured corned beef that was about 2.5lbs so I reduced the cooking time to 2.5 hours for the brisket the added the veg for an additional 1.5 hours and it was perfect. The mustard topping was a nice touch and I soaked my brisket for 20 minute and rinsed well. It was still fairly salty but I guess that’s the nature of the beast

This was the tastiest and tenderest corned beef dinner I’ve made. However, I followed the recommendation of others and added equal amounts of wine and water plus a little extra coriander and mustard seed. Used Le Creuset Dutch oven and put foil and lid on. I’ll never boil corned beef again.

I made this for 35 people for a St. Patties Day dinner at our church and jt was phenomenal. I had 4 briskets going with about a half a bottle of Riesling with each and it came out so tender - multiple people thought it was the best corned beef they ever had. Highly recommended!

Sorry to beat the same drum, but at 2/12 hours, the wine and cup of water I'd added had evaporated (fortunately I smelled the charred remains). Much more liquid need to be added before the 3 hour cooking.

I was cooking for a crowd so I used a 5 lb flat and a 5 lb point. The point was delicious, the flat was super dried out.

Decent, I liked the honey mustard glaze. but the carrots and potatoes are a bit salty from the broth even after rising the beef before baking.

Terrific recipe. I made this last night, and after reading comments from others I added 2 cups of water. I'm glad I did, after 3 hours I needed to add 2 more cups. Came out great!

I hated this food. It was way too salty, and I did thoroughly wash the corned beef ahead of time. Perhaps some beef is saltier than others. Perhaps it would have been good if I had watched everything more carefully, instead of relying on the rough times given. 60-90 minutes on veggies made mush out them and the house reeked of cabbage. UGH!Never again.

This was a great recipe which I made on this St Patrick's Day - I followed others' advice and added some extra water to the wine (which I like anyway). The cooking time with the vegetables after 3 hours was also right on. I had a 3.5lb flat cut and it took about 4-1/2 hours total. The meat came out nice and tender. I wish I'd listened to everyone saying to soak the corned beef first. I thought I gave it a good rinse, but it was salty. However, my partner, whocould eat a salt lick- enjoyed it