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Corn Beef and Cabbage


  • 4 quarts hot water
  • 2 cups coarse salt
  • 1/4 cup sugar
  • 2 tablespoons mixed whole spice
  • 5 pound piece of beef, brisket or tongue
  • 3 cloves garlic
  • 3 small parsnips
  • 6 large carrots
  • 3 large yellow turnips
  • 8 small onions
  • 6 medium potatoes
  • 1 head of cabbage

Brining the Beef:
Combine the hot water, coarse salt sugar and whole spice. When the water has cooled, pour over the beef in a large enamelled pot or stone jar. Add the garlic. Weight the meat down to keep it submerged and cover the jar. Cure in the refrigerator for 3 weeks, turning the meat every 5 days.

Cooking Corned Beef:
To cook, wash beef under running water to remove the surface brine. Cover with boiling water and simmer for 4 hours until a fork can penetrate to the center. Remove the meat to a plate, but do not discard the boiling water. Use it to boil the vegetables.

Peel and quarter the parsnips, carrots and turnips and simmer in the stock for 30 minutes. Skin and add the onions. Peel, quarter and simmer the potatoes in the stock for 15 minutes longer. Cut the cabbage into small wedges and simmer for 10 - 15 minutes. Reheat the meat in the stock.

Serve the cut corned beef on a platter, surrounded by the vegetables.