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Sunday’s Corned Beef

Here’s an old Irish recipe I’ve been making for decades—and not just on St. Patrick’s Day—because it’s so fast and easy to prepare! —Pam Allen, Lebanon, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 2-1/2 hours
  • Makes
    16 servings

Ingredients

  • 2 corned beef briskets with spice packets (3 pounds each)
  • 1 medium head cabbage, cut into 8 wedges
  • 1 bottle (2 liters) ginger ale
  • 1/4 cup mixed pickling spices
  • 8 medium potatoes, peeled and quartered

Directions

  • Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
  • Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.
  • Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.
Nutrition Facts
1 serving: 419 calories, 23g fat (8g saturated fat), 117mg cholesterol, 1371mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 24g protein.

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