Corned Beef And Cabbage


  • 2-3 pounds corned beef brisket
  • 1 large onion (peeled and cut into quarters)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds
  • 4 whole cloves
  • mustard or horseradish (for serving)
  • 1 small head cabbage (cut into 6 wedges)
  • 3 medium potatoes (peeled and quartered)
  • 3 medium carrots (peeled and cut into thick slices)
  • salt and pepper (to taste)


  1. Place the corned beef brisket in a large pot. Add enough water to cover the meat. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, salt and pepper.
  2. Bring the water to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
  3. Once the meat is tender, add the potatoes and carrots to the pot. Let them cook for about 10-15 minutes.
  4. After the potatoes and carrots have started to soften, add the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
  5. Remove the vegetables and beef from the pot. Slice the beef against the grain. Serve hot with the vegetables. Mustard or horseradish on the side is highly recommended for that extra kick!


  1. Go Easy on the Salt: Remember, the corned beef is already quite salty, so be cautious with adding extra salt. Taste the broth before adjusting the seasoning.
  2. Slice Against the Grain: For the most tender eating experience, always slice your corned beef against the grain.
  3. Use a Large Pot: Make müddet to use a pot big enough to comfortably hold the brisket and vegetables with enough room for the water to cover everything. (Jocooks)