Corned Beef and Cabbage with Potatoes


Corned Beef and Cabbage with Potatoes

8 people
557 calories
Average rating:



Corned Beef Brisket-flat cut 3 1/2 to 4 pounds

Spices for Corned Beef:

1/2 teaspoon-black and white peppercorns

1/2 teaspoon-coriander seeds

1 teaspoon mustard seeds

2 large bay leaves

4 whole cloves

12 ounces of beer (A hearty lager works well)

1 cup of water

1 carrot (Cut into 4 pieces)

8-10 small golden potatoes, whole (2-3” diameter), room temperature

1 green cabbage, small, room temperature (Washed and cut into 8 wedges with the core




Place the Corned beef, fat side up, onto the bottom of the 360-Six Quart Stockpot. Add

the peppercorns, coriander, mustard seeds and bay leaf or just use the spices from the

package of corned beef. Add the carrot and cloves.

Pour 12 ounces of beer and one cup of water over the beef.

Cover the stockpot and place it over medium heat. Cook until steam just begins to

escape from under the lid, 6- 8 minutes. Spin the lid to engage the Vapor Seal.

Immediately reduce the heat to low. Allow the beef to cook for 90 minutes.

At the ninety-minute mark, add your potatoes first, then the eight cabbage segments to

the pot. Cover the pot and increase the heat to medium. Be sure the lid is seated and

can spin freely. Cook until steam just begins to escape from under the lid. Spin the lid

to engage the Vapor Seal. Reduce the heat to low. Cook everything for another 40-45


When cooking is finished, the cabbage should be tender with a bit of a bite. The potatoes

should be fork-tender. Discard the carrot and cooking liquid.

Transfer the vegetables to a bowl and the beef to a platter. Cover the meat with

aluminum foil to keep it warm. To Serve: Mash the potatoes slightly with some butter

salt and pepper, chop the cabbage and thinly slice the beef.

Hint: Insert the cloves into one of the pieces of carrot. You don’t have to fish for them


Hint: For presentation, score the fat in a crisscross pattern after the corned beef has rested

for ten minutes.