Corned Beef and Cabbage

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.?

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.