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Corned Beef and Cabbage Recipe

ALR Newsletter

ALR Newsletter


3 to 4 pounds corned-beef brisket

2 onions, sliced

2 cloves garlic, minced

6 whole cloves

2 bay leaves

6 small to medium potatoes, pared

6 small carrots, pared

6 cabbage wedges (1 medium head)


Barely cover corned beef with hot water. Add onions, seasonings. Cover and simmer about 1 hour per pound of meat, or until tender. Remove meat from liquid. add potatoes, carrots. Cover and bring to a boil, cooking 10 minutes. Add cabbage and cook 20 minutes more

Optional: (To glaze cooked meat, top with mustard, brown sugar and ground cloves.) Bake at 350⁰ for 15 to 20 minutes. Makes 6 servings.