Corned Beef & Cabbage
  • 2 to 2 1/2 pound Corned Beef Brisket 
  • 1 T coarse black pepper 
  • 1 t allspice 
  • 2 bay leaves 
  • 2 t kosher salt 
  • 1/2 pound diced carrots 
  • 1/2 pound diced onions 
  • 1 pound potatoes, peeled and chopped, about 3 
  • 1/4 pound diced celery, approx 2 stalks 
  • 1 sm cabbage, chopped, approx 2 pounds
  1. Prepare Corned Beef through the brining stage, but do not cook
  2. Place the corned beef, pepper, allspice, bay leaves, and salt into a lg 8 quart pot with 3 quarts of water
  3. Cover and set over high heat
  4. bring to a boil, decrease heat to low and cook at low simmer for 2 1/2 hours
  5. Add the carrots, onions, potatoes, and celery
  6. return to simmer and cook uncovered for 15 minutes
  7. add the cabbage and cook for an additional 15 to 20 minutes or until the potatoes and cabbage are fork tender
  8. remove the bay leaves and serve