Corned Beef and Cabbage

Serves: 6


04H 10MIN


  1. Remove fat from the beef and place it in a saucepan.
  2. Add 1 teaspoon of salt, pepper, bay leaf and contents of the spice packet. 
  3. Add enough cold water just to cover the beef.
  4. Add onion and garlic.
  5. Cover and bring to a boil; then turn down the heat to low and simmer for 2 1/2 hours or until beef is tender. 
  6. About 30 minutes before the end of cooking, add the remaining salt if needed, carrots and potatoes
  7. Cover, simmer 30 minutes.
  8. Remove from the saucepan, remove bay leaf and cover with aluminium foil; keep warm. 
  9. Skim fat from broth and add cabbage.
  10. Bring to boil; then reduce heat; simmer for about 15 minutes or until cabbage is tender.
  11. Serve with beef, potatoes and carrots. 


  • 3 lb (1,3kg) corned beef brisket (package)
  • 1 bay leaf 
  • 2 pounds medium red potatoes 
  • 4 carrots, peeled and cut into chunks
  • 1 head cabbage, cut into 6 wedges
  • 1 onion, chopped
  • 1 clove garlic, minced 
  • 2 teaspoons salt 
  • 1/2 tablespoon ground black pepper