Corned Beef and Cabbage

Packaged Corned Beef Brisket

White or red potatoes, a little bigger than golf balls.

A head of green cabbage, cut into wedges.


Remove beef  from bag, rinse and pat dry. Reserve spice packet.

Rub meat with a mixture of

  1 T brown sugar

  ¼ t paprika

  ⅛ t allspice

  ⅛ t ginger 

  ¼ t coriander 

  ¼ t black pepper 

  ½  t dry mustard


Let sit at room temperature about an hour.


Bring to boil a bottle of porter or stout in a dutch oven.

Add contents of the spice pack.

Add the meat. Cover, turn down heat and simmer about two hours.  Check every half hour or so and add a little hot water as needed.


After 2 hours, add whole potatoes and cabbage wedges.  Add chunks of carrots also if you like.

Continue to simmer until the vegetables are tender -- another 45 - 60 minutes.

Remove to large platter.

Let rest, slice meat across the grain and serve with veg. and small bowls of creamed horseradish and grainy mustard.



10875 US Hwy 285, Conifer, Colorado 80433


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