Corned Beef and Cabbage

About two year ago, I remember making about 30 pounds of corned beef and cabbage for our kids and their friends for St. Patrick’s Day.  The crock pots lined the entire kitchen counter and the delicious smell of corned beef filled our house.

I had grand plans of making corned beef hash the next day with all the leftovers. But sadly, there was not a scrap of corned beef left by the end of the night. The kids ate every last bite.  I am still waiting for left overs so I can make that hash.

Corned beef and cabbage is honestly one of the easiest meals to make and this recipe is a winner. It is easy to scale it up or down to feed a crowd of two or twenty.

I included two methods in the recipe, a crock pot and the dutch oven method.  Both are very simple and the results are phenomenal. If you are gluten free as well as organic, please make sure that your corned beef is gluten free.

For more delicious organic recipes, please visit our recipe page.

Need help finding organic items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for organic products.

Print Recipe

Corned Beef and Cabbage

I prefer to use nitrate free corned beef; whatever you decide, make sure that the corned beef you choose is labeled gluten free. Like ham, corned beef may contain gluten. They usually put gluten free right on the front of the package. Depending on the size of the corned beef will determine how many people it will serve. It is recommended 3/4 to 1 pound per person before cooking, hopefully you will have some leftovers.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Prep Time

10 minutes

Cook Time

8 hours

Servings

servings MetricUS Imperial

Ingredients

• 8 lbs Organic corned beef
• 4 cups Organic beef stock
• 1 head Organic green cabbage (about 1 1/2 lbs.) cut into wedges
• 2 Organic yellow onion cut into small wedges
• 4 Organic carrots peeled and cut into 2 inch pieces

Course Main Dish Prep Time 10 minutes Cook Time 8 hours Servings servings MetricUS Imperial Ingredients 8 lbs Organic corned beef 4 cups Organic beef stock 1 head Organic green cabbage (about 1 1/2 lbs.) cut into wedges 2 Organic yellow onion cut into small wedges 4 Organic carrots peeled and cut into 2 inch pieces

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

Crockpot Method

1. Rinse corned beef brisket under cold water and pat dry
2. Place brisket in crockpot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
3. Set the crockpot to cook on the low setting for 8 hours.
4. After 7 hours, add the onions, carrots and cabbage wedges. Continue to cook for the remaining hour
5. Remove the brisket from crockpot and let rest in the center of the serving platter for 15 minutes
6. Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately

Dutch Oven Method

1. Rinse corned beef brisket under cold water and pat dry
2. Place brisket in dutch oven or large stock pot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
3. Bring the water to a rolling boil and then reduce to a simmer. Cook brisket at a simmer for 50 minutes per pound
4. For the last hour of cooking add the onions, carrots and cabbage. Continue to cook for the remaining hour
5. Remove the brisket from dutch oven and let rest in the center of the serving platter for 15 minutes
6. Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately

Recipe Notes

This Corn Beef and Cabbage recipe is organic, gluten free and dairy free.

Share this Recipe

Jessica MacDonald