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One year, when St. Patrick's Day was coming near, I knew what would happen if I served plain cabbage again—the kids would all take one look and go "yuck"! So I decided to try this recipe. It's now become more or less a family tradition for us come every March 17. In fact, my husband (we're the parents of four and grandparents of five) likes it so much I fix it for him year-round. Friends enjoy it a great deal, too—it makes a great-looking platter!
This recipe is:
Contest Winning
Originally published as Dilly Corned Beef and Cabbage in Country Woman September/October 1994, p31
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Reviewed on Mar. 16, 2011 by Tammy:)
I found this recipe a few years ago and I just love it! If you looking to do something different for St. Patty's Day then this is it! It's a keeper!!!!
Reviewed on Mar. 14, 2011 by cee-jay
This briscuit along with Irish Soda Bread made a very good meal. I added 1/2 cup apple juice to the cooking liquid and added baby carrots along with the cabbage wedges to the cooking liquid. I have one question. Should I have placed the meat fat side up or down in the Dutch Oven? Thanks for your input.
Reviewed on Mar. 17, 2010 by MattD
Very tasty. The glaze is a great addition. I definitely won't be waiting until St. Patty's Day next year to make this.
Reviewed on Mar. 15, 2009 by luckyladyx
Sounds like a great idea, I've never thought of.
Reviewed on Dec. 07, 2008 by balmyseas
we too eat corned beef year round...I buy 5 or 6 of them at St. Patrick's time(cheaper then), they freeze wonderfully, put it frozen in the crock pot and cook on medium all day long and dinner is ready come evening and oh the smell all day!
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