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Best Corned Beef 'n' Cabbage Recipe
Best Corned Beef 'n' Cabbage Recipe photo by Taste of Home
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Best Corned Beef 'n' Cabbage Recipe

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4.5 16 13
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I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.—Ruth Warner, Wheat Ridge, Colorado
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 4-6 servings

Ingredients

  • 4 cups water
  • 1 corned beef brisket with spice packet (2 pounds)
  • 1 medium head cabbage, cut into 8 wedges
  • 2 large red potatoes, cut into 2-inch chunks
  • 1 can (14-1/2 ounces) chicken broth
  • 4 large carrots, cut into 2-inch chunks
  • 1 medium onion, cut into 2-inch pieces

Directions

  1. In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely. Turn regulator knob to pressure and select high pressure. Cook for 45 minutes.
  2. Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
  3. Release pressure according to manual instructions. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 4-6 servings.
Originally published as Corned Beef 'n' Cabbage in Shop Taste of Home 2009


Reviews for Best Corned Beef 'n' Cabbage

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
MomB96ofMany
Reviewed Mar. 18, 2016

"I don't have a pressure cooker, so I just left it in the slow cooker all day. I think I might have liked to cook the vegetables WITH the beef, rather than doing it separately. My husband, who grew up on these kinds of meals, says it tasted just like his mom's. High praise indeed!"

MY REVIEW
xenazoe
Reviewed Apr. 7, 2015

"I love have had trouble with corned beef in the past--not enough cooking time and too tough. However, this recipe was perfect! I have saved the recipe and will use it from now on--by far it was the tastiest corned beef I have made and very tender. Thanks for sharing!!"

MY REVIEW
bakerygirl
Reviewed Mar. 17, 2013

"My family loves corned beef and cabbage. I am not a fan, but I make it every year for them. This recipe is incredible! I actually cooked a 4 # corned beef with 6 cups of water in a pressure cooker (spice packets too) for 1 hour on high. I let it sit in the pot and cool for almost an hour before I served it with the sides. My family said that it was the best ever, and I have to say that I thought it was tasty also. I will make this every year going forward because of the ease and results."

MY REVIEW
AuntieA1955
Reviewed Mar. 6, 2013

"Not everyone has made the investment of a pressure cooker, they are lovely tho and try to buy one when you are able. In the mean time use your crock pot, most all cooks have one in their kitchen arsenal! Cook for 8hrs on low. Remove and keep warm with some of the tasty broth and pour the remaining into a pot to cook the gabbage and carrots. Floury white Colcannon potatoes on the side with some soda bread and yer set for a festive night. As my

Grandmother Rose Flannagan would say, "Jasus, Mary and Hoooly Saint Joooseph, make due with what ye have.""

MY REVIEW
dardar2002
Reviewed Mar. 4, 2013

"I made this for my 5 Sons, and they loved it. I used to make it for the family yrs. ago.And this is the first time i've made it in 20yrs. Loved this recipe!"

MY REVIEW
doranne
Reviewed Feb. 26, 2013

"I have used an electric pressure cooker for 45 years and I love it. This was a great recipe. You must try it!"

MY REVIEW
newfnstitches
Reviewed Feb. 26, 2013

"For those who think you need a pressure cooker, you don't. This has been a staple in our diet all of my life. You just have to boil the beef for a couple hours. We call it Jigg's dinner here and sometimes use slat pickled pork riblets instead"

MY REVIEW
Phil413
Reviewed Feb. 23, 2013

"I've been using my pressure cooker to make this recipe for many years. Delicious!"

MY REVIEW
randt
Reviewed Feb. 21, 2013

"I grew up on corned beef and cabbage and love it. Unfortunately my pressure cooker is at my summer home and I can't get to it until April - too late for St. Pats day. Maybe St. Pats day in July will work!!!!"

MY REVIEW
bobcatsteph3
Reviewed Jan. 13, 2013

"Perhaps in 2013 people could NOT give bad reviews when they haven't made the recipe? Pressure cookers are awesome, my electric Cuisinart amazes me every week with the delicious food I turn out, my slow cooker stays in the cabinet!

With regards to this recipe, a natural release between 10-15 minutes works great. I must disagree about cooking the vegetables separate. Either cook the brisket 6 minutes shorter then add the vegetables. Or, my preferred way since the meat usually takes a lot of space, cook the brisket all the way, remove it, cover with 1 cup broth, keep warm in a 200-degree oven. Then, make use of the delicious broth you've just made by adding the carrots, potatoes, and cabbage, and putting those in the pressure cooker for 6 minutes, use a quick release. Enjoy!"

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