Sunday's Corned Beef Recipe

3.5 7 8
Sunday's Corned Beef Recipe
Sunday's Corned Beef Recipe photo by Taste of Home
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Sunday's Corned Beef Recipe

Read Reviews
3.5 7 8
Publisher Photo
Here’s an old Irish recipe I’ve been making for decades—and not just on St. Patrick’s Day—because it’s so fast and easy to prepare! —Pam Allen, Lebanon, Pennsylvania
Recommended: Grandma's Best Suppers
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours

Ingredients

  • 2 corned beef briskets with spice packets (3 pounds each)
  • 1 medium head cabbage, cut into 8 wedges
  • 1 bottle (2 liters) ginger ale
  • 1/4 cup mixed pickling spices
  • 8 medium potatoes, peeled and quartered

Directions

Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.
Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables. Yield: 16 servings.
Originally published as Sunday's Corned Beef in Simple & Delicious February/March 2013, p16

  • 2 corned beef briskets with spice packets (3 pounds each)
  • 1 medium head cabbage, cut into 8 wedges
  • 1 bottle (2 liters) ginger ale
  • 1/4 cup mixed pickling spices
  • 8 medium potatoes, peeled and quartered
  1. Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
  2. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.
  3. Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables. Yield: 16 servings.
Originally published as Sunday's Corned Beef in Simple & Delicious February/March 2013, p16

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Reviews forSunday's Corned Beef

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angieact1 User ID: 1990802 226041
Reviewed May. 7, 2015

"Made this for St Patrick's Day, it was easy to make and tasted great!"

MY REVIEW
shieldsll User ID: 8264021 222941
Reviewed Mar. 16, 2015

"I'm more traditional...I cook beef,then add potatoes,carrots,celery,and cabbage. after meat is done,I cook veggies and glaze beef w/mustard and brown sugar and pop in oven to glaze for a few minutes. Delicious!!"

MY REVIEW
ninadavis User ID: 7723220 222915
Reviewed Mar. 16, 2015

"Was excellent. Made recipe exactly."

MY REVIEW
Choc. lover User ID: 2183531 222892
Reviewed Mar. 16, 2015

"kittysd, the spice packets are included in the package of corned beef."

MY REVIEW
kittysd User ID: 7463732 222822
Reviewed Mar. 15, 2015

"Why does it say to buy corn beef with spice packets, then tell you to disguard them??? Do they use a different cut of meat when packaged with spices? Are the spices that different from pickling spices?"

MY REVIEW
TeriOnTheSandbar User ID: 7362565 222817
Reviewed Mar. 15, 2015

"sounds wonderful, especially cooking in gingerale, but about those spice packets---why discard them? Aren't they filled with the same pickling spices?"

MY REVIEW
Helga-Mom User ID: 7655031 222796
Reviewed Mar. 15, 2015

"Yummmm"

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