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Corned Beef and Cabbage

Corned Beef and Cabbage

Copper Chef 9.5 inch Deep Square Pan 

Recipe Type: Beef

Servings: 6

Ingredients

  • 4 pound corned beef brisket
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground allspice
  • 1 teaspoon mustard seed
  • 2 Bay leaves
  • 12 ounce can beer
  • 2 clove garlic, minced
  • 6 Sprigs thyme
  • 1 pound carrots cut into large chunks
  • 1 pound baby potatoes, halved
  • 1 large cabbage, rinsed, quartered
  • 0 sliced rye bread, for serving
  • 0 mustard, for serving

Directions

  1. Place the corned beef into a Copper Chef 9.5 inch Deep Square Pan.
  2. Add the peppercorns, allspice, mustard seeds, bay leaves and beer.
  3. Add enough water to cover the meat.
  4. Bring to a boil, then cover and simmer for 2 hours.
  5. Add the potatoes, carrots, and thyme. 
  6. Add more water to cover the vegetables.
  7. Bring the liquid to a boil, cover and simmer an additional 15 minutes.
  8. Transfer the corned beef and vegetables to a serving platter and cover with aluminum foil.
  9. Add the cabbage to the liquid and cook until softened, about 10 minutes.
  10. Serve hot with rye bread and mustard.