Start A Petition
Group Discussions
Friday Night Recipe Dump: Corned Beef and Cabbage
5 years ago

Kevin's Best Corned Beef. Photo by threeovens
5 years ago
1 3/4 lbs onions, spiced or unspiced (spiced: push whole cloves into the onions)
2 1/2 lbs carrots
6 lbs corned beef brisket
1 cup malt vinegar
6 ounces stout beer (such as Guinness)
1 tablespoon mustard seeds
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lbs cabbage, rinsed
2 1/2 lbs small red potatoes
6 large carrots cut (large pieces)
1 package of parsnips (cut into large pieces)
2 large heads of cabbage (cut into large sections)
1/2 cup coarse grain mustard
1/2 cup Dijon mustard


It will take about 4 hours to prepare this traditional Saint Patrick's Day Corned Beef and Cabbage dinner.
In a very large heavy pot place your corned beef brisket into the pot, add the spices and fill the pot with water to cover the corned beef.   Cook this on top of the stove on a medium takes about three to four hours to get this corned beef tender.    Be patient.
5 years ago

Remove the corned beef to a large plate and cover with foil to keep warm and now add to the boiling broth your carrots, onions cut in quarters ( I would use six onions), parsnips and cook until almost tender.   Next add your cabbage quarters (buy two cabbage heads you won't regret it) and cook in the broth on a slow heat.   Salt and pepper these vegetables.  

Corned beef needs to be sliced against the grain.   If you don't believe me try slicing with the grain and taste it and then try slicing in the other direction or against the grain and taste will melt in your mouth.  

Slice the corned beef and add the vegetables to the plate steaming hot.   Serve this yummy boiled dinner with a spicy mustard or the recipe above adding horseradish to kick it up a notch.

The leftovers for the next day are the true measure of your efforts as they will taste even better.   If you don't have the new red potatoes, add any potatoes you like.   It works.

Happy Saint Patrick's Day my dear Political Derby members and remember this....this meal is important to good health, good luck (luck of the Irish) and will fill your home with the most delightful aromas you can imagine.

Bread?   I make homemade cornbread to go with this meal.   


5 years ago

Diane, this is one of my favorite dishes; it is the Irish ancestry.  Great-Grandpa would drizzle a little cider vinegar over his cabbage and corned beef; it is not bad.  I do like the idea of the mustard with horseradish.  I assume you just mix the two mustards together and add enough horseradish to taste, is this correct?

Great-Grandma would make him Irish Soda Bread, but I do love cornbread especially from scratch.

Irish Soda Bread


4 cups all-purpose flour, plus more for dusting

3 tablespoons granulated sugar

2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons kosher salt

1 1/2 cups buttermilk

1/2 stick (1/4 cup) unsalted butter, melted

1/2 cup currants




Preheat the oven to 400 degrees F.


Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.


Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).


Place the shaped dough into a cast-iron skillet or sheet tray. Cut an "x" into the top of the round loaf, using a knife.


Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

5 years ago

Thanks for posting the soda bread recipe....that's a winner, Linda!

5 years ago

I've seen Irish Soda Bread with the addition of caraway.   I prefer it without the caraway & prefer plain or with currants like your recipe, Linda.


Great sounding version of Corn Beef & Cabbage, Diane.  I'll eat the corned beef, onions & carrots.  Except for cabbage rolls or slaw, I steer clear of plain boiled cabbage...parsnips, too.  They won't go to waste because husband loves them.

5 years ago

 Colcannon (photo)

Irish mashed potatoes mixed with greens and scallions and lots of butter and cream.

For a variation, can add chives, leeks, or bacon too.  

                            Prep time: 10 minutes

                            Cook time: 25 minutes

                            4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks


                            3 lightly packed cups of finely chopped kale, savoy cabbage, chard, or other leafy green

5 years ago

3 green onions (including the green onion greens), minced (about 1/2 cup) (opt. substitute-leeks)

 1 cup milk or cream


1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Return the pot to the stove. Melt the butter in the pot and once it's hot, add the greens. (opt. 5 oz bacon, sliced, then finely chopped & added to butter & greens as they cook) Cook the greens for ~5 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

Yield: Serves 4 as a side dish.

5 years ago

Sandy, checked my recipe from Great-Grandma and in hers they used 2 lbs. of shredded cabbage and fresh parsley for garnish and the cabbage was cooked 10-15 minutes in boiling water and then drained, reserving the liquid and kept warm while preparing the potatoes and once the potatoes are mashed the cabbage is blended into the potatoes, etc.  That is the way I had it, but I do think I really would like it with the Swiss chard, my favorite green.  Interesting color if you use the rhubarb Swiss chard...get a little reddish pink to the potatoes.  May just have to stick with the regular.  LOL

Also, I think that you forgot the amount of butter and my recipe calls for 5-6 Tbsps.  Not sure of yours.

This post was modified from its original form on 16 Mar, 10:18
5 years ago

Steak and Guinness Pie


2 1/4 lbs. Round steak
1 Tbsp Flour
1 tsp Brown sugar
1 Tbsp Raisins (optional)
2 medium onions, peeled and chopped 
10 oz. Guinness
8 Slices bacon
3 oz Lard (I use Butter flavored Crisco)
Chopped parsley
Pastry crust for 2 deep dish pie crusts

Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.

Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.

5 years ago

Boxty (Potato Patties or Pancakes)



1/2 lb Raw potato

1/2 lb Mashed potato

1 cup flour


1 Egg

Salt and pepper




Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan.


Cook over a moderate heat for 3-4 minutes on each side.

5 years ago

These recipes are going into my recipe folder.   The Colcannon, Boxty, and Guinness Pie sound delightful.   I like all types of greens so the kale, swiss chard, etc would all work for me.

Does anyone have an Irish dessert recipe?

5 years ago

Working on it; my Aunt is to get back to me as she is the keeper now of Great-Grandma's recipes since I don't have them any more.  I am rebulding my recipe file and she is bequeathing the ones she has to me one day.

5 years ago

I have not tried corned beef in a while.

5 years ago

I love corned beef sandwiches especially the grilled reuben.    Robby, you should try your hand at a bit of cooking.    Our most famous chefs are men!

5 years ago

Thanks, Linda.

5 years ago

Robby, my middle son can prepare some of the best food and my eldest, apparently, is not doing a fair amount of it, too.  Diane is right. some of the best chefs are men; look at the men on Food Network, too.  It is not too hard, just follow the directions and we are here to answer questions, too.  Especially Diane.

This post was modified from its original form on 16 Mar, 17:10
5 years ago

Cooking is simply my hobby.    Has been for years.   I enjoy researching recipes and formulating my own.     However, there are many recipes I've found that are perfect on their own with no changes from me.

The quickest way to a girl's heart is cooking for her LOL!.....remember that!   My husband and I food shop together.    He is every bit as excited as I am to go up and down the aisles to get what we need to create what it is we have a hankering for that week.   

I bake all of the birthday cakes in my office and I have to say that the Hershey's Chocolate Cake recipe where you add one cup of boiling water to the batter at the end is a winner.   I made this last week with chocolate ganache icing and then topped it with crushed almonds and marachino cherries and left the stems on for "effect."   Then I bought red tall candles.  It was as pretty as a picture and so moist and everyone seemed to enjoy it.

I feel that hobbies are important to our well being.   I also read quite a bit....perhaps more than I should but I can't give it up.    I'm no longer a book holder, Tara Jane....I'm a Kindle girl!   The lighting is superb and with a swish of one's hand it's a page turner!   Plus, as we get older our eyesight goes a bit south on us so the larger print is most welcome.     Soon, I'll receive an Ipad as a gift from the office and can't wait to "fool around" with that.

This "nana" of four gkids is up on her technology!

Glazed Irish Tea Cake
5 years ago




3/4 cup butter (room temperature)

1 cup sugar

2 teaspoons pure vanilla extract

2 eggs (room temperature)

3 ounces cream cheese (room temperature)

1 3/4 cups cake flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup seedless raisins

2/3 cup buttermilk



1/2 cup powdered sugar, sifted

2 teaspoon fresh lemon juice



Preheat oven to 325° F.


Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. (Or you can just try spraying it with non-stick cooking spray.)


Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.



Cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix well.


Sift flour, baking powder and salt together. Put raisins in small bowl. Add 1/4 cup of flour mixture to the raisins and stir until well coated.


Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined.


Transfer batter to prepared pan. Smooth surface with spatula. Bake on center rack for 80-90 minutes, until well-browned and toothpick inserted into center comes out clean. It is normal for the cake to crack on top.


Make the glaze while the cake is baking by combining sugar and lemon juice in small bowl. Stir until very smooth.


Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely.


Cake can be stored 3 days at room temperature in foil or cake tin. Cake can also be frozen up to 3 months if wrapped airtight.


Diane, my Aunt went through Great-Grandma's Irish recipes and she said that this is a good one.  We have the recipe for the tracitional Irish Whiskey Cake, too.  I'll post it next. 

Irish Whiskey Cake
5 years ago



  • 2 cups golden raisins
  • 3 tablespoons grated lemon rind
  • 1/2 cup Irish whiskey
  • 12 tablespoons softened butter
  • 1 cup brown sugar
  • 3 eggs, separated
  • 1-1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder


  • 2 cups powdered sugar
  • Juice of one lemon mixed with a little warm water and Irish whiskey


Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight.

Preheat the oven to 350° F. Line bottom of an eight-inch cake pan with wax paper that is buttered and dusted with flour.

Cream the butter and sugar together.

Sift the flour, salt, cloves and baking powder into a bowl.

Beat the egg yolks and slowly mix into the butter and sugar mixture. As you add the egg yolks, gradually add both the flour mixture and the raisin/whiskey mixture. Mix well but do not overbeat.

Beat the eggs whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake for 1-1/2 hours. Cool the cake thoroughly on a wire rack.

Sift the powdered sugar and then mix in the lemon juice and just enough whiskey and warm water so that you can drizzle the icing over the cake.

This is very rich and use a good quality Whiskey.

5 years ago

Thank you, Linda, for pointing that out. I accidentally left out the amount of butter for the colcannon.  It should be 5-6 Tbs.


Variations abound from what I see everywhere.  All variations are a matter of personal taste. As healthy as kale, etc. are, I like to go light on the ratio of cabbage to potatoes.  I do think though that while it is a delicious dish, it is not for every day.  Too much butter & cream (I opt to use milk, not cream.  I read a recipe on the BBC website that called for lots of double cream.)

5 years ago

Sandy, that is just what my diet calls for, first double cream.  Yes, that is a keeper alright.  LOL  And then there would have to be the steady diet of this at least once a day.  LOL  

No, agree Sandy, as good as it is, it is an occasional item.  My family would fix it with pork roast once, maybe twice a year.  I do think that the swiss chard would be my choice.  The cabbage is what I grew up having, but the greens would be wonderful.  Another thought, what about steamed broccoli or even brussel sprouts?  Would they work do you think? 

5 years ago

Happy St. Paddy's to all.  We had Corned Beef and Cabbage last evening and will have leftovers tonight.  Hubby makes his similar to Diane's.  Puts everything into his crock pot and the smell is intoxicating throughout the house.  And, in keeping with his southern traditions he makes his southern cornbread - never uses a recipe with anything.  Rather frustrating for me because I can't cook without a cookbook (at least for new recipes).  I love to bake but the rest of cooking is more a chore and bore for me.


Yes, hobbies are good Diane and, one of these days, perhaps I will finish that book I've been trying to write for the past 7 years. 

5 years ago

Tara Jane, will hold you to that book and when it is published I would like to purchase a copy and have you autograph it if you would.  That is another reason for hard copy books.  LOL

5 years ago

Tara Jane, you need to get busy finishing that book!    Linda and Sandy, thanks for the input and dessert recipes.   

Hope everyone had a yummy boiled dinner yesterday.

I watched The Appalachians on PBS last night.   The Scotch Irish came to the US back in the 1700's and settled in West Virginia bringing their moonshine "recipes" and fiddles with them.  They were big "singers and entertainers" and loved to drink.   This is when the bluegrass music originated.   

5 years ago

Diane, the Irish and Scottish influence in the music of the U.S., especially here in the Appalachian area is tremendous.  This area (part of the Appalachian region) has bluegrass festivals from about this time of year until next December.  These are huge music festivals and there are free concerts in the town square, parks, etc. for weeks on end.  It is wonderful and I am sure West Virginia has much the same.  I missed that special and will have to see if they will run it again.  I love the heritage instilled in this region; it is so refreshing.

5 years ago

Linda, while not very traditional, I'm sure that broccoli or brussels sprouts would work.   I'm not a brussels sprout enthusiast except if they are roasted in the oven & get really dark & crispy.  


Tara Jane, my husband can empathize.   He finally, after lots of research & writing, in 2010 finally got his first book published on officers at Ft. Leavenworth during WWI & WWII.  That was 3 years ago and he is still working on the second one.  


It was published by the University of Kansas Press.  They ONLY do hardcover.   His students were going to get Kindles, but that never ended up happening because almost all the books they needed to read were not available on Kindle.  Give me paper any day of the week.  My daughter (23) refuses to use a Kindle & feels the same way.


What is the book about that you are trying to write?  non-fiction?  fiction?

5 years ago

Sandy...This idea started several years ago.  It was fiction about a really mean nasty guy who was a detective.  The more I wrote about him I started hating him and finally after several chapters I killed him off.  So, that idea went into the dumpster.


Now, I'm working on a true story about my friendship with my BFF.  She knows about it.  We started putting ideas together and decided that after all these many years - friends since 2nd grade - that there was so much to talk about and so much laughter that it would have to be a funny book.  We've also discussed getting us a Ghost Writer so we can just talk and laugh and perhaps they can capture our meaning.  Now, we really need to just get together for about a year.


It's a dream we have and hopefully, someday, it will become a reality. 

This thread is archived. To reply to it you must re-activate it.

New to Care2? Start Here.