Harps Foods Recipes


Corned Beef and Cabbage with Red Potatoes

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comment

Yield: 6 servings



Fill a large, deep pot with water and bring to a boil (add enough water to cover the meat). Add corned beef. Reduce heat, partially cover pot with a lid and simmer gently 3 to 3 1/2 hours.

Add potatoes, onions and carrots and simmer 15 minutes until almost fork tender.

Add cabbage and simmer 3 minutes longer.

Remove meat and slice against grain.

Serve with cooked vegetables, mustard and horseradish sauce.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Lynda S Janesville, WI

“I did it just a little different, but it was the best corned beef I have ever made. I put the corned beef in my pressure cooker added onion, spices and some pickling spice and a bay leaf; cooked for 90 min. Added carrots to corned beef broth; cooked until tender 15 min. Put quartered cabbage in for 5 min. Cooked potatoes separately. The meat was the most tender ever and the flavor unbelievably fantastic. I will use my pressure cooker from now on since it saved an hour plus in cook time. With the leftovers, I made corned beef hash for breakfast. The best ever!”

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