Cornbeef and Cabbage

Cornbeef and Cabbage
  • Cooking Time:
  • Difficulty: medium

If meat does not come with seasoning packet, you can make your own.
Combine 1 tablespoon coarse salt, dried thyme and cracked peppercorns, 2 bay leaves, 2 teaspoons allspice and paprika and spread evenly over meat.



  1. Wash the corned beef and pat dry; remove excess fat. Pierce meat on both sides about one inch apart using a fork or metal skewer.
  2. Sprinkle contents of seasoning package on meat and rub in gently to distribute evenly. Allow meat to stand for about 15 minutes.
  3. Meanwhile, place rack in roaster. Cover and preheat to 350 degrees (8-10 minutes). Carefully place meat on rack.
  4. Combine beef broth, water, beer, and garlic. Pour over meat. Cover and cook for 2 1/2 hours.
  5. Add potatoes, onions, and carrots; cover and cook 30 minutes.
  6. Add cabbage and celery; cover and cook an additional 30 minutes until vegetables are fully cooked.
  7. Turn off roaster. (If not ready to serve, turn dial to "keep warm" in selected roaster models or turn temperature dial down to 150.)
  8. Remove corned beef from roaster. Cover and let stand 15 minutes.
  9. To serve, slice across the grain and place on large serving platter. Arrange vegetables around meat. Strain liquid in roaster and pass spoon over meat.

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