Corned Beef and Cabbage

Featured in the Honolulu Star-Advertiser on March 10, 2021.

Corned Beef and Cabbage


Corned Beef and Cabbage

  • 1 (4-pound) corned beef brisket with spice packet
  • 8 slices bacon
  • 2 pounds red potatoes, halved
  • 3 carrots, cut into large chunks
  • 1 onion, quartered
  • 3 stalks celery, cut into 2-inch pieces
  • 1 small head cabbage, cut into wedges


  1. Rinse corned beef and place in a large pot.
  2. Add enough water to cover beef and add spice packet.
  3. Bring to a boil.
  4. Reduce heat, cover, and simmer about 4 hours or until beef is tender.
  5. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
  6. Drain on paper towel-lined plate, retaining fat in skillet.
  7. Add vegetables to skillet in batches; cook over medium-high heat until brown but not tender.
  8. When beef is very tender, transfer to a serving platter and cover with foil, retaining cooking liquid.
  9. Add potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften.
  10. Add carrots, onion, celery and cabbage and let simmer for about 15 minutes more or until potatoes are easily pierced with a fork.
  11. Transfer and arrange vegetables on serving platter.
  12. Top with bacon and serve with mustard.

Serves 8.

Approximate Nutrient Analysis per serving:
550 calories, 35 g fat, 12 g saturated fat, 140 mg cholesterol, 1500 mg sodium, 29 g carbohydrate, 6 g fiber, 7 g sugar, 30 g protein


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