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Corned Beef and Cabbage

Oma Darling
Tender and juicy, Corned Beef to round out your St. Patricks Day celebration.
5 from 2 votes
Prep Time 30 mins
Cook Time 6 hrs
Course Main Course
Cuisine American
Servings 4 people


  • 1 3.5-5 pound Corned Beef size can vary
  • 2 Tablespoon browning sauce (Kitchen Bouquet)
  • 6-8 cloves garlic
  • 1 med onion, sliced
  • 4 Tablespoon water
  • 4 Tablespoon cooking oil
  • 1 head of cabbage sliced into 6 wedges
  • salt and pepper to taste


  • Take Corned Beef out of package, remove and throw away any additional spice packets enclosed and rinse the corned beef.
  • Brush corned beef with browning sauce on all sides.
  • Then place the beef into a hot skillet with small amount of vegetable oil and brown for 5 minutes a side, then place onto rack in roasting pan. **If you do not have a rack, use foil ball method, as described in post**
  • Slice onions and garlic and place on top of corned beef
  • Add water to pan, then place a large piece of foil or two over the roasting pan, seal tightly. 
  • Place corned beef into an oven preheated to 275 degrees until tender, which is about 5-1/2-6 hours.  **Resist the temptation to lift foil and check on meat, leave it sealed for at least 5 hours before checking***

Pan Roasted Cabbage

  • Cut head of cabbage into 6 wedges.  Carefully place wedges into a large skillet with oil, sprinkle with salt and pepper and fry util browned.  Very carefully turn cabbage to brown both sides.
  • Place approximately 1/2 cup of water into pan with cabbage, turn to med-low and place tight fitting lid onto skillet and let cabbage cook for 15-20 or tender.  Serve with corned beef
Keyword Corned Beef and Cabbage