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A Wee Bit of Corned Beef and Cabbage

Contributed by: Chris WebAdmin. of


  • 41/2 pound corned brisket of beef
  • 8 whole cloves
  • 1 large onion, peeled and quartered
  • 2 large carrots, peeled and quartered
  • 2 ribs celery with leaves, quartered
  • 12 whole black peppercorns, crushed with the bottom of a heavy pan or meat pounder
  • 1/4 teaspoon mustard seeds, crushed
  • 2 bay leaves
  • 8 sprigs fresh flat-leaf parsley
  • 1 small (1 to 11/2 pounds) green cabbage, tough outer leaves removed, cored and cut into quarters
  • 1/2 cup plus 2 tablespoons Dijon mustard
  • 2 tablespoons sour cream
  • Caraway-Studded Irish Soda Bread


  • 8 cornichons, cut lengthwise into four slices each


Place the corned beef in a 6-quart or larger stockpot or kettle with water to cover. Poke the cloves into the onion sections and add them to the kettle along with the carrots, celery, peppercorns, mustard seeds, bay leaves and parsley. Bring the corned beef to a boil over high heat, then reduce the heat and simmer, partially covered, until the beef is fork-tender, about 21/2 to 3 hours.

Remove the corned beef and reserve the cooking liquid. Let the beef cool to room temperature, lightly covered.

Add the wedges of cabbage to the corned beef cooking broth and simmer it over medium heat, uncovered, until tender, about 15 to 20 minutes. Remove the cabbage and half of the carrots and cool to room temperature. In the bowl of a food processor fitted with the cutting blade, pulse the cabbage together with the carrot pieces several times until you have a coarse but spreadable texture. Reserve this cabbage spread until needed for service. (Refrigerate this spread if preparing ahead. If the corned beef and cabbage are prepared the day before, save the broth, covered, in the refrigerator, and use it for reheating the meat.)

In a small bowl, whisk 2 tab,espoons of the Dijon mustard with the sour cream until well blended. Refrigerate, covered, until needed for service.

Serving Size: Makes 32 sandwiches.

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