Corned Beef Brisket Meal

Corned Beef Brisket with Boiled Cabbage

I know, I know, it’s a bit late. Oh well. After eating this delicious meal I’m a firm believer that Corned Beef & Cabbage should be eaten more than once a year.

I am not going to waste words on trying to describe how delicious this is. It’s impossible. Just know that it’s… well, delicious!

My Husband’s Corned Beef Brisket Meal


  • A package of corned beef brisket with seasoning packet (readily available this time of year)
  • 1 whole cabbage
  • 5 or 6 Yukon Gold potatoes
  • Basil and Chives to taste
  • 1/4 C butter
  • 1 C brown sugar
  • 2/3 C ketchup or bbq sauce (we used Sweet Baby Ray’s Honey BBQ)
  • 1/3 C vinegar
  • 2 Tbsp mustard
  • 2 tsp horseradish


  1. Fill a large pot (or a slow cooker) with water. Place the brisket and its seasoning packet in the water. Bring to a gentle boil. Leave gently boiling for 3-4 hours.
  2. Meanwhile, chop the cabbage and potatoes into chunks (1/4ths for the potatoes, 1/8ths for the cabbage). Set aside
  3. In a small saucepan combine butter, brown sugar, ketchup or barbecue sauce, vinegar mustard and horseradish. Simmer over low heat until well combined and glaze-like
  4. When the brisket is fully cooked, remove it from the water and place it on a broiler pan. Add the cabbage, potatoes, basil and chives to the boiling water. Cover and let boil until the cabbage and potatoes are tender
  5. Meanwhile, brush the glaze over all sides of the brisket and place in the broiler for 4 minutes. Glaze the top of the brisket again and broil for another 2-4 minutes (keep an eye so it doesn’t burn).
  6. When the glaze has set and the veggies are tender, serve and enjoy!

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