Corned Beef and Cabbage

Corned Beef and Cabbage

Corned Beef and Cabbage

  • Prep

    20 m

  • Cook

    3 h 30 m

  • Ready In

    7 d 3 h 30 m

Recipe By:Ron Brobst
“This is a great way to learn how to corn your own beef.”


  • 1 pound kosher salt
  • 2 gallons water, divided
  • 8 pounds beef brisket
  • 6 bay leaves
  • 8 black peppercorns
  • 1 onion, chopped
  • 1 medium head cabbage, quartered
  • 1 pound carrots, sliced
  • 1 turnip, chopped
  • 1 teaspoon chopped fresh cilantro
  • 8 potatoes – peeled and cubed


  1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
  2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
  3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

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