Cooking With Cathy: Corned Beef & Cabbage 

Cathy’s Tips:

Corned Beef Brisket SavingsFlat brisket $2.88/lb.Point brisket $1.29/lb.Save $1.59/lb. or $6.36 on a 4-lb. brisket!

Corned Beef Recipe


Corned-beef brisket flat or point (4 – 5 lbs.)2 thick onion slices6 cloves6 whole black peppercorns2 bay leaves1 sprig fresh rosemary or 1/2 tsp. dried2 cloves garlic2 green-pepper rings1 stalk celery1 carrot, paredThree sprigs fresh parsley1 medium head green cabbageDijon mustardWhite wine vinegar


Place brisket in a 4 quart stock pot. Add onion, cloves, peppercorns, bay leaves, rosemary, garlic, green pepper, celery carrot and parsley. Put in enough cold water to submerge the meat. Bring to a boil over medium-high heat: reduce heat to low, cover and simmer 4 – 5 hours until fork tender.Clean and wash cabbage. Cut into sixths keeping root end intact. When the meat is almost done, place the cabbage into the pot and simmer until tender, about 30 minutes.When meat and cabbage are done, remove the meat to a cutting board, cover with foil and allow it to rest for 5 minutes. Slice meat and place on serving platter. Place cabbage in a serving bowl. Serve the Corned Beef with mustard and the cabbage with white wine vinegar.