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CHOW: Recipes: Corned Beef and Cabbage Stew
MEMBER RECIPE

Corned Beef and Cabbage Stew Recipe

By adahartman
Difficulty: Easy | Total Time: About 4 hours | Active Time: | Makes: about 6 servings

One of my favorite things to make every St. Patricks Day, or just any day I’m craving it. A nice flavory food with just a bit of salty flavor that is easy to make and good for beginners.

INGREDIENTS
  • 1-1/12 pounds of corned beef
  • 1/2 a head of cabbage
  • 3 potatoes
  • 4 carrots
  • Pepper(optional)
INSTRUCTIONS
  1. Fill a large pot about half-way with water and set it to boil
  2. Cut the corned beef into bite size pieces. Keep in mind the corn beef will shrink a bit when it cooks. The size of bite is up to you
  3. When the water is boiling carefully slid the chunks of corned beef into the boiling water. Leave to boil for 3-4 hours. Careful of boil over. Meat should be soft and tender to bite.
  4. While the meat cooks, cut the carrots and potatoes into chunks and set aside for now until the meat is 10-15 before ready, it should still be a little tough to bite, then slid in the carrots and potatoes.
  5. When meat is nearly ready, tear bits of the cabbage off and drop into the water. The cabbage will only need about 5 minutes to cook and add it’s flavor to the broth. Add the pepper now if you are using it.
  6. Ready to serve!

Member recipes are not tested by the CHOW food team.

    Write a review | 2 Reviews
POST A COMMENT |2 Comments

COMMENT

  • I leave my corned beef whole. When done slice against the grain.

  • You lost me when you wanted me to cut up a gorgeous brisket into "bite sized" chunks. Some things aren't meant to be "stews". :-)