Corned Beef and Cabbage
PREP TIME: 3 Hours


I remember when corned beef and cabbage was considered a "winter dish." Today I can think of nothing better than a platter of this delicacy, especially when the cabbage and fixings are slowly simmered in the corned beef poaching liquid.


  • 1 (5-6 pound) corned beef
  • 1 (3 pound) cabbage
  • 3 large onions, quartered
  • 6 carrots, peeled and halved
  • 3 celery sticks, halved
  • 6 whole cloves
  • 12 black peppercorns
  • 2 bay leaves
  • 12 new potatoes
  • 6 carrots, peeled and halved
  • 12 whole cloves of garlic
  • salt and cracked black pepper to taste
  • Louisiana Gold Pepper Sauce
  • chopped parsley for garnish

In a large stock pot, place corned beef, onions, carrots, celery, cloves, peppercorns and bay leaves and season to taste with Louisiana Gold. Cover the contents by 4 inches with lightly salted water. Bring to a rolling boil, reduce heat to simmer and cook until beef is tender, approximately 2 1/2 hours. Remove and keep warm. Strain broth and return it to the stock pot. Add potatoes, carrots and garlic. Season to taste using salt and pepper. Bring to a rolling boil, reduce to simmer and allow to cook approximately 10 minutes. Slice the cabbage into 6 equal wedges and add to the stock. The vegetables and cabbage should be cooked perfectly in 20-30 minutes. To serve, arrange the beef on a warm serving platter and surround with cabbage and vegetables. Ladle hot broth over the beef and vegetables and garnish with chopped parsley. I always serve a sauce boat of horseradish cream with this dish.

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