I’m making massive quantities of corned beef and cabbage, because I’ll be feeding 20+ people, but you can scale it down. I forgot to take some pictures, so to serve 8, you’ll need one 4 pound flat cut (not point cut) corned beef brisket, 8 cups water, 4 teaspoons better than bouillon chicken broth base, 1 large yellow onion, 9 carrots, 2 celery stalks, 1 1/2 pounds red potatoes, and 1 large head cabbage.

Begin by placing the water, broth base, and the seasoning packet that comes in the brisket in a large dutch oven. Rinse off the brisket and add it. Peel and chop 3 of the carrots, and add those, along with the chopped celery stalks, and the peeled onion, cut into quarters. 

Cover the pan tightly, and bake at 300 degrees for 5 hours. I’m putting mine out on the traeger.

Remove the meat to a 9 by 13 baking dish.

Discard the solids, and strain the liquid. 

Pour 1 cup of the cooking liquid over the meat, and cover with foil to keep warm.
Return the remaining liquid and 3 tablespoons of unsalted butter to the dutch oven, and bring to a simmer over medium high heat.

Cut the potatoes into 2 inch chunks. Add them to the simmering liquid and cook 10 minutes.

Peel and chop the remaining carrots into 2 inch chunks. 

Cut the cabbage into wedges. 

Be sure to cut through the root so the cabbage wedges stay intact.

Add the carrots and cabbage to the dutch oven, cover, and cook 15 minutes longer, until everything is tender.
Slice the brisket against the grain… this makes it even more tender to eat! Look for the natural grain lines in the meat and cut perpendicular to them.

When I went to the store to buy my ingredients, there was only 1 green cabbage left, so I had to buy a couple of red cabbages too! Tastes the same, so no biggie! Serve your fabulous meal with some individual Irish soda breads!


15 ounces (3 cups) unbleached all purpose flour
1 teaspoon baking soda
1 teasoon salt
18 ounces (2 1/4 cups) buttermilk

Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk flour, soda, and salt together in a mixing bowl. Make a well in the flour and pour in the buttermilk. Stir together with a wooden spoon until just combined.

Use a 1/4 cup portion scoop to scoop individual mounds of dough onto the baking sheet. Bake 15 to 20 minutes, until deep golden brown. To serve, cut in half and spread with butter.