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Corned Beef and Cabbage

Eileen Dineen Reidy

  • 4-5 lbs. corned beef
  • 1 tbsp pickling spice
  • 6 red potatoes
  • 1 head cabbage
  • 1 lb. salt pork

Put corned beef into large pot. Cover with water. Put pickling spice in tea strainer and hang onto side of pot. Boil slowly for about 4 hours. Boil salt pork separately and add to corned beef for the last hour. Remove meat. Add potatoes and cook for about 45 minutes. Add cut up cabbage and cook for about 25 minutes or until cabbage is tender.

(In the Reidy house, a Corned Beef & Cabbage dinner is not complete without Coleman’s mustard. Its a little spicy, but tastes great on corned beef’)

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