Kitkat's Corned Beef & Cabbage

Vanessa "Nikita" Milare


I make this once once a year for St. Patties day. Some times I make the cabbage the night before & the veggies the day of. Save me time in the kitchen. I love my short cuts.


★★★★★ 2 votes

10 Min
5 Hr



  • 5 lb
    corned beef brisket
  • 6
    peppercorns or packaged pickling spice
  • 3
    carrot, peeled & quartered
  • 3
    onion, peeled & quartered
  • 1
    green cabbage, medium-size quartered
  • 4 Tbsp
    butter, melted

  • 1 1/2 c
    sour cream
  • 3 Tbsp
    horseradish sauce
  • 1 tsp

How to Make Kitkat's Corned Beef & Cabbage


  1. Corned Beef: Place the corned beef in a pan with the peppercorns or pickling spice & cover with water. Bring to a boil, reduce heat & simmer for 5 hours or until tender. Skimming occasionally.
  2. During the last hour, add in the cabbage. Then the last 15 mins add in the carrots & onions.
  3. Place brisket on a cutting board & slice across the grain. Place on serving platter & ladle some of the cooking liguid over the meat. Place the veggies next to the meat.
  4. Serve with fresh cooked rice.
  5. Creamy Horseradish: Combine the sour cream & horseradish. Season with salt to taste. Serve on the side.

Printable Recipe Card

About Kitkat's Corned Beef & Cabbage

Course/Dish: Beef

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