Corned Beef

  • Servings: 8-10
  • Difficulty: easy
  • Print

This is the best little dish that brings me back home to my Irish Roots.

Credit: Rimmer’s Red Barn


  • Corn Beef
  • 6 Large Carrots
  • 1 Large White Onion
  • 1 tsp. Pepper
  • 2 Cup Water
  • 1 Large Cabbage
  • 1 tsp. Salt
  • 1 tsp. Pepper



In a large Crock Pot add your carrots which have been peeled and cut into 3pcs.  Add your white onion which has been skinned and sliced.  Place your Corn Beef on the top of the carrot and onions. Season with Pepper.  Add 1 Cup of water to the crock pot, place a lid and turn on low for 12 hours.  Remove and cool then slice to serve.

For Cabbage:

Cut the Cabbage in half and remove the heart.  Cut the Cabbage halves into ¼” slices. Add to a steam pot with 1 cup of water and season the cabbage with the salt and pepper.  Steam for 10 minutes or until color changes.  Serve with Corn Beef.

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