Corned Beef and Cabbage


This corned beef — a type of salt-cured brisket — and cabbage is a cheap and nutritious way to feed their families.


  • 1 3-lb piece corned beef (with spice packet, if included)
  • 1 12-oz bottle pale ale
  • 1 medium onion
  • 2 cloves garlic
  • 2 dried bay leaves
  • 2 tbsp. olive oil
  • 1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
  • Chopped parsley, for serving


  1. Place corned beef in large pot. Add beer, onion, garlic, bay leaves, 1½ cups water, and contents of spice packet (if included) and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2½ to 3 hours. 

  2. Thirty minutes before corned beef is finished, heat oven to 425°F. Heat a large cast iron skillet on medium-high heat. Season cabbage with ½ teaspoon each salt and pepper. In batches, add 1 tablespoon oil and 4 pieces cabbage and cook until golden brown, 3 minutes per side; transfer to baking sheet and repeat.

  3. Transfer beef to foil-lined baking sheet. Transfer beef and cabbage to oven and roast until cabbage is just tender and beef has browned, 12 to 15 minutes.

  4. Transfer beef to cutting board and thinly slice. Serve with roasted cabbage and sprinkle with parsley, if using. 



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