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Chef David Burke's Corned Beef & Cabbage

Corned Beef and Cabbage


3 lb. corned beef

1lb. piece of double smoked bacon (skin off)

2 carrots rough chopped

1 onion rough chopped

3 ribs celery rough chopped

2 bay leaf

1 pint Dark Beer

2 small heads of cabbage cut into 8 wedges

12 bliss potatoes peeled


Place the corned beef in a casserole along with the bacon. Add carrots, onion, celery, bay leaf and dark beer. Add water as necessary to cover and bring to a low simmer. Simmer for 2.5 hours then add potatoes and cabbage and continue to simmer until beef is fork tender and potato is cooked through.

Remove Cabbage and potatoes and arrange on a platter. Slice the bacon and cabbage and arrange on top.

Serve with rye toast and mustard oil or mustard.

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