My lovely irish mom used to make corned beef and cabbage every St. Patricks day. The way she prepared it seemed effortless and the meat was so tender - melted in your mouth!! She said there was a trick to it. She passed away and the recipe was lost with her. Any help is appreciated.

Use a pressure cooker is best but boiling for a long time works. For a joke try baking it sometime it becomes tender as a woman s heart

I know it's not the way they do it in Ireland, but I do mine in a crock pot. I put it in there for 10-12 hours on low, and it is delicious.

CROCK POT! yummmmmmm!!!!

Put it in a crock pot with about 2 inches of water, set on a medium temp for at least 6 hours. About half way through put your cabbage in. Comes out very tender.

You need: (1) Minimum 2 and 1/2 lb beef brisket up to 4 lbs. (2) Two medium onions chopped. (3) Small packet of corned pepper, or 1 tablespoon of corned pepper (4) 2 cloves of garlic (5) 2 Bay leaves (6) 1 Head of Cabbage. (7) Water and (8) Crock Pot. 1. Place Corned beef brisket, mostly trimmed of fat into crock pot. Make sure it has just a very little bit of fat so you can add some flavor to it. 2 1/2 - 4 lbs recommended. 2. Add water, just enough to barely cover the top of the brisket. 3. Add Pepper corns by sprinkling them evenly in the water around the meat. 4. Add the chopped onion, evenly sprinkled around the meat. 5. Put in the bay leaves and the garlic cloves. 6. Cook on low heat for 9 to 10 hours. Best thing to do is set it before you go to bed the night before and have a time ready in the morning. 7. At the end of 9 to 10 hours of slow cooking, remove the beef from the broth, break up the cabbage wedges, and put the cabbage into the remaining broth. Turn the crock pot to HIGH and cook for 15 - 20 minutes or however long it takes to make the cabbage soft. 8. As an added bonus, if you think the meat's still too tough, put it back in the broth in the crockpot for a short period of time and keep checking it for tenderness.

you could put mustard all over the cornbeef slather it all over it gently place the meat down into a slow cooker try and get all the stuff thats in the package in there too. I add a bay leaf because cajuns put bay leafs in everthang LOL add a casn of beef broth and let cook all day on low about dinner time I cut up a cabbage into slashes and add some bacon and braise the cabbage with a little s+p and a tiny bit of water till its tender and I will make some corn muffins I tryed Irish soda bread let me tell ya Ill take buttermilk corn muffins of soda bread any day of course we gonna wash it all down with some fine Irish beer O'MILLER s cheers yall LOL!

Irish Boiled Dinner (Corned Beef) SUBMITTED BY: Ann Hester "Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house." INGREDIENTS 1 (5 1/2 pound) corned beef brisket 2 large onions 15 small white (Irish) potatoes 10 carrots, cut into 1 inch pieces 2 heads cabbage, cored and cut into wedges DIRECTIONS Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly. Tip With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef soup another day in the week.

I've turned to a crock pot for ease. however, when serving up iin restaurants, my preparation was to place the brisket(s) into a pot, cover with water, then bring to a boil. Once boiling, let it go for an hour or so per pound. Add your potato/carrots/?? about halfway thru the time. Add the cabbage about the last 1/4 of the time. I bring it to a boil covered, turn it down and uncover, then re-cover when adding cabbage. for an average brisket, I usually boil it for about 4-5 hours only need for a knife is to slice it for serving, otherwise, a fork is all you need.

crock pot with 1 can beef broth over top.Cook on low overnight.If we eat at noon I put the meat in crock at around 11 night before If we eat at 5 PM I put meat in crock at 6:30am. About an hour or 2 before time to eat put your cabbage in to cook.I hope this helps.Its the way I do it and its very tasty.And I have taught several of my friends to cook from scratch.So I know It will be good.

Corned beef is an American Irish meal, not from the Grand Old Isle iteslf, the best whey to make it these days is to buy a brisket, slow cook it on the stove top, covered once the water boils, simmer it, it takes hours but mine comes out fork tender, use the seasoning packet that comes with it.

Cook it in a pressure cooker or crock pot for hours, like 12 or more. Fill it partway with water and then add spices to taste.

I always cook mine in a cast iron dutch oven (I've actually used a large cooking pot with good results, too) and cover the corned beef with water. They usually come with seasonings that you add with the corned beef. Cook for several hours, (3 or 4) covered, making sure to keep it covered with water. When it starts falling apart, I add the carrots and onions, cook for 15 minutes or so, then add the cabbage and cook for another 20 minutes or so, till it's all your desired tenderness. It is very easy! (and delicious!!)

my mom makes it by buying the seasoned corn beef at the regular grocery store and putting it in the crock-pot with water and seasonings/with potatoes and carrots.you let it cook all day then when its done it like u said - melts in your mouth it has so much flavor , ever since i tried it i cant get over how delicious it was! now i have to make it all the time =) try it - i bet you will love it.... and so will everyone else!!! hope i helped!!

Either boil it or crock pot it but for gawd sake don't use water. Use beef broth and/or stale beer (stale beer so it doesn't boil up) or anything else but water. Remember the meat you cook in liquid is only as good as the liquid you cook it in.

omg put salt pepper some water carrots(u can also try other veggies) and the con beef in the crock pot for sme where btween 4-6 hrs, i think- b4 u take it out, taste test it:)

Corned beef is slow cooked, so a crock pot is a great way to prepare it. More importantly, choose the right corned beef! Real corned beef is made from beef brisket. Great corned beef is from high quality beef. Most people look for the leanest cut they can find and then complain when it comes out tough. The higher the grade of beef the more fat is marbled into the meat. If you don't see streaks of fat in the meat it's not going to come out tender. Another thing to watch out for is "pumped beef". Our meat packers have learned ways to pump saline and meat tenderizer into beef and have it absorb without leaking out again. If your corned beef says 35% water added it's going to taste a little weird and you are paying 2-4 dollars a pound for that water. It extends shelf life for them too, so they can prepackage meats using cheap illegal labor while eliminating middle class jobs like mine.

I also do mine in the crockpot. I put it in before I go to bed and leave it on low, covered in water, until the following evening. It absolutely falls apart. Sometimes I will serve it that way and other times I will pull it into thin strips when it's done, discard all the fat (a messy job) and then throw the strips in a hot, hot, hot frying pan to "crisp" up some of the pieces. My husband likes it that way because he's a big beef jerky fan. It is yummy. Good luck!

There are several ways.. depending on how much time and effort you want to spend making it. Slowcooker (crockpot), stove top, oven, pressure cooker. I found a fantastic cooking website that offers recipes for all of these.. www.RecipeZaar.com

A looooooooooonnnnnng time

Buy a corned beef brisket. They have a little seasoning packet in them. Put the brisket in a heavy pot with the seasonings and put just enough water to cover. Simmer..do not boil until it is tender. It can take a few hours. Don't let it get dry. When it is done, take it out and cut it up. Cook your cabbage and you can use some of the corned beef broth (not the seasoning balls that are in it) added to the water that you are cooking the cabbage. When the cabbage is almost done, add the cooked corned beef. I hope this helps because I love good corned beef and cabbage too.

I cook mine in the crock pot slow for 12 hrs, add 11/2 to 2 cups of water along with the brine and seasonings, 1 chopped onion. add cabbage 30 minutes before end of cooking.

cant miss with a cooker add carots spuds, turnips may be parsnips . enjoy a pint of Irish cheer to pass the time away..

I don't have any secret recipes, but mine is always tender because I continue to boil it until the fork I stick in it falls out easily. Put your fork in it when you put it in the pot. Then try again in about 45 minutes. If it seems very easy to slip off the fork, cut a small piece off and see how it tastes. If it's not done yet, cook it for, say, 20 more minutes. The timing here is approximate, so just keep checking it until you like it. If you have a pressure cooker you know how to use, the book that came with it should give you some good ideas about how long to cook it. Pressure cookers are a lot faster than just boiling!

I always cook mine for HOURS in the crockpot! Simple as that! DELICIOUS! So sorry about your mom! =(

I always use a crock pot,,,never the oven for large pieces of meat. I always cook things in just beer and spices and never ever any water. Just try it,,,,my corned beef has always come out spectacular. I'm a German cook myself and use beer for everything from cooking my meat to baking bread,,,,the old timers was really onto something here. Good Luck and I promise that you won't be disappointed. Just don't forget to completely cover the meat with the beer.

I cover the corned beef with water and add a bay leaf, an onion, I tabs brown sugar and about 1/4 cup white vinegar. Bring it to the boil then simmer it til it is tender depending on the size of the meat.Generally about 1 1/2 hours.

I put it in a pot and cover the meat with water, with the spices that comes in the pkg. with the corned beef. cover it and let it simmer low and slow all day, 1/2 hr before it is done put your potatoes in to boil, twenty minutes after that the cabbage. From the juices of the meat slowly cooking all day the vegetables are tender flavorful. meat tender careful to take it out of pot, plate it up with gulden mustard. Irish soda bread if you like, a glass of beer and its a feast for a king. Its a one pot deal....the secret is slowwwwwwww cooking....

Cook in a big covered pot with water and spices on low all day long simmering it., adding water and more spices when needed. The last hour before your eat, add your red potatoes, then the last half hour before you eat add your cabbage wedges. It is fantastic! ENJOY!

I used to boil mine for 3 hours. Then boil the cabbage in the same water to get that wonderful flavor...but no more! I use a pressure cooker. It takes 1 hour to cook an average 3 lb. corned beef and taste and texture are perfect! Make sure to use the seasonings and you'll have a perfect meal. P.S. ~ don't be afraid of pressure cookers....use em right and they are a snap!

You can also use a crockpot. Look for recipies on the internet using the crockpot. That is the way my sister does it and it tastes great! Good luck

you mean that corned beef does not only come in a can ready to eat that you actually make it wow i never knew that i thought it was only a canned food!!!!!

Corned beef used to be the only canned food available till globalization starts spreading around in this part of the World, India. I used to relish it very much and have had the opportunity to learn how my Mom cooks it. Warm up the can in boiling water to avoid tin poisoning. Stir fry some onions with pepper, open the can and pour the contents of the corned beef into it, mix it and you have a good meal to go with bread or bun. Probably your mom used to stir fry cabbages instead of onions. Try you might like it.

Never ever boil, keep the temp real low. Low on a slow cooker is best and when you cut the meat, cut across the grain. You cannot "pull" this beef.

Almost everyone here gave you good answers. But really, in today's world, unless you have more time than sense, a crock pot IS the ONLY answer. The flavors have time to just all meld together and it is fool proof. Put the hard veggies on the bottom of the crock pot (potatoes, carrots, onions) then the brisket, then about an hour before done place the cabbage on top. (with all the requisite seasonings; and don't use water for heaven's sake. Watery corned beef! What is that.) Actually, corned beef is not an irish invention, the best is from Kosher Delis ... and the best in the world from Meyerberg's deli in San Jose California (used to be in the Town & Country Shopping Center) second best at Cantor's Deli in Los Angeles Have a great dinner

place it in a bag with all other ingredients, let marinate and cook in bag in the oven

THE TRICK IS LOW TEMP FOR A VERY LONG TIME

oh, really sorry But the reason I clicked on this was your name!! My name is Marjorie, though spelt differently, you are still one ! I alway though I was the only one with this name! Now I have three people that I know with this name! whooooooooo

You could boil it in a crock pot, but the only way to do that is to boil all the fixings with it- that can be hard due to how many people you have, and you have to check the number of pounds on your corn beef, it's an hr for every pound. OR if you have a huge family like mine and a huge corned beef, you could get a dutch oven and you have to make it with all the fixings,, and it will be delicious!!! I add chopped onions, celery and salt to it, it comes out much better, sometimes I substitute for celery salt instead, just as good!!!! I hope you have a good day that tommorrow and good luck!

stem

Put in a large pot with onion and carrot and herbs cover with cold water bring to boil then lower heat to simmer for 1 hour skim of fat as needed. add cabbage cut into quarters simmer for 2 more hours. Serve with potatoes, very very tender

fried

take your corn beef and place it on a steaming rack in a deep pan, then add 3 lager or stout beers { like Killians Red} to the pan, cook corn beef at your normal temp you are going to steam the beer into the corn beef as you are cooking it. keep adding a beer to the pan while cooking until done and melt in your mouth tender

try to put some onion in it to make it juice and add a little water

In a crockpot add corned beef add 2 cans of beer and add water if if need to cover the corned beef.

use a reynold,s bakeing bag and u cankook a brisket or a old tough turkey that will fall off the bone it may not b a be beautiful thing to look at but with a large onion added the taste is unbelieveably great.just follow directions on the bag box.

I buy pre-seasoned corned beef (with a spice packet included in the packaging). I put the piece of meat in a regular pot, cover with cold water, add the spice packet, bring to a boil, then reduce temperature and cook for the specified time (50 min. for each pound of weight). I've made it several times now and it always turns out very tender and tasty.

I always use a crockpot...the slow cooking over a long period of time really makes for tenderness and good flavor, as it can simmer with the seasonings all day long. Also, it's easy!