Corned Beef and Cabbage

Corned beef and cabbage is one of our New Years day traditions.  It is slow cooked throughout the day until the corned beef is fork tender.  We also prepare black-eyed peas on this day.  According to Southern folklore, both of these dishes will bring prosperity and good luck throughout the year ahead.  

Corned Beef and Cabbage

3-5 tablespoons olive oil

Two  (31/2 pound) corned beef brisket with seasoning packets

5 bay leaves

8 cloves of garlic, crushed

1 tablespoon Zatarain's liquid concentrated Shrimp & Crab boil

2 cups chopped onions

2 cups peeled and coarsely chopped carrots

1 1/2 cups coarsely chopped celery

1 large cabbage

1 cup of corn kernels, (fresh or frozen)


Heat the olive oil in a large pot.  Place the corned beef in the pot with the fatty side faced down.  Sear until the fat is browned.  

Turn over each corned beef and sear the second side.  

When both sides are seared add enough water to cover the sides of the corned beef.  Add the seasoning packets that came with each of the corned beef.  Add the bay leaves, crushed garlic and Crab & Shrimp boil.   Increase the heat to high, and bring to a boil.  Allow the corned beef to boil, uncovered for 3 hour.  Periodically add water to keep the sides of the corned beef covered. 

Add the onions, carrots and celery.  Continue to boil for 1 1/2-2 hours, or until the corned beef is so tender it can be flaked apart with a fork.  Periodically add enough water to keep the sides of the corned beef covered while boiling.  

Meanwhile cut the cabbage in half.  Remove the core and cut in half again.   When the roast if fork tender add the quartered cabbage and the corn.  If needed, add enough water to cover the vegetables.    When the cabbage is tender, remove the corned beef and slice.  Using a slotted spoon, transfer the vegetables to a large platter.  Lay the sliced corned beef over the vegetables.  Ladle some of the hot cooking liquid over the corned beef and vegetables and serve.