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Corn beef and cabbage

Fool proof corn beef and cabbage

5 from 1 vote
Cook Time 5 hrs
Servings 6 people


  • 1 flat cut corn beef brisket It has to be the flat cut
  • 1 head cabbage
  • 1 bag carrots 1 to 2 cups
  • small round new potatos 2 cups
  • 1/2 cup mustard
  • 2 tbsp garlic
  • 1/4 cup dry wine optional
  • 1 cup broth of choice


  • Directions:
    1. So all corn beef is pre-seasoned in the package. It tends to be pretty salty. You can do one of two things. Rinse the meat under cold water really well, then pat dry, or if you really don’t want the meat to taste salty at all, you can soak it in a bowl of water for two hours prior to cooking it. This will not take away the flavor, just the salt. 
    2. Preheat your oven to 275. Lay out a very large sheet of tin foil and lay the meat fat side down. Rub the mustard all over meat and flip over the meat so the fat is facing up. Wrap the tin foil around the meat making sure the fat side is up and everything is covered. Place it in a large baking dish. There will be a lot of juices. Cook at 275 for 5 hours. 
    3. In a crockpot, add all the veggies. How many would depend on how many people you are feeding. Add the little packet of seasoning that came with the meat to the veggies . When the meat is about 1 – 1/2 hours from being done, take it out of the oven and add half of the juices to the crockpot. This will make them taste like they have been cooking together, all along. Cook on low for 5 hours.