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Updated: Nov 30, 2022




3 Pound Corned Beef Brisket

7 Strips of Bacon (cut in pieces)

1 Teaspoon Olive Oil

1 1/2 Cups of Beef Broth

7 Cloves Garlic Minced

1 Large Head of Cabbage

10 baby carrots cut in half

1 Small Bag of Baby Gold Potatoes

1 Medium size Red Onion (sliced)

1 half of Red Bell Pepper (sliced)

1 half of Green Bell Pepper (sliced)

2 Tablespoons of Seasoning Salt

Pure Ground Black Pepper to taste

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

4 Tablespoon of Pure Ground Dijon Mustard

1 Tablespoon of Sugar

2 Tablespoon Brown Sugar

2 Tablespoons of Red Wine Vinegar

1 Stick of Butter

1 Cup of Broth from cooked Corned Beef


Preheat Oven to 350F degrees

Open and rinse corned beef brisket under cool water, then pat dry with paper towels. Spread mustard on all sides of corned beef and put in casserole dish fat side up, sprinkle seasoning packet and brown sugar on top of corned beef. Add 1 ½ cups of beef broth, don’t pour on meat, just pour on inside of casserole dish. Cover and bake for about 2 hours and 45 minutes, or until your desired doneness.

In large pot, add 1 cup of water and bring to boil, cut cabbage in quarters and remove stalk, cut cabbage in pieces and rinse under cold water and drain. Add 1 teaspoon of salt to boiling water and add cabbage, put lid on and let wilt for about 3 minutes, then add potatoes and carrots, continue wilting for 3 more minutes.

In large skillet, add bacon that is cut into pieces and let brown lightly, add, red bell pepper, green bell pepper, and onion and garlic to skillet, let simmer for 3 minutes, then Add cabbage, potatoes and carrots, stir in 1 teaspoon of seasoning salt and black pepper, onion powder, garlic powder, mix until combined. Add White Sugar, Red wine vinegar, and butter, mixing to combine well. Then add the remainder of seasoning salt, pepper to taste, and add 1 cup of broth from the cooked corned beef. Slice corned beef and lay over cabbage, then cover the pot and cook over medium heat for about 15 minutes until potatoes and cabbage are tender. Enjoy!


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