“I love this dinner on St. Pats day or any day. This is from my mother-in-law. I have been making this for about 26 years. I was not really fond of corned beef till this recipe, as a new cook, it was simple, easy and delicious.”
5hrs 25mins

Ingredients Nutrition


  1. Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves,and bay leaves.
  2. Cover and simmer (do not let boil)1 hour per pound of meat, or till fork tender.
  3. Remove meat from liquid;add potatoes and carrots. . Cover; bring to boiling and cook 10 minutes.
  4. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done.
  5. Spice Glaze:
  6. If you like, glaze the corned beef while vegetables cook.
  7. Spread fat side of meat lightly with prepared mustard.
  8. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves.
  9. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.

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