Mom’s Corned Beef and Cabbage

 

I’ve loved this dish for as long as I can remember. My mom knew exactly how to make the corned beef so tender and delicious. I have to give my mother Edna all of the credit for sharing her recipe. The secret to extra juicy and tender corned beef is when after cooking the beef for 2-3 hours our until tender, she places the corned beef into a baking dish, covers it with foil, and cooks in on low until the potatoes, carrots and cabbage and cooked in the corned beef broth.

This yummy dish is best served with a dollop of dijon mustard and an ice cold Irish ale.

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We hope you enjoy this recipe!