Corned Beef & Cabbage

Corned Beef & Cabbage

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  • 1 lb beef roast
  • 1 tsp mustard powder
  • salt and pepper to taste
  • 1/2 medium onion chopped
  • 1 tsp whole black peppercorns
  • 1/4 tsp fresh thyme
  • 1 bay leaf
  • pinch allspice
  • water enough to cover meat
  • 1/2 cup apple cider vinegar
  • 8 cups green cabbage chopped
  • horseradish to taste


  • Season the beef with mustard powder, salt and pepper.
  • In a large stock pot, add meat, onion and remaining spices. Cover with water and add vinegar.
  • Bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  • Add the cabbage to the pot and cook for an additional 1-2 hours until the meat and cabbage are tender.
  • Slice beef thinly across the grain and serve with horseradish.


1 serving = 4 oz protein, 2 cups vegetable
Phase II Variation: Use beef brisket instead of roast.