Savannah Corned Beef Dinner

Oxmoor House
8 to 10 servings


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1 (4- to 5-pound) corned beef brisket, trimmed
2 bay leaves
1 1/2 teaspoons whole cloves
1 1/2 teaspoons whole peppercorns
1 medium cabbage, cut into wedges
6 medium potatoes, peeled and cubed
6 medium carrots, scraped and cut in julienne strips
4 medium onions, peeled and quartered
Fresh parsley sprigs (optional)


Place brisket in a large Dutch oven; cover with water. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.

Add cabbage; cover and simmer 10 minutes. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.

Remove brisket to a warm platter; slice thinly across the grain. Remove vegetables from liquid, discarding spices; place on platter with sliced brisket. Garnish with parsley, if desired.

Created date

February 2010