Gloria’s Corned Beef and Cabbage

My cousin’s mom Gloria made sure her three sons learned how to cook by preparing meals with them in the kitchen. Thanks to Gloria, her sons love to share their memories of cooking with her and now enjoy cooking with their children. This recipe is a favorite of her boys – true TASTOSTERONE cooks.


  • 1 pound package of corned beef
  • Pinch of pickling spice
  • 1 tablespoon salt
  • 2 large onions, peeled
  • 2 lbs potatoes, peeled and cut into thirds
  • 2 large carrots, peeled
  • 1 head cabbage, quartered
  • Spicy mustard


  1. In a large pot add enough water to cover the corned beef.
  2. Add onions and pickling spice.
  3. Bring to a boil, cover, then simmer for 3 hours. Change water after 1 1/2 hours (optional).
  4. Add potatoes to water for the last 30 minutes of cooking.
  5. In a separate pot, boil water and add salt.
  6. Add carrots and cabbage to boiling water. Cook for 5 minutes then drain.
  7. Drain corned beef and potatoes from other pot.
  8. Slice corned beef, removing the fat first.
  9. Plate with potatoes, carrots, cabbage, and a side of spicy mustard.


Leftovers from this recipe make great Reuben sandwiches. Take your corned beef and add sauerkraut, Russian dressing, mayo or mustard, and Swiss cheese on rye bread.  Butter the outsides of your bread; layer the ingredients; and press your sandwich in a panini-maker or on a non-stick pan with a spatula until the cheese starts to melt and the bread is toasted.

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