Harris Ranch Corned Beef and Cabbage

Servings 8


  • 3-1/2 lbs. Harris Ranch corned beef brisket
  • 6-8 red potatoes quartered
  • 3 medium carrots cut into 2 inch pieces
  • 2 medium rutabagas peeled and cut into 6-8 wedges
  • 1 medium head cabbage cut into 6-8 wedges


  • Place meat in an 8-quart Dutch oven and put in enough water to cover meat. Bring to a boil. Reduce heat to low, cover and simmer 2 hours or until brisket is almost tender. Add red potatoes., carrots and rutabagas. Continue to simmer for 20 minutes.
  • Add cabbage, return to boil. Reduce heat, cover and simmer for 10-15 minutes longer or until vegetables are fork tender. Remove corned beef and slice thin and diagonally against the grain.
  • Serve with either high quality mustard, whole grain mustard horseradish or Harris Ranch Horseradish.