V’s Corn Beef Pot-O-Gold

This is for you Irish meal lovers out there and everyone in between! Corned beef was a treasure in my mother's kitchen. We had it maybe twice a year so whenever she made this dish it went fast! Main course meals would be coupled with cabbage and other veggies and leftovers would make a MEAN corn beef sandwich on wheat bread…oh and don't forget the mustard and pickle! While I love a good corn beef sandwich, I often times leave that chore to the deli. For those of you who enjoy a one pot meal like myself, this will be a favorite. It's simple, quick and to the point allowing you to pop it in the oven and finish your weekend chores or make a quick run to the grocery store. Go and get ye pot o' gold!


1 package of corned beef w/ seasoning

1 head of cabbage

6-8 small to medium size golden potatoes

4-6 whole carrots, peeled and coarsely chopped


Remove the beef from the package and wash the excess liquids off. (sometimes corned beef can be too salty to in order to remove the excess sodium you can also opt to boil it on medium low heat for thirty minutes to strip it). Place your corned beef in the middle of a medium to large size pot that is oven safe (I used a versatile iron pot frequently used for camping and stewing). Add about an 2-3 inches of water and place your cabbage, potatoes and carrots around and on top of the corn beef. Tightly seal the top of the pot with aluminum foil and place the lid on top. Place in the oven on 325 degrees and let cook for about 2 ½ -3 (depending on the size of your corned beef). Remove from the oven and be careful taking the aluminum foil off. There you have it folks. Good ole corned beef and cabbage, potluck style!