Corned Beef & Cabbage in Ale

Prep Time
Cook Time
2h 20m
Ready In

"I had an old cutting from a paper, and I have had it for a few years now. I am not sure which paper it was. I have made a similar recipe and thought I would post this to make for the family over next winter. The recipe did not state what type of ale, but I have another cutting with the same type of recipe that states brown ale."

Original is 4 servings


  • Serving Size: 1 (911.2 g)
  • Calories 1485.1
  • Total Fat - 48.2 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 244.9 mg
  • Sodium - 2747.8 mg
  • Total Carbohydrate - 214.6 g
  • Dietary Fiber - 10 g
  • Sugars - 177.8 g
  • Protein - 54.9 g
  • Calcium - 373.3 mg
  • Iron - 10.4 mg
  • Vitamin C - 141.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Peel carrots and cut into chunks, peel onion and cut into quarters, cut cabbage into quarters.

Step 2

Place the corned beef in a large saucepan ~ add the ale, chunks of carrots, baby potato's , quartered onions, mustard & thyme sprig.

Step 3

Add just enough cold water to cover the corned beef and bring to a boil and simmer gently for 1½ to 2 hours.

Step 4

Halfway through, check the vegetables ~ if tender, remove them and set aside. If not yet tender wait and keeping checking until tender. Add the quartered cabbage & cook until tender, about 15 minutes.

Step 5

When the meat is tender, return all the vegetables to the saucepan and reheat.

Step 6

Serve the meat in slices, surrounded by the vegetables and stock.

Step 7

Serves 4.


No special items needed.

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