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Corned Beef & Cabbage


The PCR-1S Range


1corned beef brisket (about 4 pounds) with spice packet

2 tablespoons brown sugar

2 bay leaves

3 tablespoons Salted Butter

3-1/2 pounds small potatoes (10-15), peeled

8 medium carrots, halved crosswise

1 medium head cabbage, cut into wedges


2 tablespoons all-purpose flour

1 tablespoon sugar

1 tablespoon cider vinegar

1/4 cup horseradish


  1. Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.

  2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)

  3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

  4. For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish.

  5. Cut beef across the grain into slices. Serve with vegetables and sauce.


The max load capacity of this range is 15 pounds; if using a stockpot or braising pan no larger than a 1” overhang over element diameter.

Chef’s Tip!

The packet of spices add flavor, but can be a nuisance with all of the little peppercorns etc. You can pour the spices into a large tea ball and place it in the cooker. You may want to also add a package of dry onion soup mix. The result is a wonderful soup base remaining after the meat and vegetables are taken out. You then can enjoy it as soup.

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