Corned Beef and Cabbage


Copper Chef 9.5 inch Deep Square Pan 

Cooker Device: 
Copper Chef


Prep time
Cooking time
Total time


4 pounds
corned beef brisket
1 teaspoon
black peppercorns
1 teaspoon
ground allspice
1 teaspoon
mustard seed
Bay leaves
12 ounces
can beer
2 cloves
garlic, minced
Sprigs thyme
1 pound
carrots cut into large chunks
1 pound
baby potatoes, halved
large cabbage, rinsed, quartered
sliced rye bread, for serving
mustard, for serving


  1. Place the corned beef into a Copper Chef 9.5 inch Deep Square Pan.
  2. Add the peppercorns, allspice, mustard seeds, bay leaves and beer.
  3. Add enough water to cover the meat.
  4. Bring to a boil, then cover and simmer for 2 hours.
  5. Add the potatoes, carrots, and thyme. 
  6. Add more water to cover the vegetables.
  7. Bring the liquid to a boil, cover and simmer an additional 15 minutes.
  8. Transfer the corned beef and vegetables to a serving platter and cover with aluminum foil.
  9. Add the cabbage to the liquid and cook until softened, about 10 minutes.
  10. Serve hot with rye bread and mustard.