Corned beef 1 from Joy of Cooking (Sixth edition 1975) (page 466) by Irma S. Rombauer and Marion Rombauer Becker

  • corned beef
  • cabbage

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gnocchi 2: with farina; Boiled mature potatoes (Pommes Anglaise); Horseradish sauce (Sauce Albert)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • eliza on June 28, 2024

    In my book this is on page 412. We use the brine with sugar; halving the amounts is usually enough. Our preferred cut is eye of the round. I brine for 2 days in the fridge. I now cook it in the slow cooker for 6-7 hrs on low. This makes a lovely corned beef which keeps well and freezes perfectly if well wrapped. Great for sandwiches.

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