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Prepare as directed, using a 6-lb. corned beef brisket and doubling all remaining ingredients. Makes 24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this last night for St. Patrick's Day dinner. It was delicious! I made one substitution - I use real maple syrup instead of pancake syrup. I served boiled red potatoes and baby carrots as well. Yum!
I have made this several times and this never reaches a plate. The smell of it coming out of the oven brings everyone in the house to the kitchen. After slapping hands away for five minutes someone start cutting into it. It may sound like we are savages but my children are older and have their own lives so when I get the chance to have them all with me. You can bet I'll be making this for ST. Patty this year.
Easy to prepare and absolutely delicious. The only way I will make corn beef and cabbage.