Corned Beef and Cabbage


  • 1 (4-5 lb.) corned beef
  • 1 bay leaf
  • Water
  • 1 clove garlic
  • 1/2 tsp. peppercorns
  • 1 large cabbage
  • 16 medium carrots
  • 16 small red potatoes


In an 8 quart Dutch oven, place beef, spice packet included with the beef, garlic, bay leaf, peppercorns and enough water to cover meat. Cook over high heat to boiling. Reduce heat to low; cover and simmer for 3 to 3 1/2 hours until meat is fork tender. Remove meat with slotted spoon and keep warm. Cut cabbage into wedges and add together with carrots and potatoes to liquid in Dutch oven. Over high heat, bring to a boil; then, reduce heat to low, cover and simmer about 30 minutes or until the vegetables are fork tender. To serve, slice beef and arrange on warm large platter with cabbage, carrots and small red potatoes.

Serves 14 to 16

Stuffed Rye Bread with Corned Beef

(Tip: Use left over corned beef)

  • 1/2 cup Sauerkraut
  • 1 Delicious Orchards Rye Bread
  • 1/2 lb. corned beef
  • 1/4 lb. Swiss cheese, sliced very thin
  • Your favorite thousand island dressing
  • Non-stick cooking spray


Cut bread horizontally and vertically to make 1-inch squares but do not cut all the way through to bottom. In mixing bowl, combine corned beef, Swiss cheese (reserving 4 slices of Swiss), 1/2 cup sauerkraut and 4 teaspoons Thousand Island dressing. Mix well. Then, generously stuff into crevices. Spray a large piece of foil with non-stick cooking spray and place bread on foil. Wrap loosely and bake at 350 degrees for about 15 minutes. Unwrap bread and place 4 slices of Swiss on top. Dab with Thousand Island dressing and return to oven until cheese is melted and lightly brown. Remove from oven. To serve, place on platter and guests pull bread apart to enjoy.