Patrick Doyle's Corned Beef and Cabbage


Pre-seasoned corned beef brisket, 4-5 pounds
1 head cabbage, cut into wedges
1-3 pound bag of baby red potatoes
2-3 onions, peeled and quartered
1 bag of carrots, peeled and cut into chunks


Preheat the oven to 250 degrees.

Remove the brisket from the bag, reserve the liquid. Trim the fat cap from brisket. Place brisket in roasting pan, trimmed side up, along with juices from the bag. Add enough water to the pan until it reaches halfway up the sides of the brisket. Cover tightly with foil, place in oven, and cook for 7-8 hours, or 10 hours if your brisket is larger.

After 8 hours, turn down the temperature to 140 degrees to “hold” it. Keep the brisket in the oven for an additional 2-4 hours.

Remove from oven and let cool.

While the brisket is roasting, steam your vegetables until tender.

Slice brisket and serve with vegetables.

*Recipe courtesy of Patrick Doyle, owner of Bullet’s, Bonnie’s, and Doyle’s Irish Pub in Monroe, WI.