Beth & Friends

Beth & Friends

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Jan & Beth whip up some corned beef and cabbage for St Pat's! You can too!

You can make a fabulous Corned Beef and Cabbage Meal with just 4 ingredients! (Watch the video below!)

1 (5 lb) Corned Beef Brisket (plus spice packet)

12 small Red Potatoes

6 Large Carrots

1 Green Cabbage

Olive oil for drizzling over vegetables


Boil the Brisket with the contents of the spice packet for several hours or until fork-tender. In another pot, steam the veggies until fork tender. Slice the corned beef, surrounded with steamed veggies drizzled with olive oil!

Or! You can spice it up with this version that adds just a few more ingredients for great taste!

Corned Beef and Cabbage (Serves 4)


1 (5 lb) Corned Beef Brisket with spice packet

3 bay leaves

5-6 cloves

10 peppercorns, optional

3-4 cloves fresh garlic

1 large sweet yellow onion, quartered

1 large head green cabbage, quartered

6 large carrots peeled and cut into thirds

12 small red potatoes

Olive Oil and vinegar for drizzle

Salt and pepper to taste

Mustard for spreading on corned beef, optional


Remove spice packet from brisket. Place brisket in a large pot or Dutch oven.

Add contents of spice packet, bay leaves, cloves, peppercorns, garlic and onion. Pour enough water in pot to cover the corned beef. Cover and cook on medium high for several hours or until fork tender. (Corned Beef package should have cook time instructions as well.)When corned beef is cooked, turn heat off and cover pot with lid. In another pot, add cabbage quarters, potatoes and carrots. Add 3-4 inches of water to steam veggies. (Keep checking to make sure you have enough water in the pot. Add more if needed.) Cook vegetables until fork tender. (The potatoes may take a few minutes longer to cook.) Place corned beef, sliced against the grain, on a platter. Surround the corned beef with steamed vegetables. Drizzle with extra virgin olive oil and vinegar. Salt and pepper the vegetables as needed. Serve with mustard if desired.

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