Reardon’s Olde Style Corned Beef

Submitted by Paul Reardon, 2012 Award Recipient


Springers Meats on Morley Hamilton, ON, has great Corned Beef Brisket ready to cook and available in a variety of sizes.

  • 4LB Corned Beef Brisket
  • 2 Onions chopped
  • Potatoes
  • Cabbage
  • 1 Bay Leaf
  • 3-4 Cloves
  • 1 Garlic Clove
  • 1 Tbsp. Peppercorns
  • 2 Tbsp. Pickling Spice


  1. Place all ingredients in a large pot and cover with water. Bring to a boil skimming off any foam and reduce heat to slow boil and cover with lid. Defoam occasionally. Cook for 45 to 60 min. per pound.
  2. Remove corned beef from pot and rest covered in foil.
  3. Peel potatoes and halve. Remove core of cabbage and cut into wedges.
  4. Option 1: Cook cabbage and potatoes using corned beef water.
    • Remove spices and onions from corned beef water and add potatoes and cabbage. Cook for 30-45 min.
  5. Option 2: Boil potatoes separately.
    • If preferred the potatoes can be boiled separately but the cabbage tastes great in corned beef water. Cook for 30-45 min. 
  6. Just before vegetables cooked trim fat from brisket. (Or leave on for the true
  7. corned beef lovers).
  8. Slice against the grain, to ensure tenderness.



Have a Guinness! (OR 2)