Great Day Kitchen, 3/15/18 - Corned Beef and Cabbage

Chef Moe Platt visited the Great Day Kitchen to prepare some corned beef and cabbage

Chef Moneshay “Moe” Platt, from Mojo’s Catering Services, visited the Great Day Kitchen to prepare some delicious food.

Click here to learn more about MoJo's Catering or call (559) 975-7238.

Corned Beef and Cabbage


  • 1 (2-6lb) Corned Beef Brisket
  • 1 tsp of Peppercorn
  • 2 to 4 Dry Bay Leaves
  • 1 to 3 heads of Fresh Lettuce
  • 1 to 12 medium Red Potatoes
  • 1lb bag of Carrots
  • 1 bunch of fresh Parsley
  • 2 sticks of Real Butter, Unsalted
  • 2 Fresh Garlic Cloves
  • 1 medium Fresh Sweet Onion
  • Whole Grain Mustard (whatever floats your boat)
  • Use Rye Bread, Corn Bread or Irish Soda Bread


  • Use a Large Dutch Oven or Stock Pot. This will hold everything at once.
  • Place Brisket best side up in the bottom of the pot. Please don't rinse the meat. You'll take the marinade off.
  • Cover Brisket generously in water (Optional: and a bottle of beer to add flavor and is a tenderizer.)
  • Bring to a boil. Reduce heat and simmer for 2 hrs.
  • Get your red potatoes. Wash them and take any roots or bad coloring off. Put them in the pot, on top of meat for approximately 20 mins.
  • Get your carrots clean and cut them into 3rds and put them in the pot on top of the potatoes and cover them back up for an additional 15 mins.
  • Get your cabbage and cut into wedges and put in the pot on top of the carrots for 25 mins.
  • Get that juice from the bottom and base the top repeatedly for 5 mins and your done.
  • Serve and eat.

You may want to eat with Mustard and Sauerkraut and enjoy with an Irish beer or Irish Whiskey.

Serves 8-12

Time 3 hrs

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