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Lemon Rosemary Corned Beef & Cabbage

| 1 min read
Lemon Rosemary Corned Beef & Cabbage

Enjoy a traditional Corned Beef & Cabbage dinner sprinkled with Lemon Rosemary Salt, and served with a side of soft pretzels and Maui Onion Mustard. 


  • Eastern Standard Provisions Co Lemon Rosemary Salt
  • Eastern Standard Provisions Co Maui Onion Mustard
  • 3lb. corned beef brisket with spice packet
  • 1 head green cabbage, cut in wedges
  • 4 shallots, peeled
  • 10 baby potatoes
  • 10 baby carrots
  • 2 tsp. whole black peppercorns
  • 2 bay leaves

Cooking Instructions:

  1. Place corned beef and shallots in a large pot and fill with enough water to cover the beef. Place peppercorns and bay leaves in the water.
  2. Bring water to boil and continue to boil beef for 30 minutes then reduce heat to a medium simmer. Cover and cook for 3 hours. 
  3. Remove lid after 3 hours, and add carrots, cabbage, and potatoes to the pot. Cook covered for 30 more minutes until potatoes are soft. 
  4. Remove vegetable from pot into serving bowl. Sprinkle Lemon Rosemary Salt over vegetables. 
  5. Serve sliced corned beef and vegetables with a side of Maui Onion Mustard and your favorite pretzels.