Corned Beef and Cabbage Recipe

Corned beef and cabbage is a classic dish often associated with Irish cuisine, particularly popular around St. Patrick’s Day. This hearty meal combines tender corned beef brisket with boiled cabbage, carrots, and potatoes, creating a savory and satisfying feast.


  • 1 (3-4 pound) corned beef brisket with seasoning packet
  • 10 cups water
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled and smashed
  • 1 head of green cabbage, cut into wedges
  • 6 medium carrots, peeled and cut into large pieces
  • 6 medium potatoes, peeled and halved
  • 2-3 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)


  1. Prepare the Brisket: Rinse the corned beef brisket under cold water to remove any excess salt. Place the brisket in a large pot or Dutch oven.
  2. Add Water and Seasonings: Pour in the water until the brisket is fully submerged. Add the seasoning packet, onion, garlic, and bay leaves.
  3. Cook the Brisket: Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook the brisket for about 2.5 to 3 hours, or until the meat is tender and easily pierced with a fork.
  4. Add Vegetables: About 30 minutes before the brisket is done, add the potatoes and carrots to the pot. Cover and continue cooking for 15 minutes.
  5. Cook the Cabbage: Add the cabbage wedges to the pot and cook for an additional 15 minutes, or until all the vegetables are tender.
  6. Serve: Remove the brisket from the pot and let it rest for a few minutes before slicing. Arrange the sliced corned beef on a platter and surround it with the cooked vegetables. Sprinkle with fresh parsley if desired.
  7. Enjoy: Serve hot and enjoy your homemade corned beef and cabbage!

This dish pairs well with a side of mustard or horseradish sauce for added flavor.

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