Traditional Corned Beef And Cabbage Recipe

The Best Corned Beef and Cabbage Recipe

We love celebrating St. Patrick’s Day! Our kids are at that age where they believe in sneaky leprechauns and are gleeful at the tricks they play. Plus our town has a big parade and festival every year because it was settled by Irish immigrants, named Dublin, and we have four leaf clover symbols everywhere year-round as part of our town decor. And I also have a fairly strong Irish heritage myself. Corned beef and cabbage is a traditional meal for Irish-Americans, but not so much for the actual Irish, where beef was historically far too expensive for most families to afford. It was the Irish who immigrated to America (specifically New England where this dish is also sometimes referred to as “boiled dinner”). Beef in New England was plentiful and far less expensive, who popularized this dish, which is made with brisket and spices cooked in a dutch oven on the stovetop with liquid (anything from water to Guinness to beef broth works). Red potatoes and carrots are added towards the end, with cabbage being thrown in for the last 15 minutes. Then the tender meat is sliced against the grain and served with the vegetables and potatoes. This is my favorite corned beef recipe made using a corned beef roast that you are readily available at grocery stores and Costco. It’s my favorite way rather than purchasing a whole packer brisket and doing the longer brine myself. This is a fabulous one-pot meal that is total comfort food. Wishing for a taste of the Emerald Isle this St. Patrick’s Day? Be sure to try our Irish Apple Cake with Warm Custard Sauce, Bangers and Mash, Irish Soda Bread, or Dublin Coddle (One Pot Irish Potato, Sausage & Onion Stew) as well for a true Irish feast! Also, corned beef leftovers are the BEST. Make an amazing reuben sandwich with them or chop them up and throw them in a simple beef or chicken broth with a bunch of veggies and the leftover potatoes and cabbage for a soup. It’s SO GOOD.

What is corned beef and cabbage (Irish)?

Corned beef and cabbage is a hearty meal that is made from the flat cut of beef brisket (as opposed to the point cut which is perfect for burnt ends). Historically, brisket has been a relatively inexpensive cut of beef. The meat goes through a long curing process using large grains of rock salt, or “corns” of salt, and a brine. It’s then slowly cooked, turning a tough cut of beef into one that’s super tender and flavorful.

Traditional Corned Beef and Cabbage Irish Ingredients

Corned beef with spice packet. Corned beef is traditionally made with the flat cut beef brisket; you can buy it pre-brined and ready-to-cook from the grocery store. The spice packets usually consist of mustard seeds and brown sugar. Bay leaves Black peppercorns Beef Broth Carrots – You can use whole carrots or chopped carrots. I would recommend keeping the carrots in bigger chunks though so they don’t cook too fast. Small red potatoes (also called new potatoes) Green cabbage – Look for a head of cabbage that doesn’t have wilted leaves around the outside so you know it’s fresh.

How to cook Corned Beef and Cabbage (Stove Top Directions)

Slow Cooker Corned Beef and Cabbage Recipe

How to serve this Recipe for Corned Beef and Cabbage

This is a pretty complete meal all on its own, but I recommend serving corned beef and cabbage with a nice crusty bread or a loaf of currant or raisin-studded Irish Soda Bread. Some people also enjoy it with a creamy horseradish sauce, mustard sauce, or even sour cream. And to round out your classic Irish meal with a real Irish dessert, this Irish Apple Cake with Warm Custard Sauce is delicious, as is my favorite Sticky Toffee Pudding Cake.

More St. Patrick’s Day Recipes

Irish Colcannon (Mashed Potatoes & Cabbage) Layered Rainbow Jello Shepherd’s Pie Irish Apple Cake Bangers and Mash Irish Soda Bread

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