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Favorite Corned Beef and Cabbage

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
  • Total Time
    Prep: 10 min. Cook: 2-3/4 hours
  • Makes
    10 servings

Ingredients

  • 1 corned beef brisket (about 4 pounds) with spice packet
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 3-1/2 pounds small potatoes (10-15), peeled
  • 8 medium carrots, halved crosswise
  • 1 medium head cabbage, cut into wedges
  • HORSERADISH SAUCE:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1/4 cup horseradish

Directions

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
  • Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
  • Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
  • For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish.
  • Cut beef across the grain into slices. Serve with vegetables and sauce.

Corned Beef and Cabbage Tips

What’s the best cut of corned beef to buy?

It depends on your personal preference. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, slices easily and is found in grocery stores more commonly. On the other hand, the point cut is pointed, has more fat and is better for shredding. Additionally, you could purchase an entire brisket, which has the point and flat cut, or a beef round, though it is a much less common cut for corned beef.

What else should I serve with the corned beef?

In addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread and a pad of butter. For more festive ideas, check out all of our St. Patrick's Day dinner recipes.

What’s the best way to cook corned beef and cabbage?

We love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our Easy Corned Beef and Cabbage recipe.
Nutrition Facts
1 serving with 2 tablespoons horseradish sauce: 564 calories, 28g fat (10g saturated fat), 134mg cholesterol, 1616mg sodium, 50g carbohydrate (11g sugars, 8g fiber), 29g protein.

Reviews

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Average Rating:
  • Bill
    Sep 22, 2020

    I make it your way but never added brown sugar. Fall is best time because cabbage & potatoes are FRESH.. I use small head of cabbage and leave the core so it stays together and whole skin on Eastern white Potatoes..My family always ate w horseradish and wholegrain mustard spread on top and 1 cup of cooking liquid. My wife's family sprinkled apple cider vinegar on top. The reviewer who wants more flavor may try a combination of The 3 or Red Wine or Rice wine vinegar.. Experiment a bite full at a time . ENJOY

  • Tany
    May 11, 2020

    It was good, I'd like to figure out how to make it more flavorful next time. The sauces are helpful. I'm thinking maybe I covered it with too much water to be sure it was covered, diluting the flavor. The thing I really liked about it, compared with how I have prepared corned beef and cabbage before (in a crockpot), was that the vegetables were added later in the process and not as mushy as our previous efforts. I would reduce the amount of time for potatoes and carrots, and check them rather than keep them cooking until the end. This is a recipe I'll stick with, but I'll also look at tweaks and figure out ways to boost the flavor. Thanks.

  • Juliet
    Mar 20, 2020

    delish

  • BradleyMac
    Mar 19, 2020

    I made this recipe for our St Patrick's Day Dinner. This is going to be our Corned Beef recipe from now on

  • MKorgen
    Mar 18, 2020

    YUM! This is a delicious recipe! Here are my tweaks. I had a pre-seasoned corned beef from Costco. I couldn’t be home so I started it in the crockpot. In addition to the recipe, I added a can of beer. I made sure the meat was covered with liquid. I cooked it on high for about 7 hours. When I got home, I was in a time crunch, so I transferred the meat and liquid to a stovetop pressure cooker. I cooked it at pressure for about an hour. Brought the pressure down and added the potatoes and carrots. I took some of the broth for the sauce at that time. Took it back up to pressure for about 30 minutes. Made both sauces during that time. Took the pressure back down, added the cabbage. Back up to pressure for a couple minutes. Brought the pressure back down...each time, I released the pressure fairly quickly because I was time-limited. The meat was fall apart tender. The potatoes, carrots and cabbage were cooked to perfection. The sauces took everything to the next level. Absolutely delicious. I still served regular mustard and one person ate it, but the rest of us used the sauces. It’s the middle of the night right now. I woke up thinking about my delicious dinner. I wowed our friends. They couldn’t stop raving. I’m soooooo glad I found this recipe. Thank you. DELICIOUS!

  • Nightfall
    Mar 9, 2020

    Just like my mom’s recipe, although she always adds an onion halved in the pot with the corned beef, along with about 10 peppercorns, the bay leaves, and a clove or two. Add a decent sized turnip when you add the carrots and potatoes. We don’t like horseradish, so I can’t comment on that sauce, but everything else is delicious and practically cooks itself. Sometimes I turn the potatoes and cabbage into colcannon, but it’s great as is.

  • Alina
    Aug 7, 2019

    It was absolutely delicious. Will definitely make again. Thank you for the recipe.

  • Cruz
    May 30, 2019

    Prepared this dish last St. Patrick's Day and it was a big hit! The Corn Beef was literally falling apart and flavorful. I added a few extra herbs in the boil because being Puerto Rican it's kinda a habit. I included red and green bell peppers, parsley, white onion, garlic and additional salt and pepper. I also used beef stock and beer instead of water. My husband usually doesn't eat the Irish food served at the local pub but he ate and ate until there wasn't anything left. He particularly loved the horseradish sauce, I didn't make the mustard because I ran out of time. I've cooked this meal 5 times so far, and plan on making it our regular St. Patrick's Day Dinner!

  • squeakymouse
    May 5, 2019

    Excellent. I added 1 can of light beer. I did not make the mustard sauce, only the horseradish sauce. Very good.

  • Martysue
    May 1, 2019

    This was my first time making a real corned beef and cabbage stew, and it was deeee-licious! I will use this recipe over and over. Next time I'm going to try the horseraddish sauce with it.