Classic Corned Beef and Cabbage Dinner

Irish Cuisine, Corned Beef, Cabbage an Roasted Potatoes
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Ratings (9)
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
532 Calories
24g Fat
20g Carbs
57g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is a classic corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage. As an additional option, you can serve the corned beef with a mustard sauce or horseradish sauce.


  • 1 corned beef brisket, about 4 pounds
  • 1 small bay leaf
  • 6 peppercorns
  • 2 to 3 rutabagas, cut into chunks
  • 1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
  • 12 small whole onions, peeled
  • 6 medium potatoes, peeled
  • 1 medium head of cabbage, cut into wedges

Steps to Make It

Place meat in a deep saucepan or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours.

Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.

Serve corned beef surrounded with vegetables.