Perfect Corned Beef and Cabbage Meal

Corned Beef and Cabbage
Steve Manson / Getty Images
  • Total: 2 hrs 35 mins
  • Prep: 15 mins
  • Cook: 2 hrs 20 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
449 Calories
12g Fat
69g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 449
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 27%
Cholesterol 55mg 18%
Sodium 415mg 18%
Total Carbohydrate 69g 25%
Dietary Fiber 13g 48%
Protein 23g
Calcium 275mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a classic corned beef and cabbage recipe, perfect for St. Patrick's Day or any family meal.

I add rutabaga to my corned beef and cabbage, and others prefer parsnips or turnips. Feel free to add an extra cut-up vegetable to your dinner, leave one out, or go with the ingredients listed below. You can also make corned beef and cabbage right in your Instant Pot.


  • 10 allspice berries
  • 1 teaspoon black peppercorns
  • 2 to 3 sprigs of thyme (or about 1/2 teaspoon dried leaf thyme)
  • 2 medium bay leaves
  • 1 corned beef brisket
  • 3 cups beef broth
  • 2 medium onions (each cut into 4 wedges)
  • 1 medium clove garlic (minced)
  • 3 1/2 pounds red-skinned potatoes (unpeeled or peeled, scrubbed and quartered)
  • 6 to 8 large carrots (halved and cut into 3-inch lengths)
  • 1 large head cabbage (cut into 8 wedges)
  • 1 medium rutabaga (cut into 2-inch chunks)
  • Optional: Horseradish and Mustard Sauce:
  • 1 cup sour cream
  • 1 to 2 tablespoons prepared horseradish
  • 1 tablespoon grainy mustard (or to taste)
  • Dash cayenne pepper
  • 2 to 3 tablespoons of fresh chopped parsley
  • Garnish: fresh chopped chives

Steps to Make It

  1. Combine the allspice berries, peppercorns, and thyme in a small cheesecloth bag. Tie the bag tightly to keep the herbs and spices inside.

  2. Put the corned beef in a 6- to 8-quart saucepan or Dutch Oven, add the bay leaves, beef broth, and the bouquet garni bag. Add enough water to cover the corned beef brisket and add the garlic and onion.

  3. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours.

  4. Remove the corned beef to a platter, cover with foil, and keep warm in a very low oven or warming drawer.

  5. Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid).

  6. Bring to a boil, cover, reduce heat to medium-low and cook for 10 minutes.

  7. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Optional Horseradish and Mustard Sauce

  1. In a bowl, combine the sour cream with the prepared horseradish, mustard, 2 to 3 tablespoons of parsley, and a dash of cayenne pepper.

  2. Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired. Serve the horseradish and mustard sauce in a separate bowl.

Recipe Variation

  • Add sliced or diced parsnips or other root vegetables along with the potatoes.

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