Corned Beef & Cabbage Recipe

Corned beef dinner
Susan Marie Andersson / Getty Images
Ratings (6)
  • Total: 33 mins
  • Prep: 30 mins
  • Cook: 3 mins
  • Yield: 12 plates (12 servings)
Nutritional Guidelines (per serving)
699 Calories
27g Fat
40g Carbs
70g Protein
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Nutrition Facts
Servings: 12 plates (12 servings)
Amount per serving
Calories 699
% Daily Value*
Total Fat 27g 35%
Saturated Fat 11g 53%
Cholesterol 202mg 67%
Sodium 540mg 23%
Total Carbohydrate 40g 15%
Dietary Fiber 10g 34%
Protein 70g
Calcium 162mg 12%
*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 hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.

You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.

Ingredients

  • 1-3/4 pounds onions, divided use
  • 2-1/2 pounds carrots, divided use
  • 6 pounds corned beef brisket or round, spiced or unspiced
  • 1 cup malt vinegar
  • 6 ounces Irish stout beer
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon dill seed
  • 1/2 tablespoon whole allspice
  • 2 bay leaves
  • 3 pounds cabbage, rinsed
  • 2-1/2 pounds small red potatoes, scrubbed
  • 1/2 cup coarse grain mustard, optional
  • 1/2 cup Dijon mustard, optional

Steps to Make It

  1. Gather the ingredients.
  2. Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
  3. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
  4. Add onions, carrots, and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
  5. To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.