Corned Beef With Cabbage, Potatoes, and Carrots

Corned Beef and Cabbage Dinner
Diana Rattray
Prep: 20 mins
Cook: 2 hrs 45 mins
Total: 3 hrs 5 mins
Servings: 6 servings
Nutrition Facts (per serving)
1426 Calories
71g Fat
75g Carbs
117g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1426
% Daily Value*
Total Fat 71g 91%
Saturated Fat 28g 139%
Cholesterol 401mg 134%
Sodium 380mg 17%
Total Carbohydrate 75g 27%
Dietary Fiber 11g 38%
Total Sugars 30g
Protein 117g
Vitamin C 56mg 280%
Calcium 213mg 16%
Iron 12mg 67%
Potassium 2505mg 53%
*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 glazed corned beef recipe is the only one you'll need for a hearty family meal or St. Patrick's Day dinner. The spices flavor the corned beef brisket perfectly, and the brown sugar and mustard glaze adds a delicious finishing touch. The corned beef is first simmered with potatoes, cabbage, carrots, and turnips and then it's glazed and baked for 10 minutes, resulting in a satisfying dish with rich flavor.

The recipe calls for mixed pickling spices which can be purchased (and sometimes come with the beef brisket) or made from scratch. Feel free to replace some of the carrots with peeled and sliced parsnips, and rutabaga may be substituted for the turnips. You can also make corned beef and cabbage right in your Instant Pot.


For the Corned Beef:

  • 1 (4- to 5-pound) corned beef brisket

  • 1 tablespoon mixed pickling spices

  • 1 teaspoon black peppercorns

  • 1 teaspoon mustard seed, yellow or brown

  • 1/2 teaspoon thyme

For the Vegetables:

  • 6 medium red potatoes, peeled and halved or quartered, depending on size

  • 2 cups baby carrots, or about 4 to 6 medium carrots

  • 6 small  turnips, peeled

  • 1 to 2 dozen small boiling onions

  • 1 cabbage, cut into 8 wedges

For the Glaze:

  • 1/2 cup brown sugar, packed

  • 1/4 cup cider vinegar

  • 1/4 cup prepared mustard

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

Steps to Make It

  1. Put the corned beef brisket in a large Dutch oven or stockpot and cover with water. Tie the pickling spices, peppercorns, mustard seeds, and thyme in a double thickness of cheesecloth or put them in a small bouquet garni bag. Add the spice bag to the water.

  2. Place the pot over high heat and bring to a boil; reduce the heat to low, cover, and simmer for 2 1/2 hours.

  3. Add the potatoes, carrots, turnips, and peeled onions. Cover and simmer for 10 minutes longer.

  4. Add the cabbage wedges, cover, and simmer for about 15 minutes longer, or until the vegetables are tender. Cover the pan and simmer for about 15 minutes, until the potatoes and other vegetables are tender.

  5. Heat the oven to 375 F/190 C/Gas 5. Transfer the corned beef brisket to a baking pan.

  6. Combine the glaze ingredients in a saucepan. Bring to a simmer and cook, stirring, for 5 minutes. Spoon over the corned beef

  7. Bake in the preheated oven for about 10 minutes, basting a few times.

  8. Transfer the glazed corned beef to a large serving platter and slice the meat. Arrange the cabbage wedges, potatoes, carrots, onions, and turnips around the sliced brisket.

  9. Serve and enjoy.

Homemade Mixed Pickling Spices

Combine 1 tablespoon of whole mustard seeds with 1 1/2 teaspoons of whole allspice berries, 1 teaspoon of coriander seeds, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon of ground ginger, 1 crumbled bay leaf, 1 crumbled cinnamon stick, and 2 or 3 whole cloves. This recipe makes about 3 tablespoons; store leftover in an airtight container in a cool, dark place.


  • If using whole carrots, peel them, slice them lengthwise, and then cut into 3-inch lengths.
  • If there isn't room in the Dutch oven, the cabbage can be cooked in a separate pan, in a small amount of salted boiling water.

Recipe Variations

  • Add about 1 cup of cubed parsnips (1- to 2-inch pieces) to the vegetables, or replace part of the carrots with cubed parsnips.
  • Replace the turnips with cubed rutabaga (1- to 2-inch pieces).
  • Use small cippolini onions instead of boiling onions.