An Irish Favorite: Corned Beef and Cabbage

An Irish Favorite: Corned Beef and Cabbage

This classic dish is an Irish favorite. Serve this up for a St. Patty's Day treat or simply make it for a hearty weeknight meal.


Looking for more terrific Irish food recipes?  Check out our collection of Saint Patrick's Day Recipes: 8 Fresh Ideas for Dinner today!

Preparation Time20 min

Cooking Time3 hr 20 min


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


To serve 12, use a 14 to 20 quart pan.

  1. Coarsely chop enough onions and carrots to make 1 cup each. In pan, place. onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
  2. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.
  3. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through. Cored, then into wedges.
  4. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
  5. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
  6. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and. discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

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bjh, cut cabbage in half and cut the core out. I usually cut it into quarters because it is easier to cut the core out that way but either way works. I made this yesterday and it was absolutely tasty and delicious! I made it without the stout because my daughter must be gluten free and it was still the best corned beef I've ever made. This is my go-to recipe from now on!

Great AMERICAN-Irish recipe. Please understand, Corned Beef and Cabbage is not served in Ireland, at least the Ireland I grew up in.

@bjh11244 4088128, Try piercing the meat with a fork or knife after 2 1/2 hours. If it does not seem tender enough, please allow it to cook for an additional 30 minutes. We also had a minor typo in the recipe; thanks for pointing it out to us. When cutting the cabbage, we've updated line #3 read "Cut cabbages in half. Cored, then into wedges." To core cabbage, First cut the cabbage directly in half. Then you need to remove the core by simply slicing the core out of the middle of the cabbage. After the core is removed, then cut the cabbage into wedges. Hope this helps, and please let us know how it turns out! --Editor of RecipeLion

I have a problem with this sentence in #2. "Simmer until meat is tender when pierced, 2 1/2 to 3 hours." do I pierced it after the 2 1/2 to 3 hours or before it is up, and in sentence #3 cores, what do I do with this "cores" ?do I add it or throw it away?. I am anxious to make 'Corned Beef and Cabbage' and I want to make it right. Thank you. Sincerely Barbara

were do i get irish stout and what is it, what is coriander seed and were do i get that


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