How to Make Corned Beef & Cabbage

Whether you're choosing to celebrate St. Patrick's Day with some Irish food traditions or just craving some fork-tender corned beef with all the trimmings, let us guide you on how to make the best corned beef and cabbage. Our detailed instructions will help you bring an Irish feast to the table with plenty of leftovers for sandwiches and hash.

The Ultimate Corned Beef & Cabbage

“Celebrate St. Patrick's Day with this ultimate corned beef and cabbage. Corned beef is slow-cooked in a Dutch oven with potatoes, carrots and cabbage in a flavorful broth. Serve with grainy mustard, horseradish sauce, Guinness and soda bread for the perfect St. Patrick's Day dinner.”

- Jonathan Melendez

Add Corned Beef to the Pot

Place the corned beef in a large Dutch oven, along with the contents of the spice packet included in the corned beef, brown sugar, bay leaves, onion and garlic.

Add Water & Simmer

Fill with enough cold water to cover the beef. Bring to a boil over high heat, lower the flame, cover and simmer for two hours or until the beef is tender. Use a slotted spoon to remove and discard the onions and garlic (they've done their job and have given all their flavor already).

Prepare Vegetables

Peel the potatoes. I use red potatoes and peel only the center because I like the look of it, but feel free to peel all of it or don't peel at all. Cut the carrots into large chunks.

Cook Carrots & Potatoes

Place the potatoes and carrots into the pot with the corned beef. Return to a boil over high heat and then reduce heat and simmer until vegetables are fork tender, about 30 to 40 minutes. It depends on how big your potatoes are.

Cook Cabbage

Transfer the potatoes and carrots to a platter and keep warm. Add in the sliced cabbage. I like to keep the core in the cabbage so that the sliced wedges stay intact, making it easier to move later. Bring back up to a boil over high heat. Lower the flame and simmer for 15 minutes until the cabbage is tender.

Arrange Beautifully on a Platter

Transfer the cabbage to the platter along with the potatoes and carrots and move the corned beef to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before thinly slicing against the grain. Arrange the sliced beef along with the vegetables on the platter. Sprinkle with parsley.

Make Horseradish Sauce

Set a medium saucepan over moderate heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Slowly whisk in one cup of the liquid that the beef cooked in. Simmer, stirring often, until thickened, about 10 to 12 minutes. Stir in the sugar, vinegar, horseradish, salt and pepper.

Enjoy the Fruits of Your Labor

This recipe can feed a crowd and is a great addition to a St. Patrick’s Day celebration. Any leftovers (if there are any) will keep in the refrigerator for a week. Leftover corned beef is amazing in hash, sandwiches and other rich and tasty recipes.