Corned Beef and Cabbage for a Crowd

Corned Beef and Cabbage for a Crowd created by Kym B.

I just threw this together tonight for my family. Everyone loved it.

Ready In:
4hrs 15mins



  • Wash and cut potatoes into quarters.
  • Peel and cut onions into wedges.
  • Cut cabbage into wedges.
  • Place all vegetables into a large roaster oven.
  • Rinse corned beef and place on top of vegetables.
  • Sprinkle spice packets included with the corned beef on top.
  • Pour the beer over the corned beef, being careful to not wash off the spices.
  • Pour water into the bottom of the roaster.
  • Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


@Theresa D.
@Theresa D.
"I just threw this together tonight for my family. Everyone loved it."

Join The Conversation

sort by:
  1. pattq
    Ok. I have an answer to cooking time. I had 10 corned beef roasts at 4-4.5 pounds each. First I soaked them in cold water overnight (march 15) in heavy cast iron pots and set them outside because it was about s7 degrees that night. 2. (march 16) rinsed them off. Wrapped each in heavy foil and put a little onion slices and chopped garlic underneath. FIt them in two large roasting pans ,plus a smaller one and set the over to 275 degree, About 2 PM. 3. Dropped the over temp to 220 in the evening and let it go. Dropped to 200 in the am. things were looking good. 4. Had my girl friends and daughters prepping potatos, carrots and cabbage (and rutabaga) About 2 PM. As the veggies were cooking we began slicing the beef. We sliced off ALL the fat then we sliced against the grain. ( there were 4 of us working on this) Best party ever and I will roast not boil forever.
  2. jlw1628
    Do I cover the pan with foil or open roast?
  3. O.C. Momma
    “Best corned beef dinner ever!” This is what my husband told me and I have been making this dish for 28 years or so. He loved the strong taste of the vegetables from roasting pan, but I was not a big fan. I preferred the veggies I simmered on stovetop in chicken broth. I cooked point cut and although it has a lot of fat it adds flavor and the meat is so soft and tender! Next time I will try a flat cut and see if it tastes as good as point.
  4. wyombc
    How many briskets can I cook in each roaster? I have 4 and need to cook 50 pounds. Roasts are 4+ pounds each.
  5. Cheri E.
    Everyone I ask keeps saying the vegetables will get mushy. We're yours...This is a real concern for me because it's for an important dinner party.

Find More Recipes