Irish Corned Beef and Cabbage


(11 votes) 4 11

This classic Irish dish is the perfect meal to serve on St. Patrick's Day to really celebrate. It's also a hearty dish any other day of the year.

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  • 1 3-4 lb. corned brisket of beef
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 6 cloves, whole
  • 2 bay leaves
  • 6 potatoes, small to medium, pared
  • 6 carrots, small, pared
  • 6 onions, small, pared
  • 1 cabbage, medium, cut in wedges

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Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.

Reviews (18)

  • I really prefer to cook the corned beef early in the day or the day before and chill thoroughly. I save the 'pot liquor' -cooking liquid - in a separate container. I take off the cooled fat and use the liquid to cook the vegetables, adding water if necessary. I slice the corned beef across the grain, then steam the slices in the micro or on top of stove. Have been doing it this way for over 40 yrs.

    Flag as inappropriate tomur2  |  March 16, 2013

  • I wouldn't miss a St. patrick's day with out corn beef and cabbage. This recipe is out standing

    Flag as inappropriate birdlady  |  March 6, 2010

  • This is my very favorite beef meal........ wonderful and I make it at least once a year, really more often, I just love it.

    Flag as inappropriate Sheryll_Rufus  |  March 5, 2010

  • My take: get as close to 5 lb flat cut as possible. Put in crockpot with 4 to 5 cans beer. Bud works just fine. Add 1/2 jar pickling spices. Cook on autoshift about 6 hours. Fork test 1 hour before serving, turn to high if still tough. Serve with baked sweet potatoes, separately boiled cabbage. You'll never do it another way. I promise.

    Flag as inappropriate buzfromjersey  |  March 5, 2010

  • I always added stout beer and pickling spice instead of individual spice ingredients.

    Flag as inappropriate rcgator  |  March 13, 2009

  • I use the same recipe except when I take the meat out,I trim all the fat..Cover the meat with mustard,brown sugar and sprinkle of clove..I put it in the oven at 300' until the veggies has cooked in the broth..We love it...

    Flag as inappropriate elmore  |  March 13, 2009

  • My mother loved this recipe she had me make it for her the day before she passed away, we used turnips with the cabbage and an onion or two as well as the garlic and cloves. Thanks for the memory. Strange how specific foods make you think of loved one's isn't it?

    Flag as inappropriate HONEYBEAR  |  March 13, 2009

  • Followed directions; did not boil but cooked slowly for longer period of time before adding additional veges. Also, added bunch thyme & parsley tied together, 2 tsp dry mustard, one small white turnip, for a more flavorful broth. Turned out lovely!!! Guests loved it. Will make it just this way again in future.

    Flag as inappropriate panfried11  |  March 28, 2008

  • I followed direc. exact=It was GREAT & so easy....everyone loved it- I made the soda bread to go with if for st.paddys day-Mb

    Flag as inappropriate marybob7  |  March 18, 2008

  • Sorry, I meant to rate it higher.

    Flag as inappropriate annstowe  |  March 17, 2008

  • This is the first time I've ever made Corned Beef and Cabbage. This recipe is outstanding. So very tasty.

    Flag as inappropriate annstowe  |  March 17, 2008

  • this is considered meatless in your
    7 day planner???

    Reported Marvella  |  March 16, 2008

  • You can also buy a brisket that has been brined and seasoned. This recipe will serve four to six people if they are not big eaters. I too use turnip. And some people add parsnips.
    BTW, This traditional meal is not served in Ireland. It is strictly an American dish.

    Flag as inappropriate Addie  |  March 16, 2008

  • mamacloud ---
    I believe they meant 2 whole cloves of garlic, minced, and 6 whole cloves, the spice. I looked up other sites for similar recipes and many have cloves in addition to garlic.

    Flag as inappropriate luganrn  |  March 14, 2008

  • How many does this recipe serve?

    Flag as inappropriate RAGrant  |  March 13, 2008

  • From the recipe:

    2 cloves garlic, minced
    6 cloves, whole

    Does the second cloves refer to the spice, or garlic.???

    Flag as inappropriate mamacloud  |  March 12, 2008

  • I tried this today. and will use the recipe again. My pan was to large for the brisket and had to use to much water to cover it. Next time I'll use a smaller pan and less water.

    Flag as inappropriate granna  |  February 21, 2008

  • For something a little different, I add turnips also. I add them with the cabbage.

    Flag as inappropriate deedee58  |  February 18, 2008

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