Irish Corned Beef And Cabbage Recipe

This Irish corned beef and cabbage recipe is a traditional Irish American meal made as part of St. Patrick's Day celebrations. Enjoy it with the Irish soda bread and Blarney Stone cookies recipes also included in this post!

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1 (3 lb.) corned beef brisket, plus seasoning packet
1 large onion, peeled
10 small (red) potatoes
15 baby carrots
1 head of cabbage, cored and cut into wedges
Salt and pepper (to taste)


  1. Place brisket, seasoning packet and onion in a large Dutch oven or pot.
  2. Cover with water 6 inches above meat.
  3. Bring to a boil and boil for 30 minutes.
  4. Reduce to medium-low or to a gentle boil. Cover and cook for 3 1/2 hours.
  5. Remove onions, cut into wedges and put back in the pot.
  6. Add carrots, cabbage and then potatoes.
  7. Cover and cook 30 more minutes or until potatoes are tender.
  8. Remove vegetables, but keep the meat in the juices until you’re ready to slice it so it won’t dry out.

Side Sauce

1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. horseradish
1/2-1 tsp. Worcestershire sauce
Mix all sauce ingredients together the night or day before and then serve on the side with your corned beef.