Ok, ok. So it might not be a traditional Irish dish but it does happen to be one of my favorite meals. It is incredibly easy to make and I don’t let a St. Patrick’s Day pass without making this classic corned beef & cabbage!

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For this recipe, I used a Dutch oven but a slow cooker also works well. Brisket tends to be a really tough cut of meat so cooking it slowly will allow it to become fall apart tender and keep it from drying out.

If needing a crockpot, this is the one that I love!

Corned beef brisket shrinks considerably when cooking. Keep this in mind when deciding how much to make for your dinner. A 3 pound brisket will likely end up being only about 2 pounds after cooking!

You should plan on about 1 pound of cooked brisket per person (depending on how hearty you want the main course to be).

Pickling spice is a blend of cloves, cinnamon, bay leaves, pepper, mustard seed and more. Many corned beef briskets come with a packet of pickling spice included. If yours doesn’t, you can find it in the spice aisle at your local grocer.

Although rare that you will actually have leftovers, this dish is great reheated the next day. Leftover corned beef is also perfect for making hash or Reuben sandwiches.

Check out my post Fun Things to Do When Visiting Dublin!

What You Will Need

Corned beef brisket

Onion

Baby potatoes

Carrots

Green cabbage

Chicken broth

Pickling spice

Kosher salt

Garlic

Crusty bread

Softened butter, whole grain mustard, chopped parsley or chives (for serving)

How to Make Corned Beef & Cabbage

Preheat your oven to 300 degrees.

Place your corned beef brisket in a large Dutch oven with onion, garlic cloves, kosher salt, pickling spice and chicken broth. Add enough water to cover the brisket (I used one quart of water). Cover.

Bake for two hours. Remove from oven and increase oven temperature to 350 degrees. Add whole baby potatoes and carrots to your Dutch oven. Make sure that your meat, carrots and potatoes are all covered in liquid. If needed, add more water.

Cover and return to oven. Cook for an additional hour.

After your dish has been cooking for 3 hours, add cabbage wedges into your Dutch oven. Return to oven and cook for an additional 30 minutes or until cabbage wedges, potatoes and carrots are tender.

Carefully remove the brisket from the liquid and allow to rest for 10 – 15 minutes.

To serve, slice brisket against the grain. Place sliced brisket and vegetables on a large platter. Top vegetables with some softened butter and sprinkle with finely chopped parsley or chives.

I also like to enjoy this dish with some warm, crusty bread and whole grain mustard.

I hope you enjoy this corned beef & cabbage recipe as much as I do!

Classic Corned Beef & Cabbage

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Course Main Course

Cuisine American, Irish

Servings 4 people

Ingredients

  

• 4 – 5 lbs. corned beef brisket
• 1 medium onion, halved & thinly sliced
• 1 lb. whole baby potatoes, washed
• 6 small carrots, peeled
• 1 small green cabbage, cut into small wedges
• 1 quart chicken broth
• 1 tbsp. pickling spice
• 2 cloves garlic, peeled
• 1 tsp. kosher salt
• 1 loaf crust bread
• butter & whole grain mustard (for serving)

Instructions

 

• Preheat oven to 300°.
• Place corned beef brisket in a large Dutch oven. Top with onion, chicken broth, pickling spice, kosher salt and garlic cloves. Add enough water to cover brisket. Cover with lid and bake for 2 hours.
• Remove from oven. Increase oven temperature to 350°. Add carrots and mini whole potatoes. Make sure that your meat, potatoes and carrots are all submerged in liquid. Add additional water if needed. Cover and return to oven. Cook for an additional hour.
• After the brisket has cooked for 3 hours, remove from oven and add cabbage wedges. Cover and cook for another 30 minutes or until cabbage, potatoes and carrots are soft.
• Carefully remove from oven and allow meat to rest for 10-15 minutes.
• To serve, slice brisket against the grain. Place on platter with vegetables. Top vegetables with softened butter. Sprinkle dish with finely chopped parsley or chives. Serve with crusty bread and whole grain mustard.