Favorite Corned Beef and Cabbage Recipe
Favorite Corned Beef and Cabbage Recipe photo by Taste of Home

Favorite Corned Beef and Cabbage Recipe

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TOTAL TIME: Prep: 10 min. Cook: 2-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 2-3/4 hours
MAKES: 10 servings


  • 1 corned beef brisket with spice packet (4 to 6 pounds)
  • 2 tablespoons brown sugar
  • 2 to 3 bay leaves
  • 16 to 24 small potatoes, peeled
  • 8 to 12 medium carrots, halved
  • 1 large head cabbage, cut into wedges
  • Minced fresh parsley, optional
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 to 1-1/2 cups cooking liquid (from brisket)
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1/4 cup horseradish
  • 1 cups (8 ounces) sour cream
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sugar

Nutritional Facts

8 ounce-weight: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Place brisket in a large Dutch oven; cover with water. Add brown sugar and bay leaves. (If spice packet is enclosed with brisket, add it also.) Bring to a boil. Reduce heat; cover and simmer for 2 hours.
  2. Add potatoes and carrots. Return to boiling. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving).
  3. Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat.
  4. Strain and remove about 1-1/2 cups cooking liquid. Let meat stand a few minutes. Slice meat across the grain. Serve with Horseradish Sauce or Sour Cream and Mustard Sauce. Garnish with parsley if desired.
  5. Horseradish Sauce: In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid; stir until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid.
  6. Sour Cream and Mustard Sauce Combine all ingredients in a small bowl. Mix until well blended. Yield: 10 servings.
Originally published as Corned Beef and Cabbage in Reminisce March/April 1993, p47

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Reviewed Apr. 7, 2016

"My beef did not come with a spice packet either, so I used a traditional Irish spiced beef blend. This dish had great flavor and the beef was very tender. The sour cream and mustard sauce was a very fresh addition that balanced the dish."

Reviewed Mar. 17, 2016

"This was the most tender corned beef I have ever eaten. I used a bag of baby carrots and red potatoes quartered. My boys gave it a hearty thumbs up."

Reviewed Mar. 17, 2015

"Really really good. I make corned beef and cabbage every year, and this was by far the best St. Patty's Day meal I've ever made. Thanks for sharing."

Reviewed Mar. 15, 2015

"The name says it all my "Favorite Corned Beef and Cabbage Recipe". Thank you for that."

Reviewed Mar. 18, 2014

"added 2 cloves of garlic while cooking corned beef and pickling spices as my corned beef didn't come with a packet."

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