Favorite Corned Beef and Cabbage

Name: Favorite Corned Beef and Cabbage
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 10 servings.
Cuisine: Irish Dinners, Irish Recipes
Ingredients: 1 corned beef brisket (about 4 pounds) with spice packet; 2 tablespoons brown sugar; 2 bay leaves; 3-1/2 pounds small potatoes (10-15), peeled; 8 medium carrots, halved crosswise; 1 medium head cabbage, cut into wedges; HORSERADISH SAUCE:; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 to 1-1/2 cups reserved cooking juices from corned beef; 1 tablespoon sugar; 1 tablespoon cider vinegar; 1/4 cup horseradish; MUSTARD SAUCE (optional):; 1 cup sour cream; 2 tablespoons Dijon mustard; 1/4 teaspoon sugar

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey

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Ingredients

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups reserved cooking juices from corned beef
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish
MUSTARD SAUCE (optional):
1 cup sour cream
2 tablespoons Dijon mustard
1/4 teaspoon sugar

Directions

Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.
Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
Horseradish Sauce: In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.
Mustard Sauce: Mix all ingredients.

Corned Beef and Cabbage Tips

What’s the best cut of corned beef to buy?

It depends on your personal preference. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, slices easily and is found in grocery stores more commonly. On the other hand, the point cut is pointed, has more fat and is better for shredding. Additionally, you could purchase an entire brisket, which has the point and flat cut, or a beef round, though it is a much less common cut for corned beef.

What else should I serve with the corned beef?

In addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread and a pad of butter. For more festive ideas, check out all of our St. Patrick's Day dinner recipes.

What’s the best way to cook corned beef and cabbage?

We love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our Easy Corned Beef and Cabbage recipe.

Nutrition Facts

1 serving (with horseradish sauce): 564 calories, 28g fat (10g saturated fat), 134mg cholesterol, 1616mg sodium, 50g carbohydrate (11g sugars, 8g fiber), 29g protein.

Reviews

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Average Rating:

Alina

Aug 7, 2019

It was absolutely delicious. Will definitely make again. Thank you for the recipe.
Cruz

May 30, 2019

Prepared this dish last St. Patrick's Day and it was a big hit! The Corn Beef was literally falling apart and flavorful. I added a few extra herbs in the boil because being Puerto Rican it's kinda a habit. I included red and green bell peppers, parsley, white onion, garlic and additional salt and pepper. I also used beef stock and beer instead of water. My husband usually doesn't eat the Irish food served at the local pub but he ate and ate until there wasn't anything left. He particularly loved the horseradish sauce, I didn't make the mustard because I ran out of time. I've cooked this meal 5 times so far, and plan on making it our regular St. Patrick's Day Dinner!
squeakymouse

May 5, 2019

Excellent. I added 1 can of light beer. I did not make the mustard sauce, only the horseradish sauce. Very good.
Martysue

May 1, 2019

This was my first time making a real corned beef and cabbage stew, and it was deeee-licious! I will use this recipe over and over. Next time I'm going to try the horseraddish sauce with it.
2MMP2

Mar 19, 2019

Was easy to prepare and the taste was great. The carrots were a good addition to the potatoes and cabbage. I'd definitely recommend this dish. I didn't make either of the sauces but will try these next time I make this.
Roberta

Mar 18, 2019

I usually use my standard corned beef and cabbage recipe. Very simple, but very boring. This year I wanted to try something different. I found this recipe and it looked simple enough without shocking the family's taste buds. I changed the water out for beer, which is what I always use in my corned beef/cabbage recipe anyway and figured it would add flavor that water just didnt. I gotta tell you, that corned beef didnt have a chance at the dinner table. There were NO leftovers. That horseradish sauce was divine! I was truly worried about it when I taste tested it out of the pot. My husband and I both made a little face and then agreed, "Well, we'll try it on the side but it might be an acquired taste". OMGoodness! That horseradish sauce made the whole meal. It elevated it to another level. I will definitely keep this recipe. Unfortunately, I was unable to try the mustard sauce. I though I had sour creme in the fridge but when I went to get it, I found that a family member had already plowed through and failed to add it to the grocery list. This dinner was so good, we are making it again tomorrow. This time I will add the mustard sauce so that we can try it with this 'round'. I had already purchased two corned beef with the intention of cooking the second one for open faced reuben sandwiches, which I might still do, but that sauce (I dreamt about it last night! It was that good!) will definitely replace the thousand island dressing if I do. The corned beef was perfectly cooked as well as the veggies. My husband just kept complimenting me over and over as he shoveled more food into his mouth. This will now be our GO TO corned beef and cabbage dinner. Big hit, huge winner.
Lois

Mar 16, 2019

So easy and excellent. The beef was tender and the vegetables were just the right texture. I suppose a good part of the flavor can be attributed to the spice package that came with the corned beef. We just used plain horseradish that complimented the beef and vegetables well.
Robin

Mar 19, 2018

Big hit, even with the picky eaters! I am pleasantly surprised!
patricia

Mar 12, 2018

This Corned Beef Recipe was amazing!!!! Best ever...rave reviews from everyone!
Jane

Mar 9, 2018

Exactly how I've always made mine, although I cook my cabbage about a half hour longer and before the potatoes and carrots. I like a softer cabbage. I also add turnip or rutabaga. Delicious!