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Favorite Corned Beef and Cabbage Recipe

Favorite Corned Beef and Cabbage Recipe

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American classic is a favorite at our table all year long. —Evelyn Kenney, Trenton, New Jersey
TOTAL TIME: Prep: 10 min. Cook: 2-3/4 hours YIELD:10 servings


  • 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
  • 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 (8 ounces) sour cream
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sugar


  • 1. 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.
  • 2. 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.)
  • 3. 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.
  • 4. For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.
  • 5. Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
  • 6. 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.
  • 7. Mustard Sauce: Mix all ingredients. Yield: 10 servings.

Nutritional 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 for Favorite Corned Beef and Cabbage

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clyn User ID: 4083138 264000
Reviewed Mar. 28, 2017

"Great recipe! Both sauces were great. I will definitely make it again!!"

dylan's mama User ID: 4441033 263440
Reviewed Mar. 13, 2017


kredhead User ID: 710648 263405
Reviewed Mar. 12, 2017

"I use this recipe for timing reference when I make corned beef in my Dutch oven. It works perfectly every time. I substitute the spices listed in the "easy corned beef" recipe which utilizes the crock pot. Both recipes make my st pattys day a delicious success every matter which method of cooking I choose."

rllewis7 User ID: 7124309 246710
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."

lauripobanz User ID: 33298 245579
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."

rmbarr059 User ID: 4046105 223033
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."

cindyost User ID: 2125334 222858
Reviewed Mar. 15, 2015

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

aeniemi User ID: 6185458 43824
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."

skiking User ID: 6341956 11653
Reviewed Mar. 17, 2014

"Made it with 2+ lb corned beef; 1/2 carrots & potatoes(used red small & cut some in half); used full amounts for horseradish sauce. Made it St. Pats day. It was delicious and a lot of fun for my husband & I making it. Will do it again & use a larger piece of corned beef."

sasinc User ID: 7712506 43822
Reviewed Mar. 17, 2014


janeirv User ID: 3750102 15364
Reviewed Mar. 13, 2013 Edited Mar. 17, 2016

"I am so glad I have saved this to my Recipe Box! It is the Best and so are the sauces! I make it this way every year."

Redhead1969 User ID: 7127870 70656
Reviewed Feb. 12, 2013

"I could be a contestant on "World's Worst Cook in America". My husband laughed when I said I wanted to make corned beef and cabbage, and said to wait for his next day off and HE would make it. While he was at work, I made it. It was so much easier than I thought! I cut myself with the peeler, and put the butter and flour in a pot together to melt, but recovered quickly. It was so good, and my husband was stunned. I recommend this to anyone who is a beginner or an old pro."

ranissa User ID: 3199201 201778
Reviewed Mar. 21, 2012

"This is amazingly awesome. The meat was so tender & yummy."

Bellinvoz User ID: 5979441 16397
Reviewed Jun. 26, 2011

"I also live in Trenton ,N.J. & wish you were my friend so I could get invited to some of your dinners!... LOL.. I made this as what the recipe said & it was sooo good it is the best brisket I have ever made & family agreed!!! You ever need a friend Im near.. LOL.. Loved it!!!"

LEGSDurst User ID: 5880975 32462
Reviewed Apr. 4, 2011

"My husband and I enjoyed this Corned beef and Cabbage recipe immensely. The extra Horseradish and Sour Cream & Mustard Sauces were added bonuses. We tried them both! Did not add the fresh minced parsley, but may next time!"

olgarita User ID: 5874496 13511
Reviewed Mar. 12, 2011

"I have done this recipe and is awesome, thanks."

tina11676 User ID: 4379066 11651
Reviewed Mar. 7, 2011

"WOW! This recipe is so easy and absolutely delicious! It's even quick enough to make during the week! Most people I know had said it was better to do in a crockpot or when you have hours and hours to let it simmer since it's a tough cut. But mine cooked for about 2 1/2 hours and it is so tender you don't need a knife! And the horseradish sauce really compliments the dish! Definitely a keeper! The only thing I did differently was to add half the carrots and potatoes since I only made a 3 pound brisket. Otherwise, kept it exactly the same and love it that way!"

linsvin User ID: 1584655 39654
Reviewed Apr. 26, 2010

"I think I just made the best corned beef and cabbage ever!!! I will not make it any other way again...I did make the sour cream and mustard sauce to dip...excellent. I always thought making corned beef and cabbage in the crock pot was the only way, not ANYMORE!"

t-macka User ID: 1174815 16370
Reviewed Apr. 13, 2010

"I make this a lot ...I add black pepper corns, a onion cut in half, apple cider vinegar and the Bouquet Garni sachets ."

Eagle00072 User ID: 1099077 11648
Reviewed Mar. 18, 2010

"I followed this recipe exactly and it produced a wonderful meal. I had two briskets and used an electric roaster because we are having a problem with our oven. I simmered the meat in the pickling spices along with the brown sugar. After two hours I added the vegetables but I also added three Spanish onions because my boys enjoy onions simmered in the meat.I was very tempted to add a few turnips because my boys like them two and I had them on hand but did not. The meat was tender, sliced up wonderful, and the vegetables roasted to perfection. It also produced a wonderful broth which made both sauces a wonderful compliment. We only ate one brisket but made both and wewill use the second brisket to make Reueben sandwiches."

patsyrbernard User ID: 1234326 11616
Reviewed Mar. 17, 2010

"it was by far the best i've made"

ak47gramma User ID: 1987841 16369
Reviewed Feb. 27, 2010

"I added onion and garlic. We loved this dish. I wouldnt wait for st. patty day to make it tho, too good to be put on hold. Thanks"

charles coello User ID: 3504906 17363
Reviewed Mar. 16, 2009

"Excellent! I make this recipe every St. Ratrick Day."

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