Rating: 4.63 stars
1266 Ratings
  • 5 star values: 927
  • 4 star values: 253
  • 3 star values: 50
  • 2 star values: 21
  • 1 star values: 15

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Recipe Summary

prep:
10 mins
cook:
2 hrs 25 mins
total:
2 hrs 35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

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  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts

839 calories; protein 49.6g; carbohydrates 68.9g; fat 41.3g; cholesterol 147mg; sodium 3377.5mg. Full Nutrition
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