Ubiquitous with St. Patrick’s Day, corned beef and cabbage is a hearty, filling dish featuring tender corned beef simmered to perfection alongside carrots, potatoes and cabbage. While corned beef and cabbage is associated with St. Patrick’s Day in the U.S., in Ireland it’s more common to celebrate the March 17th holiday with a lamb-based meal.<\/p>\n
In fact, corned beef and cabbage isn’t really a traditional Irish<\/a> recipe at all, and is better associated with the significant influx of Irish immigrants to America beginning in the mid 1840s. We still love eating it on St. Patrick’s Day (or any time of year), especially in leftover corned beef recipes<\/a> like Reuben sandwiches<\/a> and corned beef hash and eggs<\/a> the next day.<\/p>\n
Corned beef is salt-cured beef brisket. This cut of beef<\/a> comes from a cow’s lower chest, which is quite muscular. As a result, the meat is quite tough. A process of salt-curing and a long cook time serve to tenderize the meat.<\/p>\n
Pastrami vs. corned beef<\/a> comes down to a couple of differences. Both are salt-cured beef brisket, but pastrami is made with the fattier end of the brisket, and it gets smoked, spiced then roasted. It tends to be richer meat, thanks to the extra fat.<\/p>\n
Place the brisket, the contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot, and cover with water. Bring everything to a boil. Reduce the heat, and let it simmer, covered, for two hours.<\/p>\n
Add potatoes and carrots to the Dutch oven, and return everything to a boil. Reduce the heat, and simmer, covered, just until the beef and vegetables are tender, 30 to 40 minutes.<\/p>\n
Test Kitchen Tip<\/em>: If the pot is full, remove potatoes and carrots before adding the cabbage, then reheat before serving.<\/p>\n
Add the cabbage to the Dutch oven, and return to a boil. Reduce the heat, and simmer, covered, until the cabbage is tender, about 15 minutes. Remove the vegetables and corned beef, and keep warm.<\/p>\n
Editor’s Tip:<\/em> For optimal flavor and juiciness, let the corned beef rest for at least 30 minutes before slicing. To do so, set the corned beef on a cutting board, and lightly tent with foil.<\/p>\n
If desired, for the horseradish sauce, strain and reserve 1-1\/2 cups of the cooking juices. Skim the fat from the reserved juices, and discard the rest. In a small saucepan, melt the butter over medium heat, and stir in the flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in the sugar, vinegar and horseradish, and bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices, and season to taste with additional sugar, vinegar or horseradish.<\/p>\n
If desired, for the mustard sauce, whisk together the sour cream mustard and sugar.<\/p>\n
Cut the beef across the grain into slices. Serve with the vegetables and sauce.<\/p>\n
Editor’s Tip:<\/em>\u00a0When slicing brisket, you want to look for the lines of visible muscle fibers, and notice in which direction they’re lined up. That’s the “grain.” Cut against the grain (instead of with it) to ensure tender slices of meat.<\/p>\n
Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to four days.<\/p>\n
Leftover corned beef can be frozen for up to three months. When you’re ready to eat again, thaw in the refrigerator overnight before reheating. If you know you want to freeze just the corned beef, cook it alone, wrap it, and store it in the freezer. When you’re ready to serve it, cook the vegetables separately. Leftover vegetables do not freeze well because they become soft when reheated.<\/p>\n
The best cut of corned beef to buy 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.<\/p>\n
Corned beef doesn’t need to be rinsed before cooking. In fact, the USDA recommends not rinsing any raw meat or poultry before cooking, because it actually increases the risk of bacterial cross contamination from the raw food in your kitchen. (It’s one of the common food safety mistakes<\/a> people often make at home!) Instead, just drain the juices from the package, and proceed with the recipe.<\/p>\n
In addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread<\/a> and a pat of butter. For more festive ideas, check out all of our St. Patrick’s Day<\/a> dinner recipes.<\/p>\n\n","protected":false},"excerpt":{"rendered":"
Big hit, even with the picky eaters! I am pleasantly surprised!<\/p>","CommentId":22,"DateRated":"03\/19\/2018 16:43","GUID":"a1bec36583ea4dff9f0f04cb1110b83c","MemberId":9438910,"Rating":5,"ScreenName":"Robin","SubmittedDate":"03\/19\/2018 16:43"},{"Comment":"
This Corned Beef Recipe was amazing!!!! Best ever...rave reviews from everyone!<\/p>","CommentId":23,"DateRated":"03\/12\/2018 23:18","GUID":"020d0c88e796404fb32ce23671eef213","MemberId":9436067,"Rating":5,"ScreenName":"patricia","SubmittedDate":"03\/12\/2018 23:18"},{"Comment":"
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!<\/p>","CommentId":24,"DateRated":"03\/09\/2018 19:44","GUID":"b1088a05d3ad4138a0c03822dce21d9d","MemberId":9030304,"Rating":5,"ScreenName":"Jane","SubmittedDate":"03\/09\/2018 19:44"},{"Comment":"
Great recipe! Both sauces were great. I will definitely make it again!!<\/p>","CommentId":25,"DateRated":"03\/28\/2017 08:31","GUID":"50dbb467bdf345f5801dfe8c1ad6dc00","MemberId":4083138,"Rating":5,"ScreenName":"clyn","SubmittedDate":"03\/28\/2017 08:31"},{"Comment":"
Yum!<\/p>","CommentId":26,"DateRated":"03\/13\/2017 23:28","GUID":"d4fe53fc510e4298ac58272ef8676ed0","MemberId":4441033,"Rating":5,"ScreenName":"dylan's mama","SubmittedDate":"03\/13\/2017 23:28"},{"Comment":"
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 time..no matter which method of cooking I choose.<\/p>","CommentId":27,"DateRated":"03\/12\/2017 23:30","GUID":"C939E1CD0449420BAE494A3B0E9D1D9B","MemberId":710648,"Rating":4,"ScreenName":"kredhead","SubmittedDate":"03\/12\/2017 23:30"},{"Comment":"
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.<\/p>","CommentId":28,"DateRated":"04\/07\/2016 07:01","GUID":"12dc063a625a47c8ab6c9799213c6469","MemberId":7124309,"Rating":4,"ScreenName":"rllewis7","SubmittedDate":"04\/07\/2016 07:01"},{"Comment":"
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.<\/p>","CommentId":29,"DateRated":"03\/17\/2016 13:02","GUID":"8D49CAD65CB8C00348D849917F23A32F","MemberId":33298,"Rating":5,"ScreenName":"lauripobanz","SubmittedDate":"03\/17\/2016 13:02"},{"Comment":"
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.<\/p>","CommentId":30,"DateRated":"03\/17\/2015 21:25","GUID":"b021d26b50184cc1abf4c6867bafdcdb","MemberId":4046105,"Rating":5,"ScreenName":"rmbarr059","SubmittedDate":"03\/17\/2015 21:25"},{"Comment":"
The name says it all my \"Favorite Corned Beef and Cabbage Recipe\". Thank you for that.<\/p>","CommentId":31,"DateRated":"03\/15\/2015 19:37","GUID":"e65dffe46ec444daa21070d3a22edcdc","MemberId":2125334,"Rating":5,"ScreenName":"cindyost","SubmittedDate":"03\/15\/2015 19:37"},{"Comment":"
added 2 cloves of garlic while cooking corned beef and pickling spices as my corned beef didn't come with a packet.<\/p>","CommentId":32,"DateRated":"","GUID":"62f0a608b04e4f258f2942f70a586d11","MemberId":6185458,"Rating":5,"ScreenName":"aeniemi","SubmittedDate":"03\/18\/2014 07:47"},{"Comment":"
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.<\/p>","CommentId":33,"DateRated":"","GUID":"560e130a71e341f695b8a3831ccea0e9","MemberId":6341956,"Rating":5,"ScreenName":"skiking","SubmittedDate":"03\/17\/2014 19:50"},{"Comment":"
YUMMMMMMM!<\/p>","CommentId":34,"DateRated":"","GUID":"64999da8ee974cacbdcb5b07e5922880","MemberId":7712506,"Rating":5,"ScreenName":"sasinc","SubmittedDate":"03\/17\/2014 18:07"},{"Comment":"
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.<\/p>","CommentId":35,"DateRated":"03\/17\/2016 13:03","GUID":"146133bf7b82426c84fa0808a1b46715","MemberId":3750102,"Rating":5,"ScreenName":"janeirv","SubmittedDate":"03\/13\/2013 08:54"},{"Comment":"","CommentId":36,"DateRated":"03\/12\/2013 15:56","GUID":"919ff91429ab48ec834c2e75b5b61800","MemberId":6764160,"Rating":0,"ScreenName":"Debra","SubmittedDate":"03\/12\/2013 15:56"},{"Comment":"
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.<\/p>","CommentId":37,"DateRated":"02\/12\/2013 22:51","GUID":"e73b547e94434fffb1c0464bd9d90af7","MemberId":7127870,"Rating":4,"ScreenName":"Redhead1969","SubmittedDate":"02\/12\/2013 22:51"},{"Comment":"","CommentId":38,"DateRated":"04\/10\/2012 15:23","GUID":"04e0217b13cc4e06a463e3b497a10bc1","MemberId":2297752,"Rating":3,"ScreenName":"thetanners2004","SubmittedDate":"04\/10\/2012 15:23"},{"Comment":"
This is amazingly awesome. The meat was so tender & yummy.<\/p>","CommentId":39,"DateRated":"03\/21\/2012 13:39","GUID":"8b387484a4c441299fbebe274a6debaa","MemberId":3199201,"Rating":5,"ScreenName":"ranissa","SubmittedDate":"03\/21\/2012 13:39"},{"Comment":"","CommentId":40,"DateRated":"03\/17\/2012 13:33","GUID":"e42353f8616d4be483ae9ac0803a6d80","MemberId":4811958,"Rating":5,"ScreenName":"loribailey28","SubmittedDate":"03\/17\/2012 13:33"},{"Comment":"
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!!!<\/p>","CommentId":41,"DateRated":"06\/26\/2011 20:45","GUID":"4a2387cc399b45a4a3e6f1cc9fc6f9ce","MemberId":5979441,"Rating":5,"ScreenName":"Bellinvoz","SubmittedDate":"06\/26\/2011 20:52"},{"Comment":"
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!<\/p>","CommentId":42,"DateRated":"04\/04\/2011 15:10","GUID":"6fe4d8c270f748f0b3d3aeefca5a1172","MemberId":5880975,"Rating":5,"ScreenName":"LEGSDurst","SubmittedDate":"04\/04\/2011 15:10"},{"Comment":"
I have done this recipe and is awesome, thanks.<\/p>","CommentId":43,"DateRated":"03\/12\/2011 11:52","GUID":"8e368a4f543a48e4a0f0dfafcd1f9f69","MemberId":5874496,"Rating":0,"ScreenName":"olgarita","SubmittedDate":"03\/12\/2011 11:52"},{"Comment":"
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!<\/p>","CommentId":44,"DateRated":"03\/07\/2011 11:15","GUID":"0e9c51f4bd2e479e91e84682e28e8426","MemberId":4379066,"Rating":5,"ScreenName":"tina11676","SubmittedDate":"03\/07\/2011 11:15"},{"Comment":"
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!<\/p>","CommentId":45,"DateRated":"04\/26\/2010 18:44","GUID":"32712638C8D04A4185CE5AF8F889309D","MemberId":1584655,"Rating":5,"ScreenName":"linsvin","SubmittedDate":"04\/26\/2010 18:44"},{"Comment":"
I make this a lot ...I add black pepper corns, a onion cut in half, apple cider vinegar and the Bouquet Garni sachets .<\/p>","CommentId":46,"DateRated":"04\/13\/2010 02:24","GUID":"b70c693e7037411c9af5e4525d39300b","MemberId":1174815,"Rating":5,"ScreenName":"t-macka","SubmittedDate":"04\/13\/2010 02:24"},{"Comment":"
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.<\/p>","CommentId":47,"DateRated":"03\/18\/2010 07:39","GUID":"dc356d9020b443b181b40dc1bf12a257","MemberId":1099077,"Rating":5,"ScreenName":"Eagle00072","SubmittedDate":"03\/18\/2010 07:39"},{"Comment":"
it was by far the best i've made<\/p>","CommentId":48,"DateRated":"03\/17\/2010 15:29","GUID":"188b8950d6f34b42b99b778661a6593e","MemberId":1234326,"Rating":5,"ScreenName":"patsyrbernard","SubmittedDate":"03\/17\/2010 15:29"},{"Comment":"","CommentId":49,"DateRated":"03\/13\/2010 13:19","GUID":"2E99BFAE7A0A4292BBF2C32D22F2BD2E","MemberId":470737,"Rating":5,"ScreenName":"ainitsum10","SubmittedDate":"03\/13\/2010 13:19"},{"Comment":"","CommentId":50,"DateRated":"03\/11\/2010 14:55","GUID":"f02d23c2f5d842338b633204008895c3","MemberId":1233949,"Rating":5,"ScreenName":"cplmule@yahoo.com","SubmittedDate":"03\/11\/2010 14:55"},{"Comment":"
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<\/p>","CommentId":51,"DateRated":"02\/27\/2010 13:32","GUID":"668af0dbcf544c298d6d063ac3558595","MemberId":1987841,"Rating":5,"ScreenName":"ak47gramma","SubmittedDate":"02\/27\/2010 13:32"},{"Comment":"
Excellent! I make this recipe every St. Ratrick Day.<\/p>","CommentId":52,"DateRated":"03\/16\/2009 12:46","GUID":"c15fd3c24f3e4f57b147ed575ae5e245","MemberId":3504906,"Rating":5,"ScreenName":"charles coello","SubmittedDate":"03\/16\/2009 12:47"},{"Comment":"","CommentId":53,"DateRated":"03\/07\/2008 03:23","GUID":"44b02038da374e7685af170e9c9deeb3","MemberId":1853059,"Rating":5,"ScreenName":"jennifer","SubmittedDate":"03\/07\/2008 03:23"},{"Comment":"","CommentId":54,"DateRated":"02\/22\/2007 13:48","GUID":"cdec9b891aa44b1eab649b9d2e27cde6","MemberId":1203187,"Rating":5,"ScreenName":"warda","SubmittedDate":"02\/22\/2007 13:48"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50832,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311833,"name":"Corned Beef","slug":"corned-beef","term_group":0,"term_taxonomy_id":311768,"taxonomy":"categories-v2","description":"Traditional corned beef can be hard to come by, but you've never had these corned beef recipes! Keep it traditional or upgrade with these A+ recipes.","parent":310796,"count":88,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/corned-beef\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Favorite Corned Beef and Cabbage"}},"analytics":[],"yoast_head":"\n