Corned Beef and Cabbage

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: Approx. 6 servings
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Irish


A classic Irish meal (traditionally served on St. Patrick’s Day) that is delicious and easy to make!



  • 34 pound corned beef brisket
  • 1 head of cabbage (cut in half, remove core, cut into medium-sized wedges)
  • 6 medium carrots (peeled and cut into uniform 12 inch chunks)
  • 1 yellow onion (cut into quarters)
  • 12 potatoes (cut into large chunks)


  1. Remove brisket from packaging and rinse.
  2. Place in Dutch Oven or other large pot. – fat side up.
  3. Take spice packet from brisket package and sprinkle on top of brisket.
  4. Add water until brisket is barely covered.
  5. Bring to a boil; Cover and reduce heat and simmer for approx. 3 hours (for a 3 pound brisket) or more.
  6. After approximately 3 hours of simmering, add potatoes, carrots, and onion. Cover and bring back to boil for 5 minutes.
  7. Then add cabbage, continue boiling and cover for an additional 5-7 minutes.
  8. Carefully remove everything and serve immediately.
  9. Ghee (or butter) and salt should be available for cabbage.

Keywords: corned beef and cabbage