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Classic Corned Beef and Cabbage with carrots and potatoes
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Corned Beef and Cabbage

This is a tasty classic dish, a tradition in most Irish homes in the US around St. Patrick's Day.  
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: American, Irish
Servings: 6
Calories: 940kcal


  • 5 lb Corned Beef Brisket 1 each (Plate)
  • 1 lb Carrot peeled cut in 1 inch chunks
  • 1 Head of Cabbage cut into 6 or 8 wedges depending on size
  • 2 lbs. Red Bliss Potatoes cut in ½
  • 2 Onion large, cut in ¼’s
  • 1 T Pickling Spice often times this comes with the brisket


  • In Large stock pot, place corned beef brisket, cover with water, add pickling spice
  • Bring to a boil and reduce to a simmer, simmer for 2 – 3 hours with the lid on
  • Once meat is tender, (Internal temperature of 195), remove the meat, add vegetables
  • Cook until tender Remove vegetables, place on a platter for service
  • Take some of this newly made stock (1 quart) and thicken with a roux (4 oz.)
  • Serve Sliced brisket with vegetables and sauce or with whole grain mustard


Calories: 940kcal | Carbohydrates: 44g | Protein: 61g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 204mg | Sodium: 4709mg | Potassium: 2373mg | Fiber: 9g | Sugar: 11g | Vitamin A: 12790IU | Vitamin C: 178mg | Calcium: 142mg | Iron: 8.6mg