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Corned Beef and Cabbage

Corned Beef and Cabbage

A traditional Irish recipe perfect for St. Patrick's Day festivities!
5 from 1 vote
Prep Time 10 mins
Cook Time 2 hrs 25 mins
Total Time 2 hrs 35 mins
Course Dinner
Cuisine Irish
Servings 8 servings
Calories 567 kcal


  • 3 lbs corned beef brisket (with spice packet)
  • 10 red potatoes (small)
  • 5 carrots (peeled and cut into 3-in. pieces)
  • 1 head of cabbage (large, cut into small wedges)


Corned Beef and Cabbage

  • Put corned beef into large pot (or Dutch oven) and cover with water. Mix in the spice packet that came with the corned beef. Keeping the pot covered, bring it to a boil, then reduce to a simmer. Let simmer for about 50 minutes per pound (or until meat is tender).
  • Next, place whole potatoes and carrots into the pot. Cook until vegetables are almost tender. Add in the cabbage and cook for about 15 more minutes. Remove meat, and let the vegetables sit for 15 more minutes.
  • Finally, put vegetables in a bowl and cover. Add a healthy portion of broth (cooking liquid reserved in the Dutch oven or large pot) until amount is as desired. Cut the meat across the grain for best results.
  • Enjoy!


Calories: 567kcalCarbohydrates: 53gProtein: 32gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 92mgSodium: 2165mgPotassium: 2032mgFiber: 8gSugar: 9gVitamin A: 6499IUVitamin C: 113mgCalcium: 97mgIron: 5mg
Keyword cabbage, corned beef, holiday, St. Patrick's Day
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