Corned Beef & Cabbage Recipe: A Traditional Irish Boiled Dinner Recipe by 30Seconds Food

Beef Dinner Holidays
a year ago

Corned Beef & Cabbage Recipe: A Traditional Irish Boiled Dinner Recipe

What are you serving for St. Patrick's Day? It's said that corned beef was used in place of bacon by Irish immigrants in the 19th century. Great idea!

Here's an easy Irish recipe for a traditional corned beef and cabbage boil many serve for St. Patrick's Day. Some like the spice packet that comes with the corned beef brisket added to the water, some don't. It's your call.

Have leftover corned beef? (Of course you do!) Here are a few ways to use leftover corned beef:

Make a reuban sandwich using rye bread, cheese, sauerkraut, sliced or chopped leftover corned beef and mustard. Serve hot.

Slice leftover corned beef and serve over colcannon, mashed potatoes or mashed potatoes with peas.

Fry some chopped potatoes and make a corned beef hash topped with a fried egg.

Use sliced leftover corned beef on a cold sandwich in place of your regular lunchmeat.

What's your favorite way to eat corned beef brisket?

Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: 3 hours
Servings: 6 to 8

Ingredients

  • 1 3- to 4-pound corned beef brisket with spice packet (spice packet is optional)
  • 2 bay leaves (optional)
  • 1 pound small red potatoes, cut in half or quartered 
  • 4 carrots, cut into large chunks
  • 1 onion, chopped
  • 1 head green cabbage, cut into wedges
  • prepared horseradish or stone-ground mustard (optional)

Here's how to make it:

  1. Put the corned beef brisket and contents of spice packet, if using, into a large soup pot or Dutch oven. Add the bay leaves, if using, and season with black pepper.
  2. Add enough water to cover the brisket. Bring to a boil, reduce heat and simmer, covered, until meat is almost tender, about 2 hours.
  3. Add the carrots, onion and potatoes. Simmer, covered, about 15 minutes.
  4. Add the cabbage, cover and simmer about 20 minutes more, or until vegetables and meat are tender. Remove bay leaves. Slice meat and serve with the vegetables and prepared horseradish or mustard, if desired.

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Donna John
I love corned beef and cabbage! I don't use the spice packet and always get great results. You can save it and use it to make homemade pickles.
Elisa Schmitz
Good to know about the spice packet, Donna John . Is it really spicy? I think I prefer horseradish or mustard on my corned beef anyway...
Donna John
Not spicy hot at all, but does add a lot of spice taste. I prefer just the beef taste and add mustard or horseradish. But lots love the spice packet, so it's all personal preference.
Elisa Schmitz
Mmm! I love corned beef and cabbage. I look forward to it every year and this year I'm going to try and make it myself. Thank you for this easy recipe. AND I want to try and make corned beef hash with the leftovers (another fave of mine). How do you make corned beef hash, Donna John , Gigi Gaggero ??
Belinda Lichty Clarke
totally going to make this! i was looking for a good and easy way!

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