Classic Corned Beef and Cabbage
A traditional Saint Patrick’s Day corned beef and cabbage dinner simmered low and slow with potatoes, carrots, and cabbage, then served with creamy horseradish sauce. Cozy, comforting, and perfect for feeding a crowd.
- Prep Time: 15 MINUTES
- Cook Time: 3 HOURS
- Total Time: 3 hours 15 minutes
- Yield: 8 SERVINGS 1x
- Category: COMFORT FOOD, DINNER | BEEF, DINNER | SAINT PATRICK'S DAY
- Method: Boiling
- Cuisine: IRISH INSPIRED
- Diet: Gluten-Free
Ingredients
For the Corned Beef & Vegetables
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3½–4 pounds corned beef brisket (with seasoning packet)
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3 carrots, peeled and cut into 1½-inch pieces
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2 small onions, peeled and quartered
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3 stalks celery, cut into 1½-inch pieces
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1 bunch fresh parsley
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2 large sprigs fresh thyme
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1 head green cabbage (about 2 pounds), cut into wedges
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1½ pounds small red potatoes
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Water (enough to cover beef by 1 inch)
For the Horseradish Sauce
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1 cup sour cream
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2 tablespoons prepared horseradish
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½ teaspoon coarse salt
Optional garnish: chopped fresh parsley
Instructions
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Place corned beef, carrots, onions, and celery into a large Dutch oven.
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Tie parsley and thyme together with kitchen string and add to the pot.
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Add enough water to cover the beef by about 1 inch. Bring to a boil over high heat.
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Reduce heat to medium-low, cover, and simmer for about 2½ hours, until the beef is nearly tender.
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Add cabbage wedges and potatoes to the pot. Cover and cook for 30 minutes, or until vegetables and beef are fork-tender.
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Meanwhile, stir together sour cream, horseradish, and salt in a small bowl. Refrigerate until ready to serve.
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Remove herbs and discard. Transfer beef to a cutting board and rest for 10 minutes.
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Slice corned beef against the grain. Serve with vegetables and horseradish sauce.
Notes
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Slice corned beef against the grain for the most tender results.
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Add cabbage near the end so it stays tender, not mushy.
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Store leftovers in cooking liquid to keep the beef moist.