Favorite Corned Beef and Cabbage

Total Time

Prep: 10 min. Cook: 2-3/4 hours

Makes

10 servings

Updated: Jun. 30, 2023
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey

Ingredients

  • 1 corned beef brisket (about 4 pounds) with spice packet
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 3-1/2 pounds small potatoes (10-15), peeled
  • 8 medium carrots, halved crosswise
  • 1 medium head cabbage, cut into wedges
  • HORSERADISH SAUCE:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1/4 cup peeled freshly grated horseradish
  • MUSTARD SAUCE (OPTIONAL):
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sugar

Directions

  1. Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
  2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
  3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
  4. For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended.
  5. Cut beef across the grain into slices. Serve with vegetables and sauce.
Corned Beef and Cabbage Tips

What’s the best cut of corned beef to buy?

It depends on your personal preference. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, slices easily and is found in grocery stores more commonly. On the other hand, the point cut is pointed, has more fat and is better for shredding. Additionally, you could purchase an entire brisket, which has the point and flat cut, or a beef round, though it is a much less common cut for corned beef.

Should you rinse corned beef before cooking?

Corned beef doesn't need to be rinsed before cooking. In fact, the USDA recommends not rinsing any raw meat or poultry before cooking, because it actually increases the risk of bacterial cross contamination from the raw food in your kitchen. It's one of those common food safety mistakes people often make at home. Instead, just drain the juices from the package and proceed with the recipe.

What’s the best way to cook corned beef and cabbage?

We love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our easy corned beef and cabbage recipe.

What else do you serve with the corned beef?

In addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread and a pat of butter. For more festive ideas, check out all of our St. Patrick's Day dinner recipes.

How do you store leftover corned beef and cabbage?

Store leftover corned beef and cabbage in an airtight container in the refrigerator for 3 to 4 days.

Can you freeze corned beef and cabbage?

Leftover corned beef can be frozen for up to 3 months. When you're ready to eat again, thaw in the refrigerator overnight before reheating. Leftover cabbage (and the carrots and potatoes in this recipe) do not freeze well because they become soft when reheated.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 serving with 2 tablespoons horseradish sauce: 564 calories, 28g fat (10g saturated fat), 134mg cholesterol, 1616mg sodium, 50g carbohydrate (11g sugars, 8g fiber), 29g protein.