Traditional Irish Corned Beef and Cabbage Recipe for St. Patrick’s Day
Celebrate St. Patrick’s Day with this traditional Irish corned beef and cabbage recipe, featuring tender brisket and vibrant vegetables for a comforting, flavor-packed meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling
- Cuisine: Irish
Ingredients
Scale
- 3–4 lbs brisket
- 1 head green cabbage
- 4 carrots
- 4 Yukon Gold potatoes
- 2 onions
- 4 cups low-sodium beef broth
- bay leaves
- peppercorns
Instructions
- Prepare your ingredients by chopping vegetables and trimming excess fat from the brisket.
- Season the brisket generously with salt and pepper on all sides.
- Place the brisket in a large pot or slow cooker; add chopped onions, bay leaves, and peppercorns.
- Cover everything with enough beef broth to fully submerge.
- Bring to a gentle boil over medium-high heat, then reduce to low and simmer for about 3 hours until fork-tender.
- Add chopped carrots, potatoes, and cabbage wedges; cook for an additional 30 minutes until vegetables are tender yet vibrant.
- Serve hot with mustard or horseradish on the side.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 75mg