Description
Classic Corned Beef and Cabbage is a traditional Irish-American dish featuring tender, slow-cooked corned beef with hearty vegetables. This one-pot meal is easy to make, packed with flavor, and perfect for St. Patrick’s Day or a comforting dinner any time of year. Serve it with mustard or horseradish sauce for the ultimate experience.
Ingredients
For the corned beef
- 1 flat-cut corned beef brisket (about 4 pounds)
- 1/4 teaspoon mustard seed
- 1/4 teaspoon coriander seed
- 1/8 teaspoon whole cloves
- 1/8 teaspoon whole peppercorns
- 2 to 3 bay leaves
- 1 large onion, peeled and quartered
- 6 Yukon Gold potatoes (about 1 pound), halved or quartered if large
- 1 small head cabbage (about 1 3/4 pounds), cut into 6 wedges
- 12 slender carrots (about 1 pound), peeled and left whole
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh parsley, for garnish
- Dijon or grainy mustard, for serving
For the horseradish sauce (Optional)
- 1 cup sour cream
- 3 tablespoons whole milk
- 1 tablespoon lemon juice (or more to taste)
- 1 tablespoon prepared horseradish in brine (or more to taste)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the corned beef: Rinse under cold water to remove excess brine. Place in a large pot and cover with water (about 1 inch above the meat).
- Add spices: Tie mustard seed, coriander seed, cloves, and peppercorns in cheesecloth (or add directly to the pot). Add bay leaves and onion.
- Cook the beef: Bring to a boil, then reduce to a simmer. Cover and cook for 2 1/2 to 3 hours until fork-tender.
- Add the vegetables: Add potatoes and carrots to the pot. Cook for 15 minutes, then add cabbage. Simmer for another 10–15 minutes until tender.
- Rest and slice: Remove the corned beef, let it rest for 10 minutes, then slice against the grain.
- Make horseradish sauce (optional): Whisk together sour cream, milk, lemon juice, horseradish, Dijon, salt, pepper, and parsley. Adjust seasoning.
- Serve: Arrange beef and vegetables on a platter, garnish with parsley, and serve with mustard or horseradish sauce.
Notes
- For a slow cooker version, cook on low for 8 hours or high for 4–5 hours, adding vegetables in the last 2 hours.
- For an Instant Pot, cook the corned beef under high pressure for 90 minutes, then add vegetables and cook for 5 more minutes.
- Store leftovers in the fridge for 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
