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Corned Beef and Cabbage

Corned Beef and Cabbage

It’s not St. Patrick’s Day without the corned beef and cabbage, and this recipe will give you the most tender meat and flavorful vegetables. Best of luck with this recipe! 🍀

Total Time
4 hours 15 min
Corned Beef and Cabbage

Ingredients for 5-7 Servings

  • 4 lbs
    corned beef brisket, with spices
  • 2
    bay leaves
  • 1
    bottle dark beer (optional)
  • Water
  • 1 1/2
    baby potatoes halved
  • 3
    large carrots
  • 1/2
    head cabbage cut into wedges
  • 3 tbsp
    salted butter or to taste
  • Salt & pepper
  • 1/4 cup
    fresh parsley

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    4 hours


  1. Place the corned beef in a large stock pot.
  2. Cover the beef with beer and water, enough to fully submerge the meat.
  3. Bring pot to a boil and cover, simmering for about 2.5-3.5 hours. Meat should be fork tender.
  4. Remove meat once it is fork tender, transferring to a baking dish and keep warm in the oven. Approximately 250 degrees will keep the meat warm. Reserve the liquid from the pot.
  5. Bring pot to a boil once again, then add in vegetables. Boil for 20-30 minutes, or until tender.
  6. Once tender, toss vegetables in butter and season to taste.
  7. Cut the corned beef against the grain. Serve immediately.
Goes Great with