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Corned Beef and Cabbage for St. Patrick's Day

The Best Corned Beef and Cabbage Recipe Ever!

I’ve cooked corned beef and cabbage more than a few times over the years. I try a new recipe every St. Patrick’s Day, and the recipes always disappoint. The cabbage wilts, the corned beef is dry, or the carrots are mushy.

The Best Corned Beef and Cabbage Recipe Ever

This year I was experimenting with a new recipe, and I think I finally got it right! Like just about anything I cook, this corned beef and cabbage recipe is easy, but it does take some time. I finally gave up on cooking corned beef in the slow cooker and gave boiling it a go. Apparently boiling corned beef is the way to go, because this was DE-li-cious!

I paired the corned beef with a tangy horseradish sauce that added just enough zing to really make the meal! Plenty of carrots and tomatoes made the kids happy, too.

Corned Beef and Cabbage Recipe...the Best!

Before you attempt this meal, make sure you have a pot big enough to handle the corned beef and veggies. I used a cheap eight quart stock pot with good results.

I added a little bit of the Pacific Northwest to this Irish meal by adding a pint of MacTarnahan’s Amber Ale by the Portland Brewing Company to the corned beef and veggies. It really adds to the flavor of the dish. And I loved smelling the corned beef cooking all afternoon in the stock pot. By the time dinner rolled around I was starving! I might have even snacked on the meat I set aside to photograph. Maybe.

Corned Beef and Cabbage for St. Patrick's Day

Are you salivating yet? Great! Let’s get to the recipe!

5.0 from 1 reviews
The Best Corned Beef and Cabbage Recipe Ever!
Recipe type: Main Dish
Cuisine: Irish
Serves: 6
Prep time:
Cook time:
Total time:
This easy, but somewhat time consuming, recipe is the best I've ever used to cook corned beef. This will be our new St. Patrick's Day go-to meal!
Corned Beef and Veggies
  • Corned Beef Brisket
  • 1 pint amber ale
  • 10 small red potatoes
  • ½ lb. baby carrots
  • 1 head cabbage
  • 1 onion
Horseradish Sauce
  • 1 cup sour cream
  • ¼ cup hot cream horseradish
  • 1 Tbsp. Dijon mustard
  • 1 tsp white wine vinegar
  • Salt and pepper to taste
Corned Beef & Veggies
  1. Trim the fat from the corned beef brisket. Place the beef into the stock pot and pour the beer over it. Add enough water to cover the beef by a couple of inches. Bring to a boil. As the water comes to a boil, I like to skim off the foam, so the pot doesn't boil over. That's completely optional, though.
  2. Add the spice packet that came with the corned beef. Cover and turn down the heat. Simmer corned beef for about 50 minutes per pound. For a four pound brisket, that's about 3.5 hours.
  3. Prepare horseradish sauce (recipe below), so the flavors can mix for a few hours before dinner.
  4. Forty minutes before the corned beef is done, add whole potatoes and carrots. Cover, return to a boil, and simmer about forty minutes until the veggies are tender.
  5. Remove corned beef, potatoes, and carrots to a casserole dish or serving platter. Cover with foil and keep warm in the oven.
  6. Cut cabbage and onion into wedges. Add cabbage and onion to the pot, which now only contains the cooking liquid from the corned beef. Simmer 15 minutes or until crisp tender.
  7. Add cabbage to the platter and serve the entire meal with horseradish sauce.
Horseradish Sauce
  1. Mix together sour cream, horseradish, Dijon mustard, white wine vinegar, salt, and pepper in a small dish. Refrigerate for several hours. Serve alongside corned beef.

Shared at Weekend Potluck Share Your Stuff Tuesdays, Good Tips Tuesday, Blogger Brags Weekly Pinterest Party, a Little R&R, and Simple Saturday.

  • Dawn

    This sounds delicious! We love corned beef but I have never actually attempted to make it. I love how easy your recipe is, so I am going to give it a try. Thanks for sharing this.

    • Lynnae McCoy

      You’re going to love it! It’s so tender!

  • Tricia

    I love corned beef and cabbage! I’m going to have to try it this way with the beer! Your pictures are beautiful and they make me hungry!

    • Lynnae McCoy

      Thanks! The beer was an interesting addition. I don’t usually care for beer, but I really like the way this tasted!

  • Angela Parker

    What a delicious looking recipe! Thanks for linking up at the Simply Saturday Blog hop. Enjoy your weekend!

    • Lynnae McCoy

      Thanks! You enjoy your weekend, too!

  • Misty @

    These look wonderful! Thanks for linking up with “Bloggers Brags Weekly Pinterest Party.” I hope you will be able to join us again this week.

  • Tamara

    I don’t know that I have ever had corned beef. I am pinning for later. Dropping by from the Bloggers Brags Pinterest Party, following you on social media

  • Wendy

    Looks really good! What could be used instead of the ale?

    • Lynnae McCoy

      It’s so good! I would think you could just add extra water or maybe even try beef broth instead of the ale. The flavor wouldn’t quite be the same, but I think it would still be really good!

  • Rebecca

    I have always boiled my corned beef and have never had an easier 1 pot meal that looks like I have slaved all afternoon. The corned beef has always been tender that it falls apart when trying to transfer to serving tray.
    I usually cook for 1/2 the cooking time then pour out water and refresh with new, otherwise I find the corned beef too salty, but have never tried adding beer. I think I will try that next. Thanks!

    • Lynnae McCoy

      The boiling does indeed do wonders! This didn’t turn out really salty. I don’t know whether it was the beer or the potatoes that helped with the salt. If I ever cook it without either, I will remember to change out the water, though. That’s a great tip!

  • Debbie

    Does the beer take the place of the spices? I typically use the spice packet that comes with the corned beef.

    • Lynnae McCoy

      Nope. I used the beer and the spice packet. The beer gives a little extra flavor, but not enough to replace the spice packet. It’s a nice complement to the spices.

  • Beth Anne

    Boiling is how I always cook my corned beef however I never have used beer as the liquid. I have always used water with a pat of butter and 2 chicken bullion cubes, its how my grandmother always did it and it was always delicious. I also throw all the veggies in together after the meat has cooked for awhile and never had problems with the veggies being to mushy or being undercooked. I love how the flavors meld together. Thanks for posting this recipe I think I will have two pots cooking this year one with beer and one without,

    • Lynnae McCoy

      I’ll have to try the butter and bullion cubes sometime!

      • Vivian

        I have never cooked corn beef &cabbage. I, however have a Irish son in law
        that I adore. I am going to cook this recipe for him. Thank you so much for making
        this so easy.

        • Lynnae McCoy

          Let me know how you both like it!

  • MJ

    I’d like to do this in the slow-cooker. What do you think?

    • Lynnae McCoy

      I’ve cooked corned beef in a slow cooker before, and it turns out OK. I definitely like the consistency of the corned beef and veggies when they’re boiled better than when they’re prepared in the slow cooker, though. But it would still taste good slow cooked. Just not quite as great. 😀

  • Kathy Scanlon Davis

    I’m trying this method today! I’ve always used a crockpot and I don’t like the way the meat comes out. Anxious to try it! Thanks!

  • Eileen Blake

    what is hot cream horseradish? or do you just mean 1/4 cup of horseradish?

    • Lynnae McCoy

      It’s a creamy horseradish. You can find it in any grocery store next to the regular horseradish. Comes in a little plastic squeeze bottle.

  • Eileen Blake

    too late lol will look for it next time. I followed the recipe using regular horseradish, added a little dried dill, and it was still very good, complimented the corned beef nicely. would definitely make it again. thanks!

  • Gloria Kovacevich

    I just made a corned beef almost like this sans the beer and sour cream but included a large rutabaga peeled and quartered. I used whole carrots, quartered small cabbage. The corned beef was boiled and skimmed off foam for 10 minutes, then lowered to simmer for 2 hours. Then add red potatoes, few onion halves, The mustard and horseradish were put on the plate to serve. It was truly delicious. My recipe is out of the NY Times cookbook. Every recipe I have tried from that book turns out delicious. Can’t wait to try your recipe next year. I love creamy!