Good Ole’ Fashioned Corned Beef & Cabbage

prepared and photographed by Emily S. Downs

Simple and to the point. This no-nonsense corned beef and cabbage dinner is perfect as is the first night and even better the nights to follow, in re-purposed combos… Gooey Grilled Corned Beef Sandwiches and/or Corned Beef & Cabbage Rolls.

See all of Our Favorite Recipes for St. Pat’s Day



















Size: 8 servings

1 orange
10 whole cloves
1 4 1/2 lb corned beef brisket, rinsed
3 tsp caraway seeds
3 lbs small Yukon Gold potatoes, peeled
2 1/2 lbs large carrots, peeled, cut crosswise into 2" lengths
1 large head green cabbage, halved lengthwise, each half cut into 8 wedges
Chopped fresh parsley
Horseradish Cream (link below)
Guinness Mustard (link below)


Stud orange with cloves. Place in very large pot. Add corned beef (and spice packet if included with corned beef), 2 tsp caraway seeds and enough water to cover. Bring to boil.  Reduce heat to medium-low, cover and simmer until beef is tender, about 3 hours 45 minutes. Drain, reserving 3 cups cooking liquid.

Meanwhile, bring large pot of salted water to boil. Add 1 tsp caraway seeds, then potatoes and carrots. Cook until potatoes are almost tender, about 30 minutes. Add cabbage; cook until just wilted, about 8 minutes. Drain. Keep warm.

Slice corned beef; arrange on platter  Surround with vegetables.  Sprinkle with parsley. Serve, passing cooking liquid in sauceboat and mustards separately.

Serve as accompanying dipping sauces… Horseradish Cream & Guinness Mustard.

Comfort Food: Warm Up with Shepherd’s Pie

Take This Quiz to Find Out How Irish You Are

A Wilde Oscar Guinness and Bourbon Cocktail

Traveling to Ireland on a Budget

Boozy Rum Balls

Indulge in Irish Coffee

Try Our Irish Soda Bread

Emily’s Recipe for Bangers & Mash

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


Sign up for our email newsletter