Corned Beef and Cabbage (Irish Boiled Dinner)

Corned Beef and Cabbage is a classic Irish-American dinner served on St. Patrick's Day here in the United States. In this post I have a step-by-step post on how best to prepare corned beef brisket with boiled vegetables. This recipe is foolproof and delicious!

Course Mains & Entrees

Cuisine American, Irish

Keyword boiled dinner, cabbage, cotned beef, how to, potatoes, St. Patrick's Day

Prep Time 5

Cook Time 2

Additional Time 1

Total Time 3 5

Servings servings

Calories 552

Author Laurie McNamara

Ingredients

4 pounds corned beef brisket
2 cloves garlic smashed and peeled
seasoning packet included with the corned beef brisket
1½ pounds baby red skinned potatoes halved if large
4 large carrots peeled and cut into 1-inch pieces
1 yellow onion halved and sliced vertically
1 small head cabbage cut into wedges with the root intact

Instructions

Rinse your corned beef well and pat dry with paper towel.
Place the brisket in a large stock pot with smashed garlic, pickling seasoning and cover with at least 12 cups of water, leaving a few inches at the top of the pot.
Cover and bring to a near boil. Then reduce to a simmer and cook for 50 minute per pound. ( 4 pound brisket will take approximately 3-1/2 hours)
I usually check on it 1/3 of the way and add more water and turn the corned beef.
When 30 minutes are remaining; add potatoes, carrots, onions and cover with the wedges of cabbage.
The vegetables are done when a fork glides through easily.
Once the corned beef is cookied, remove and transfer to a carving board. Slice the corned beef against the grain.
Serve the boiled vegetables with butter, salt and pepper, and I love to dip my corned beef in mustard.

Nutrition