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Corned Beef and Cabbage (Irish Boiled Dinner) horizontal

Corned Beef and Cabbage (Irish Boiled Dinner)

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A classic Irish-American boiled dinner. Corned beef simmers with carrots, ptoatoes, cabbage and onionjs for a delicious cozy and humble dinner.
Course Mains & Entrees
Cuisine American, Irish
Keyword boiled dinner, cabbage, cotned beef, how to, potatoes, St. Patrick's Day
Prep Time 5 mins
Cook Time 2 hrs
Additional Time 1 hr
Total Time 3 hrs 5 mins
Servings 8 servings
Calories 552
Author Laurie McNamara


  • 4 pounds corned beef brisket
  • 2 cloves garlic smashed and peeled
  • seasoning packet included with the corned beef brisket
  • 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


  • 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.


Serving: 1g | Calories: 552kcal | Carbohydrates: 24g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2817mg | Potassium: 1351mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6108IU | Vitamin C: 105mg | Calcium: 76mg | Iron: 5mg