March 16, 2012

Corned Beef & Cabbage with Potatoes and Carrots

Every year around Saint Patrick's Day, I serve corned beef and cabbage to my family.  My husband and daughter enjoy the beef, carrots and potatoes the most but I find myself enjoying the cabbage more than anything because it has almost a buttery taste and soaks up all of the other flavors in the dish.  If you find that the cabbage is a little too bitter for your liking, you can add some brown sugar to the broth one tablespoon at a time, to taste.  If you are not fond of cabbage in general, you can certainly boil it separately or even omit it entirely.

Serve this with horseradish or Dijon and crusty bread.  Don't forget to use the leftovers for corned beef hash or Reuben sandwiches.

Serves 8
  • 2 1/2 to 3 lb corned beef 
  • 12 oz beer 
  • Water
  • 3 beef bouillon cubes
  • 1 medium onion, minced 
  • 2 large cloves garlic, minced 
  • 10 black peppercorns
  • 1 tsp dried thyme 
  • 1/2 tsp kosher salt 
  • 5 red potatoes, peeled and cut into 1 inch cubes 
  • 3 large carrots, cut 1/2 inch thick
  • 1 small head of cabbage, cored and cut into 1 inch wedges 
  • Parsley, for garnish 


Place the corned beef in a large pot and pour the beer over all.  Add enough water to cover the corned beef by 1 inch.  Stir in the bouillon, onion, garlic, peppercorns, thyme and kosher salt.  Bring to a boil over high heat.  Reduce the heat to a low simmer.  Cover and cook for 2 hours.

Add the carrots and potatoes to the pot and cook for 10 minutes.  Add the cabbage and cook until tender, about 15 minutes.  

When the vegetables are tender, remove the corned beef and slice it across the grain.

Ladle the potatoes, carrots, cabbage and broth into a bowl.  Top it with sliced corned beef.  Salt and pepper, to taste.  Garnish with parsley.


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