Traditional Corned Beef and Cabbage Recipe for St. Patrick’s Day
Learn how to make a Traditional Irish American Corned Beef and Cabbage dinner so that you, your family, and friends can celebrate in style with a meal fit for St. Patrick himself. So don’t miss out on this tender and tasty meal because, as the saying goes…Everyone is a little Irish on St. Patrick’s Day!
Corned Beef is an Easy One Pot Meal
The wonderful thing about making Corned Beef and Cabbage is that it is truly the quintessential one-pot meal where your stovetop does all the work. First, you’ll put your corned beef brisket into a large stockpot and cover the meat with water. After three hours, you’ll add your carrots, potatoes, and cabbage. That’s it! And in another hour—for a total of four hours—you’ll have a delicious meal to bring to the table!
Happy St. Patrick’s Day!
So with just a few steps, you can enjoy a traditional Irish American recipe to celebrate St. Patrick’s Day in style. Wishing you and your family a very Happy St. Patrick’s Day!
More Holiday Recipes
Now that you’ve learned how to make a traditional Corned Beef and Cabbage dinner, be sure to check out these other videos where I show you How to Make an Irish Brown Soda Bread and an Irish Apple Cake.
- Traditional Irish Brown Soda Bread Recipe for St. Patrick’s Day (made with Whole Wheat Flour)
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Traditional Corned Beef and Cabbage
- 4-5 pound Corned beef brisket, preferably "flat cut"
- 4 Yellow onions
- 2 Basil leaves
- 1 tablespoon Whole Black Peppercorns
- 2 pounds Carrots, peeled and cut into approximately 3" pieces
- 2 pounds Small thin-skinned potatoes If potatoes are larger, quarter them
- 2 heads Green cabbage, quartered with core intact
- Place corned beef brisket in a large stockpot, cover with water, and bring to a boil. When it comes up to a boil, remove the scum that rises to the top.
- To the stockpot, add the seasoning packet (that was enclosed in the corned beef brisket packaging), the peppercorns, the bay leaves, and the onions.
- Turn the heat to medium low. Cover stockpot, and allow corned beef brisket to simmer for approximately 3 hours.
- After 3 hours, remove the lid from the stockpot, and add potatoes, carrots, and cabbage. Place the lid back onto the stockpot, and allow the corned beef brisket and vegetables to simmer for an additional hour.
- After a total of 4 hours, remove the corned beef brisket from the stockpot and transfer it to a cutting board before slicing the corned beef. Transfer the slices to a platter, and surround your corned beef with onions, potatoes, carrots, and cabbages. Serve and enjoy!
Shop for items used in this blog post or video
Favorite St Patrick’s Day Cooking Supplies
- Le Creuset 16-Quart Stockpot
- Le Creuset 20-Quart Stockpot
- Stainless Steel Strainer
- Bamboo Cutting Board
- Large White Serving Platter
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