Delicious, tender corned beef, potatoes, cabbage, and carrots make an easy boiled meal. This Irish dish comes from my great-grandmother. At home, we served it with cornbread and Irish soda bread. By decreasing the liquid and chopping up the remaining beef and veggies, leftovers can be used to make corned beef soup.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 (5 1/2 pound) corned beef brisket
- 2 large onions
- 10 carrots, cut into 1 inch pieces
- 2 heads cabbage, cored and cut into wedges
- 15 small white (Irish) potatoes
Instructions
- Gather all ingredients.
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- Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
- Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 1/2 hours.
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- Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
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- Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve because it dries out quickly.
Nutrition Facts
| Calories | 918 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 24 g |
| Protein | 47 g |
| Saturated Fat | 12 g |
| Sodium | 2248 mg |
| Sugars | 25 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
It tastes better if you use leprechaun meat.
It was a good recipe, but I accidentally ordered beef brisket.
Made mostly as directed with following changes, boil time was reduced to accommodate a 1.85lb cb, 1 hour 15 minutes. I added its spices, a bay leaf, and a tablespoon of beef better than bullion. When I took it off heat I stirred in a handful of minced curly parsley. Made it look beautiful! Served with soda bread and our family mild horseradish sauce. Everyone loved it, even a kindergartener.
I used beef broth in place of water- in response to a previous review: this may allow for some additional moisture and flavor, and the salt in the broth will draw moisture onto the meat. Perhaps I suggest use a 50%50 beef broth water
I know it as New England Boiled Dinner and it’s always been one of my favorites. The only thing I do different is include Rutabaga, 5 cubes beef bouillon and Lipton soup mix to the water.
This is my St Patrick’s Day dinner go-to recipe. I use the seasoning packet that comes with my corned beef and follow the cooking instructions exactly. My corned beef is always tender and perfectly cooked. If you prefer your vegetables less well-done, adjust the cooking time. My family loves this meal along with Nana Dot’s Irish Soda Bread.
Good basic recipe. I added a bottle of Guinness to the water, and also cooked rutabaga and parsnips.
Awesome
I made this dinner and the corned beef was delicious. I did, however, use the juices and spice packet from the corned beef package. The vegetables were perfectly cooked and our company, and we, enjoyed it!!
This is a great recipe! I highly recommend.
simple but great tasting. Sprinkle with a touch a sea salt and you are all set. this made a fairly large amount. Added a splash of beer to the water, the spice packet that came with the meat, and some garlic salt. Also, at the last step I had to turn the temp from low simmer to medium to get the potatoes and carrots to cook through, otherwise they were still raw after 40 minutes at a simmer for that last step. Cabbage cooked perfectly this way.
This is the easiest and tastiest corned beef and cabbage recipe. The only changes I made was not using carrots. Theyre not a favorite in my house.
I made this recipe using a 3 lb Corned Beef Round, and adjusted the ingredients accordingly. The meat came out delicious and tender and the whole house smelled wonderful while it cooked for 3 hours. The only change I might make for next time is to increase the Guinness to 2 or 3 bottles and less water. The beer imparts such a great flavor that a bit more would be even better. I’ll make this again!
I am going to be one of ‘those’ people who alter the recipe and then rate it. Sorry. I look at the basic recipe, read reviews and then make alterations to fit my preferences. I do not like the seasoning packet that comes with the corn beef but agree that some spices are needed. I added 5-6 cloves of garlic and 2 stalks of celery, along with salt and pepper. I read the comments about how the cooking time was too long so after cooking for 4 hours, I removed the meat, covered with tin foil and set aside. I then added the vegetables and boiled for the 30 minutes specified. The meat came out perfectly cooked and melted in our mouths. I like my veggies a little firmer so next time I will only boil for 20 minutes. I like to eat corn beef with mustard, hubby likes horseradish. Hubby also adds butter to the cabbage and potatoes. It was delicious!
Pretty good, Pro Tip make sure brisket is always covered with water.
No changes.will make again
loved it, nice rainy day meal
I have a 5 quart dutch oven so it wasn’t big enough to fit everything in the same pot with a 5.25 lb flat cut. I made the potatoes in a separate pot by themselves. I also had to remove the roast and let it sit (you should let it sit for at least 20 minutes anyways before serving) so that I had enough room to boil the carrots and cabbage together. Who has a pot big enough to fit all of this?!
Simple, yet so good! Made soup with the leftovers!
This was just like my mother used to make. Did need some extra seasoning. It was fantastic.
very easy, made exactly as posted, came out terrific