Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two images of classic corned beef and cabbage served with potatoes and carrots, featuring juicy sliced corned beef and vibrant vegetables, with text overlay reading "Best Corned Beef and Cabbage" for a festive meal or St. Patrick’s Day dinner.

Best Corned Beef and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: meat and melt
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x

Description

A juicy, tender corned beef brisket with perfectly cooked cabbage, carrots, and potatoes—this comfort classic is a must for St. Patrick’s Day and beyond. Flavored with homemade spices and finished in the oven for a golden crust.

Ingredients

Scale
  • 1 flat-cut corned beef brisket (about 4 lbs)
  • 1/4 tsp mustard seed
  • 1/4 tsp coriander seed
  • 1/8 tsp whole cloves
  • 1/8 tsp whole peppercorns
  • 2–3 bay leaves
  • 1 large onion, quartered
  • 6 Yukon Gold potatoes, halved or quartered
  • 1 small head cabbage, cut into 6 wedges
  • 12 slender carrots, peeled
  • 2 tsp kosher salt
  • 2 Tbsp chopped fresh parsley, for garnish
  • Dijon or grainy mustard, for serving
  • Optional Horseradish Sauce:
  • 1 cup sour cream
  • 3 Tbsp whole milk
  • 1 Tbsp lemon juice
  • 1 Tbsp prepared horseradish
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup chopped parsley

Instructions

  1. Make the horseradish sauce: Stir all sauce ingredients together. Chill until serving.
  2. Prep beef: Preheat oven to 325°F. Place brisket, spices, bay leaves, and onion in a Dutch oven. Cover with cold water.
  3. Braise: Bring to a boil, cover, and transfer to oven. Bake 3.5 hours, until fork-tender.
  4. Brown beef: Move beef to baking sheet, raise oven to 425°F. Spoon broth over top. Bake 10–15 min until golden. Rest under foil.
  5. Cook veggies: Strain broth, skim fat, and add salt. Boil potatoes 5 min, add cabbage and carrots, simmer 15–20 min until just tender.
  6. Serve: Slice beef across grain. Arrange beef and veggies on a platter, pour over broth, garnish with parsley. Serve with mustard and/or horseradish sauce.

Notes

Let the beef rest before slicing for maximum tenderness. Use leftovers for hash, sandwiches, or soup. Skim the fat from broth for a cleaner taste.

Nutrition

  • Serving Size: 1 portion
  • Calories: 520
  • Sugar: 5g
  • Sodium: 950mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 130mg

Find it online: https://meatandmelt.com/best-corned-beef-and-cabbage/