This delicious corned beef, cooked with potatoes and cabbage in its savory juices, is a true one-pot wonder.
I love any celebration that centers around food, and St. Patrick’s Day is no exception. As the daughter of a Patty, the sister of a Patty, and the mother of a Patrick, this holiday holds special meaning for my family. Making corned beef and cabbage has long been our tradition — a simple, comforting meal that brings everyone together.
Passing Down Family Traditions Through Food
I cherish traditions built around special meals you make once a year. If I could give one piece of advice about parenting, it would be to create ways to celebrate with food. Whether it was St. Patrick’s Day, Día de los Muertos, Thanksgiving, or the day-after-Thanksgiving soup, my children always looked forward to those meals and still remember them fondly. Food creates lasting joy and memories. Seeing my kids carry on those food-centered celebrations is one of the greatest gifts — a tradition passed down from their grandmother, Patty.
Keep scrolling past the recipe card for more St. Patrick’s Day recipe ideas.
What Is My St. Patrick’s Day Tradition? Corned Beef and Cabbage!
I make corned beef and cabbage every St. Patrick’s Day. Though corned beef has complex origins — cured beef was common in Eastern Europe — the corned beef and cabbage dinner is a long-standing Irish-American tradition in the United States. Serving it once a year makes it exciting for kids and adults alike, and the leftovers transform into fantastic sandwiches.
The Soul-Satisfying Tradition of Corned Beef
Pick up a pre-brined corned beef from the grocery store — many brands are available. We enjoy this meal not for health reasons but for the comfort and tradition it brings. It’s a once-a-year, soul-satisfying dish that brings family to the table.
Making Corned Beef & Cabbage — Let’s Go!
This recipe begins on the stovetop and finishes in the oven. The potatoes and cabbage cook in the flavorful broth, creating an effortless one-pot dinner. It also makes incredible sandwiches the next day — my favorite is a classic Reuben made with leftover corned beef.
Must-Try Festive Dishes, Including Our Famous Reuben Sandwich and Vibrant Green Soup
For a festive St. Patrick’s Day menu, try other favorite green dishes: a Reuben sandwich made with leftover corned beef and a bright green minestrone soup. They complement the main dish beautifully and add variety to the celebration.
Keep scrolling past the recipe card for even more fabulous St. Patrick’s Day recipe ideas!
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Corned Beef and Cabbage
5 from 2 reviews
- Author: nocrumbsleft
- Prep Time: 15 min
- Cook Time: 2 hr 30 min
- Total Time: 2 hr 45 min
- Yield: 6 servings
- Category: Dinner
- Method: Stove top & Oven
- Cuisine: Irish
Description
This recipe begins on the stovetop and finishes in the oven. The potatoes and cabbage cook in the flavorful juices, making it a true one-pot meal.
Ingredients
For the corned beef:
1 (5-pound) pickled or brined corned beef brisket (available at most grocery stores)
2 beers (we used gluten-free)
1 white or yellow onion, halved
2 bay leaves
1 ½–2 pounds medium red potatoes, halved
6 medium carrots, peeled and quartered
1 medium cabbage, cut into 8 wedges with the core intact
2 tablespoons honey mustard
For the sweet mustard mayo:
½ cup mayonnaise
2 tablespoons yellow mustard
½ teaspoon coconut sugar or regular sugar
Instructions
- Preheat the oven to 400°F.
- Place the corned beef in a large 8- or 10-quart stockpot. Pour the beers and 8 cups of water over the beef. Add more water if needed so the beef is covered by about 4 inches. Add the halved onion and bay leaves. Bring to a boil over high heat, then cover and reduce to a simmer over medium-low heat for 2½ hours. Remove the corned beef from the pot, transfer it to a baking dish, and set aside.
- Taste the broth and add salt if necessary. Add the potatoes and carrots to the pot and boil until tender, about 30 minutes. Add the cabbage and cook until tender, about 10 more minutes.
- While the vegetables cook, spread honey mustard evenly over the top of the corned beef and spoon about 3 tablespoons of the cooking broth around the sides of the meat. Cover the baking dish with aluminum foil and bake for about 30 minutes, or until fork-tender. Remove the foil and broil for 3 minutes to brown the top, then remove from the oven.
- Make the sweet mustard mayo by stirring together the mayonnaise, yellow mustard, and sugar in a small bowl. Set aside.
- Slice the corned beef against the grain and serve with the vegetables and Sweet Mustard Mayo. Offer yellow mustard or creamy horseradish sauce on the side if desired.
Nutrition
- Calories: 184
- Sugar: 9.2 g
- Sodium: 166.9 mg
- Fat: 3.1 g
- Carbohydrates: 28.6 g
- Protein: 4.8 g
- Cholesterol: 4 mg
A Reuben Sandwich Recipe That Is Better Than Any Other
The Reuben is a classic sandwich. If you use homemade corned beef it’s exceptional, but even store-bought corned beef makes a spectacular Reuben. The combination of melted cheese, toasted rye, sauerkraut, and a tangy sauce creates a memorable sandwich.
Green Minestrone Soup with Meatballs and Pistachio
Green Minestrone is a vibrant option that starts with a good chicken stock and showcases fresh, seasonal green vegetables. It’s a fresh, lively complement to richer St. Patrick’s Day dishes.
Green Juice
After starting intermittent fasting, I found fresh green juice to be the perfect way to break a fast. Homemade green juice is a refreshing, nutritious addition to your routine.
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this cookbook is an invitation to cook alongside me, rediscover everyday recipes, and enjoy Teri’s tips woven throughout the book.
This cookbook is a tribute to my mother and a guide to celebrating life through food.