Corned Beef and Cabbage

Corned Beef and Cabbage

The addition of potatoes and carrots makes this corned beef and cabbage recipe not only great on St. Patrick’s Day but a satisfying meal any day. Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they’ll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)

Ingredients

  • 3 to 3 1/2-pound ready-to-cook corned beef

    preferably flat-cut

  • 1 1/4 cups semi-dry white wine

    such as Riesling

  • 1 pound red or Yukon gold potatoes

    cut into 1- to 2-inch pieces

  • 2 to 3 large carrots

    peeled and cut into 1- to 2-inch pieces, about 1/2 pound

  • 1/2 small head green or savoy cabbage

    core left intact, cut into 4 wedges, about 1 pound

  • 3 tablespoons Dijon mustard

    plus more for serving

  • 2 tablespoons honey
  • Flaky sea salt

    if necessary

  • Black pepper

Directions

  1. 1

    Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.

  2. 2

    Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.

  3. 3

    Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)

  4. 4

    Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.

  5. 5

    Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Corned Beef and Cabbage

Corned Beef and Cabbage

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About this Recipe

Craving a deeply satisfying meal that’s perfect for St. Patrick’s Day but delicious any day of the year? This Corned Beef and Cabbage recipe delivers savory, tangy, and aromatic flavors in every bite, transforming simple ingredients into a truly special dish.

What makes this recipe stand out is the careful attention to detail that ensures incredible results. We recommend using a flat-cut brisket for your corned beef; it slices beautifully into uniform pieces, unlike the point cut which can fall apart. The braising technique makes the beef incredibly tender, while adding vegetables like potatoes, carrots, and cabbage toward the end allows them to absorb all those rich beef juices, emerging perfectly crisp-tender, not mushy. Finishing with a simple honey-mustard glaze and a quick broil adds a delightful caramelized top layer.

Imagine fork-tender slices of savory corned beef, bursting with the tangy, spiced notes from its cure, perfectly complemented by sweet honey and a sharp Dijon glaze. Alongside, you'll find hearty potatoes and sweet carrots, all infused with the deep flavors of the beef, and crisp-tender wedges of cabbage. This is a comforting, robust meal that's rich in flavor and texture, yet surprisingly easy to prepare. It’s a complete meal in one, leaving you feeling truly satisfied.

Customization & Serving

While we highly recommend a flat-cut brisket for its ease of slicing, if you opt for a point cut, be aware that its higher fat content may make it less uniform but still delicious. Feel free to choose between red or Yukon gold potatoes based on your preference; both absorb the rich braising liquid beautifully. The semi-dry white wine, such as Riesling, contributes to the depth of flavor in the braising liquid, creating a complex background for the beef.

This robust Corned Beef and Cabbage dish is ideal for a festive St. Patrick's Day celebration or a cozy weekend family dinner. Serve it hot with extra Dijon mustard on the side and a refreshing beer to complete the experience.

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