Classic Corned Beef and Cabbage Dinner

Corned Beef and Cabbage Photo 2005
Photo: Diana Rattray
  • 4 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 4 hrs
  • Yield: Serves 8 to 10
Ratings (5)

This is a classic corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage.

Serve the corned beef with a Mustard Sauce or Horseradish Sauce.

What You'll Need

  • 1 corned beef brisket, about 4 pounds
  • 1 small bay leaf
  • 6 peppercorns
  • 2 to 3 rutabagas, cut in chunks
  • 1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
  • 12 small whole onions, peeled
  • 6 medium potatoes, peeled
  • 1 medium head of cabbage, cut in wedges

How to Make It

Place meat in a deep saucepan or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours.

Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables.

Serves 8 to 10

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