Corned Beef & Cabbage Recipe

Corned beef dinner
Susan Marie Andersson / Getty Images
    33 mins
Ratings
This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.

What You'll Need

  • 1-3/4 pounds onions, divided use
  • 2-1/2 pounds carrots, divided use
  • 6 pounds corned beef brisket or round, spiced or unspiced
  • 1 cup malt vinegar
  • 6 ounces Irish stout beer
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon dill seed
  • 1/2 tablespoon whole allspice
  • 2 bay leaves
  • 3 pounds cabbage, rinsed
  • 2-1/2 pounds small red potatoes, scrubbed
  • 1/2 cup coarse grain mustard, optional
  • 1/2 cup Dijon mustard, optional

How to Make It

You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, , , mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine.

Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Add onions, carrots, and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.