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Corned Beef and Cabbage (Irish Boiled Dinner) Recipe

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4 from 15 reviews

This traditional Irish Boiled Dinner recipe features tender corned beef brisket slow-simmered with garlic and pickling spices, accompanied by baby red potatoes, carrots, onion, and wedge-cut cabbage. The hearty, comforting dish is perfect for a family gathering and showcases classic flavors often enjoyed on St. Patrick's Day.

  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings

Ingredients

Corned Beef

  • 4 pounds corned beef brisket
  • 2 cloves garlic, smashed and peeled
  • Seasoning packet included with the corned beef brisket

Vegetables

  • 1½ pounds baby red skinned potatoes, halved if large
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 yellow onion, halved and sliced vertically
  • 1 small head cabbage, cut into wedges with the root intact

Instructions

  1. Prepare the Corned Beef: Rinse your corned beef thoroughly under cold water to remove excess salt and pat it dry with a paper towel.
  2. Simmer the Brisket: Place the brisket in a large stockpot along with smashed garlic cloves and the seasoning packet. Cover with at least 12 cups of water, leaving a few inches of space at the top. Cover and bring to a near boil, then reduce heat to a simmer. Cook for approximately 50 minutes per pound, which will be about 3½ hours for a 4-pound brisket. It’s a good idea to check the pot about one third into cooking to add more water if needed and turn the brisket.
  3. Add the Vegetables: When there are 30 minutes left in the cooking time, add the potatoes, carrots, and onions to the pot. Then cover with the cabbage wedges on top. The vegetables are done when they are tender and a fork slides through easily. You can optionally remove the corned beef at this point to a carving board and cover it with foil to make more space for the vegetables to cook evenly.
  4. Slice and Serve: Once fully cooked, remove the corned beef from the pot and transfer it to a carving board. Slice against the grain into thin pieces for maximum tenderness. Serve the corned beef with the boiled vegetables, seasoned with butter, salt, and pepper. Mustard makes a perfect dipping sauce for the meat.

Notes

  • Rinsing the corned beef before cooking reduces excess saltiness.
  • Cooking time is about 50 minutes per pound of brisket to ensure tenderness.
  • Turning the meat during cooking helps it cook evenly.
  • Adding vegetables in the last 30 minutes prevents overcooking and keeps them tender.
  • Slicing against the grain helps achieve more tender meat slices.
  • Butter, salt, pepper, and mustard complement the flavors perfectly.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Irish

Find it online: https://recipesvibe.com/corned-beef-and-cabbage-irish-boiled-dinner-recipe/