Corned Beef and Cabbage with Red Potatoes

Russ Myers


An American Irish dish which is a must for St. Patricks day celebrations.

Cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although cabbage is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 BC. Since cabbage grows well in cool climates, yields large harvests and stores well during winter, it soon became a major crop in Europe.
The American head variety was developed during the Middle Ages by northern European farmers. It was French nanigator Jacques Cartier who brought cabbage to the Americas in 1536.

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6 Servings


20 Min


4 Hr


Stove Top


3 lb
corned beef brisket flat cut with seasoning packet
1 1/2 lb
red potatoes, scrubbed and quartered
2 medium
onions, quartered
carrots, thick cut julienne strips
head green cabbage, cored and quartered
mustard (optional)
horseradish sauce (optional)

Directions Step-By-Step

Fill a large, deep pot with water and bring to a boil (add enough water to cover the meat). Remove beef from packaging and rub contents of spice packets onto meat. Add corned beef to pot. Reduce heat, partially cover pot with a lid and simmer gently 3 to 3 1/2 hours.
Add potatoes, onions and carrots and simmer 15 minutes until almost fork tender.
Add cabbage and simmer 3 minutes longer.

Remove meat and slice against grain.

Serve with cooked vegetables, mustard and horseradish sauce.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish
Other Tags: Quick & Easy, Heirloom