Best 8 Corned Beef Cabbage Dinner Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Corned Beef and Cabbage: A Traditional Irish Feast**

Corned beef and cabbage is a classic Irish dish that is traditionally served on St. Patrick's Day. The dish is made with corned beef, which is a brisket that has been cured in a brine solution, and cabbage, which is boiled until tender. Other vegetables, such as carrots, potatoes, and onions, are often added to the pot. Corned beef and cabbage is typically served with a side of horseradish sauce or mustard.

This article offers three delicious variations on the classic corned beef and cabbage recipe. The first recipe is for a traditional boiled corned beef and cabbage. The second recipe is for a slow cooker corned beef and cabbage. The third recipe is for a roasted corned beef and cabbage. All three recipes are easy to follow and result in a flavorful and satisfying meal.

Whether you are looking for a traditional St. Patrick's Day meal or a hearty and delicious dinner, corned beef and cabbage is a great option. This article provides all the information you need to make this classic dish at home.

Let's cook with our recipes!

NEW ENGLAND BOILED DINNER (CORNED BEEF & CABBAGE)



New England Boiled Dinner (corned beef & cabbage) image

Corned beef, cabbage, and other veggies--so good, not just on St. Patrick's Day. Really easy to do, the chopping is the most work, and while the corned beef simmers, you have plenty of time to take care of that. Adapted from It's All American Food, by David Rosengarten.

Provided by ciao4293

Categories     Stew

Time 5h

Yield 5-6 serving(s)

Number Of Ingredients 10

5 -6 lbs corned beef
1/2 medium onion, with skin on
2 cloves garlic, crushed
5 whole cloves
1 1/2 teaspoons pickling spices
2 bay leaves
1 head cabbage, remove outer leaves and cut through stem into 8 wedges
2 small turnips, peeled and cut into 1 inch chunks
6 large carrots, peeled,cut in one inch chunks
8 medium potatoes, peeled,cut in one inch chunks

Steps:

  • Place corned beef in a large pot, cover with cold water.
  • Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
  • Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
  • Cover with 12 cups cold water, or more to cover the meat.
  • Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
  • Remove the beef from the pot, wrap in foil, and keep warm.
  • Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
  • Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
  • They should all be fork tender.
  • David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
  • We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
  • Also great with crusty bread, and maybe some mustard or horseradish on the side.

CORNED BEEF AND CABBAGE DINNER



Corned Beef and Cabbage Dinner image

This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 -2 1/2 lb) corned beef brisket
1 teaspoon whole black peppercorn
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips, peeled and cut into chunks
1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 -12 new potatoes (1 pound)
1 small cabbage, cut into 6 wedges (1 pound)

Steps:

  • Trim fat from meat.
  • Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
  • Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
  • Discard bay leaves, if used.
  • Remove meat from pot. Thinly slice meat across the grain.
  • Transfer meat and vegetables to a serving platter.

Nutrition Facts : Calories 677.6, Fat 29.3, SaturatedFat 9.7, Cholesterol 148.1, Sodium 1787.4, Carbohydrate 68.7, Fiber 12.3, Sugar 12.6, Protein 36.2

IRISH CORNED BEEF AND CABBAGE DINNER



Irish Corned Beef and Cabbage Dinner image

Make and share this Irish Corned Beef and Cabbage Dinner recipe from Food.com.

Provided by Olha7397

Categories     Meat

Time 5h40m

Yield 8 serving(s)

Number Of Ingredients 11

4 -4 1/2 lbs corned beef brisket, preferably second cut
1 cup dried pink beans (1/2 pound) or 1 cup dried pinto bean (1/2 pound)
1 medium onion, peeled and pierced with
1 whole clove
1 teaspoon salt
16 small firm young beets
8 medium boiling potatoes, scrubbed
8 medium carrots, peeled
1 large rutabaga, peeled and cut crosswise into 1/2 inch thick slices (about 1 1/2 pounds)
2 lbs firm green cabbage, trimmed, quartered and cored
1 bunch fresh parsley sprig, trimmed, washed and thoroughly drained

Steps:

  • Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
  • Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
  • Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
  • Turn off the heat and let the beans soak for 1 hour.
  • Then add the clove pierced onion and the salt and bring to a boil again.
  • Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
  • With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
  • The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
  • Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
  • To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
  • Time Life Holiday Cookbook.

Nutrition Facts : Calories 870.9, Fat 43.9, SaturatedFat 14.6, Cholesterol 222.1, Sodium 3007.9, Carbohydrate 66.6, Fiber 15, Sugar 16.6, Protein 53.4

BOILED CORNED BEEF AND CABBAGE DINNER



Boiled Corned Beef and Cabbage Dinner image

Happy St. Patrick's Day! The best corned beef dinner ever! Big hit with my 16 year old and 6 year old boys!

Provided by Monica Keleher

Categories     Beef

Time 4h

Number Of Ingredients 7

1 pkg 3-4 lb corned beef with spice packet
1 cabbage
1 turnip
6 carrots
3 onions
1 celery stalk
6 red potatoes, or whichever you prefer

Steps:

  • 1. Rinse the corned beef and put it in a large pot and cover it with water, add the spice packet that came with the corned beef and cook for an hour on low heat, do not let it boil. After an hour discard the water and add new hot water and return to stove
  • 2. Add celery stalk, 2 carrots, and and onion and cook for another hour, again do not let it boil. After an hour take the veggies out. Save the onion and discard the other veggies.
  • 3. Chop the carrots and turnips into one inch pieces and add to the pot, when fork tender remove and set aside. Quarter the potatoes and add to the pot. After about 20 to 30 minutes quarter the cabbage and add to the pot. Return the carrots and turnips and cook until the cabbage is done. Remove the corned beef from the bot and tent it with tin foil. Let it rest for 20 to 30 minutes. Transfer veggies to a bowl, add some of the broth. Slice the beef and place it on top. Enjoy. Serve with Irish Soda Bread and Irish butter! delish!

CORNED BEEF AND CABBAGE DINNER FOR THE SLOW COOKER



Corned Beef and Cabbage Dinner for the Slow Cooker image

Make and share this Corned Beef and Cabbage Dinner for the Slow Cooker recipe from Food.com.

Provided by carolinafan

Categories     Meat

Time 13h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet
2 cups apple juice
water
8 pieces cabbage, thin wedges
1 tablespoon horseradish (more or less to taste)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared mustard
2 teaspoons Dijon mustard

Steps:

  • Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
  • Cover; cook on Low setting 10 to 12 hours.
  • About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
  • Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  • Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  • To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
  • Serve corned beef and vegetables with sauce.

Nutrition Facts : Calories 474.9, Fat 27.2, SaturatedFat 9.3, Cholesterol 120.5, Sodium 1440.1, Carbohydrate 33.3, Fiber 3.8, Sugar 9.7, Protein 23.9

BOILED DINNER (CORNED BEEF & CABBAGE)



Boiled Dinner (Corned Beef & Cabbage) image

This is what we had today! St. Patrick's Day 2011 as we do each year, this is my great-grandmother Kennedy's recipe (she didn't use a crock-pot she cooked it slow in a huge kettle (she had 11 children). We have enjoyed this for generations! My grandchildren have been excitedly waiting for this day and this meal. They all...

Provided by Colleen Sowa

Categories     Beef

Time 5h55m

Number Of Ingredients 12

THE MEAT
2 large corned beef briskets
2 c water
THE VEGETABLES
5 lb carrots, peeled, washed (rusticly cut)
enough water to cover the potatoes and have it about three inches higher
1 celery stalk, washed (rusticly cut)
5 lb red potatoes, washed and left whole
5 lb onions, peeled (cut in halves or qurarters)
2 pkg spice (that came with the briskets)
1 tsp each: garlic powder and ground black pepper
2 large (about 10 pounds) heads cabbage cut into wedges

Steps:

  • 1. Put the meat in a large crock pot on high heat for 4 hours. Add two cups of water. Put the lid on. About 15 minutes before your time is up, check the meat, put it in a large skillet and brown it a bit. Remove the liquid from the crock pot and pour it into the large kettle.
  • 2. Place the meat back into the crock pot. Put the lid on it and reset the crock pot to high and 4 hours.
  • 3. Prepare the carrots: peel, rinse and rustic cut (all different size pieces. Place in a huge kettle (I use my canning kettle). Cover with water and then add about three inches more. Bring to a boil.
  • 4. Separate an entire stalk of celery, wash and trim, rustic cut (no two pieces are cut the same size). Put the celery in the kettle on top of the carrots.
  • 5. Prepare the potatoes by washing them. Leave the jackets on and put them in the kettle on top of the celery.
  • 6. Prepare the onions by peeling, and cutting in halves or quarters depending on size of onions.
  • 7. Add all of the spices, sprinkling them around the top of the kettle, yet in the liquid. (If at any time you feel you need a bit more water, go ahead and add it).
  • 8. Remove any loose or bad leaves from the two heads of cabbage. Cut the cabbage in half, cut 3-5 wedges from each half a head of cabbage. Place the pointed side of the wedges down into the top of the kettle. Keep cutting and adding more to the kettle even if you have to push them down deeper (the rounded side should be just above the water line).
  • 9. By now the liquid in the kettle is boiling, turn down the heat and let simmer for about an hour with the lid on.
  • 10. Check the briskets for tenderness. Slice them up if they are ready (they should be ready now) Turn the crock pot off, and place the meat back in it and put the lid back on (no liquid).
  • 11. Check the Kettle of vegetables, if they are tender... it is done!
  • 12. *** I also serve seeded rye bread that has been buttered and some horseradish. Enjoy!

IRISH CORNED BEEF & CABBAGE DINNER



Irish Corned Beef & Cabbage Dinner image

This meal is one that my Father in Law really loved, and it is definately a family favorite in our household. I make it quite often, especially when I can find the Corned Beef Flats at the right price. This recipe is also in my self Published cookbook of 795 recipes. I usually make Irish Soda bread when I make this and the...

Provided by Rose Mary Mogan

Categories     Beef

Time 4h15m

Number Of Ingredients 10

4 1/2 lb corned beef brisket flat,
2 medium onions, thickly sliced
2 clove garlic, minced
6 whole cloves
2 bay leaves, dried
6 medium red skin potatoes,pared
6 medium carrots, peeled & pared
6 small onions, pared
1 medium head cabbage, cut in wedges
IRISH CORNED BEEF & CABBAGE DINNER

Steps:

  • 1. Place brisket in large dutch oven and barely cover with hot water;
  • 2. Add onions, garlic, cloves, & bay leaves.COVER AND SIMMER,DO NOT BOIL 1 hour per pound of meat, or until fork tender.
  • 3. Remove meat from liquid, add potatoes and carrots and cover. Bring to a boil and cook for 10 minutes.
  • 4. Then add cabbage wedges and whole onions, and continue to cook for 20 additional minutes, or until vegetables are tender.
  • 5. While meat is resting, slice with an electric knife, place back on top of veggies to reheat after veggies are done, and serve while still hot..

CORNED BEEF & CABBAGE DINNER



Corned Beef & Cabbage Dinner image

This corned beef and cabbage recipe is the definition of comfort food. The brisket is tender and stews with the cabbage, carrots, and onions giving the whole dish a tasty corned beef flavor. The vegetables are buttery and savory. A delicious dinner for St. Patrick's Day.

Provided by Amy H.

Categories     Beef

Time 4h10m

Number Of Ingredients 5

1 corned beef brisket (4 lb.)
4 small onions
4 3 carrots, peeled and chopped
1 medium cabbage
fresh ground pepper, to taste

Steps:

  • 1. Place corned beef in a large pot.
  • 2. Cover with cold water. Simmer for 2 1/2 hours, skimming fat off liquid when necessary.
  • 3. Add onions and carrots. Cover and simmer 1 hour.
  • 4. Add cabbage and simmer uncovered for 20 minutes.
  • 5. Remove meat to a platter and slice. Arrange cabbage, carrots, and onions around the sliced brisket.
  • 6. Season to taste with fresh ground pepper and serve.
  • 7. For slow cooker/Crock Pot directions see notes above.

Tips:

  • Choose the right cut of corned beef. Look for a brisket or flat cut that is at least 3 pounds. The flat cut is leaner, while the brisket is fattier and more flavorful.
  • Soak the corned beef before cooking. This helps to remove some of the salt and make the meat more tender. Soak the corned beef in cold water for at least 12 hours, or up to 24 hours.
  • Use a large pot to cook the corned beef. The pot should be large enough to hold the corned beef, the vegetables, and the cooking liquid.
  • Add the vegetables to the pot along with the corned beef. Common vegetables used in corned beef and cabbage include carrots, potatoes, onions, and cabbage. You can also add other vegetables, such as turnips, parsnips, or rutabagas.
  • Season the cooking liquid with pickling spices. Pickling spices are a blend of spices that are commonly used to flavor corned beef and cabbage. You can find pickling spices at most grocery stores.
  • Bring the cooking liquid to a boil, then reduce the heat to low. Cover the pot and simmer the corned beef and cabbage for at least 2 hours, or until the meat is tender.
  • Serve the corned beef and cabbage with your favorite sides. Common sides include boiled potatoes, mashed potatoes, roasted vegetables, or colcannon.

Conclusion:

Corned beef and cabbage is a classic Irish dish that is perfect for a St. Patrick's Day feast. It is a hearty and flavorful dish that is sure to please everyone at the table. The best part is that it is relatively easy to make. With a little planning, you can have a delicious corned beef and cabbage dinner on the table in no time.

Related Topics