Corned Beef and Cabbage
St. Patricks Day Recipe

Corned Beef & Cabbage

Irish we could make this meal every day! This St. Patrick's Day recipe is sure to bring you luck in the kitchen.

  • 1ea.corned beef brisket (2-6 LB)
  • 1 1/2tbs.whole peppercorns
  • 4ea.dried bay leaves
  • 1ea.whole cabbage, cored and sliced
  • red potatoes, washed and quartered
  • 1lb.fresh baby carrots
  • 1ea.garlic clove, crushed
  • 1ea.white onion, sliced
  • 1ea.(12 oz.) bottle of Killan's (or similar beer)
  • 1tbsp.yellow mustard
  • water, as needed
  • salt, to taste
  • Rinse the brisket and place it in a Dutch oven or Crock-pot; add the seasonings.
  • Mix together beer and mustard, then pour over the brisket.
  • If the brisket isn't fully covered by the mixture, add water as needed.
  • Cook on low heat for two hours.
  • After two hours, add the cabbage, potatoes and carrots to the pot; Stir.
  • Cover and cook for another hour.
  • Then, remove the brisket from the pot and let it rest on a cutting board for 5 -10 minutes.
  • Cut the brisket against the grain in 1/4" slices. Taste the broth and adjust seasoning with salt and pepper as needed.
  • Taste the broth, and add salt and pepper as needed; pour over brisket and serve with potatoes and cabbage.
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