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Old Fashioned Corned Beef and Cabbage Dinner

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Corned Beef and Cabbage Dinner Recipe

There is some controversy that I have seen, on whether or not corned beef and cabbage is really an Irish tradition at all. Evidently, is not necessarily that goes back far into Ireland's history, but one can learn more of how it has become a tradition since America became a country that the Irish came to.

Regardless of all that, many Irish and non Irish do have fun celebrating Saint Patrick's Day or the New Year with a good corned beef and cabbage recipe. This is an older recipe, and I am happy to share it. There are many variations on it if you want to spice it up, and I share a little bit of that below as well.

Corned Beef and Cabbage Dinner Recipe


One three to four pound corned beef brisket

Water to cover brisket in dutch oven

One cup of chopped onion

One or two parsnips chopped (optional)

Three to four cloves of garlic

Two bay leaves

Six medium potatoes - cut into chunks

Five to six carrots, chopped into fairly good sized chunks but not as big as your potato chunks.

Six cabbage wedges

Fresh Cracked Black Pepper

12 ounces of stout (like Guiness)

One cup of beef or vegetable broth

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Optional but suggested: for the finishing glaze explained at the end.

Prepared mustard

Three Tablespoons brown sugar

Good dash of ground cloves


1. Place your corned beef brisket into a dutch oven. Pour the broth and stout over the brisket, and fill the rest of the dutch oven pan with hot water until the brisket is covered. You want it barely covered with the water.

2. Add the chopped onion, and all the spices. Cover, and bring to simmer. Simmer for three or four hours or until tender.

3. Remove the meat from the liquid, and put in a place where it can be kept warm.

4. Add the potatoes and carrots to the liquid. Cover this and bring to a boil. Cook for five minutes or so. Add the six cabbage wedges and cook for 25 minutes longer.

Optional: Sometimes people like to "glaze" the meat while the vegetables are cooking. If you want to do this, spread some prepared mustard on the fat side of the meat. A thin spread of the mustard is fine. Then sprinkle with the three tablespoons of brown sugar and dash of ground cloves. Bake that in the oven at 350 degrees for about fifteen minutes or so.

Carve your corned beef however you like and enjoy!

Corned Beef Poll

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Paula (author) from The Midwest, USA on February 18, 2012:

Hello Denise, what a neat tradition, that sounds like a great time on Saint Patrick's Day. Thank you so much for stopping by and leaving a comment and voting. Happy Saint Patrick's Day!

Denise Handlon from North Carolina on February 17, 2012:

I LOVE this dish and have it once a year: the traditional C B & C dinner to celebrate my Irish roots with my family. Yum! Voted up.

Paula (author) from The Midwest, USA on February 17, 2012:

Hello Rebecca, that sounds fun, having corned beef and cabbage after a St. Patrick's Day Parade! I appreciate your comment and visit to my hub. I also wish you a very Happy Saint Patrick's Day! :)

Hello Steph, Thanks for your visit and comment. I ought to try corned beef and cabbage more in the restaurants. I am not sure why I haven't, but I bet it is very good. I hope you have a Happy Saint Patrick's Day!

Paula (author) from The Midwest, USA on February 17, 2012:

Hello Vespawoolf, I am so glad you stopped by and left a comment. Sorry to hear you don't have corned beef there. I do hope that when you do have access to some, you get to make your corned beef and cabbage again.

Thanks for your comment, I really appreciate it.

Stephanie Marshall from Bend, Oregon on February 17, 2012:

I love corned beef and cabbage, but have never tried to make my own (the restaurant versions are so convenient and delicious)! Your recipe looks yummy and very timely for St. Patrick's Day. Best, Steph

Rebecca Mealey from Northeastern Georgia, USA on February 16, 2012:

Living in Savannah GA. Corned beef and cabbage was always a staple dinner after our big parade!Great recipe! Happy St.Pat's Day early!

Vespa Woolf from Peru, South America on February 16, 2012:

I love corned beef and cabbage! Unfortunately, we don't have the corned beef here although once upon a time I made it myself. I might have to do it again so I can try this recipe!

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