traditional st patricks day meal corned beef and cabbage potatoes carrots

Corned Beef and Cabbage: A Classic Irish Dish Made Simple

Savor the hearty goodness of tender corned beef and savory cabbage in this beloved St. Patrick’s Day corned beef and cabbage recipe. It’s been a cornerstone of my annual festivities—because let’s face it, nothing says “Irish celebration” quite like a pot of simmering goodness.

traditional st patricks day meal corned beef and cabbage potatoes carrots

Years ago on March 17, I surprised my staff by bringing a homemade meal to the office to celebrate St. Patrick’s Day. I walked through the doors, carrying trays filled with the aroma of simmering corned beef, hearty potatoes, and tender cabbage. Their faces? Pure gold!

That first year, as we gathered around makeshift tables in our office break area, laughter filled the room as we indulged in the simple yet satisfying meal I had prepared. There’s just something about sharing a meal, especially one you’ve poured your heart into, that brings people together, even in the chaos of a workday.

And so, like a determined leprechaun, I’ve made it a point to recreate this St. Patrick’s Day celebration annually. It’s evolved from a mere meal into a symbol of camaraderie, tradition, and the sheer joy of squeezing a little fun into our busy lives.

As time marched on, faces came and went around the table, but the spirit of togetherness and the mouthwatering flavors of corned beef and cabbage remained a constant. It’s a gentle nudge reminding us that amidst the daily grind, there’s always time to gather, share a meal, and sprinkle a little magic into the lives of those we cherish.

Why You’ll Love This Corned Beef and Cabbage Recipe

Picture tender, juicy corned beef, perfectly seasoned and complemented by the hearty flavors of potatoes, carrots, and cabbage. Despite its mouthwatering complexity, this recipe is surprisingly simple to prepare. With just a few basic ingredients and minimal fuss, you can create a feast that rivals any fancy restaurant. This St. Patrick’s Day delight is not only delicious but also budget-friendly.

Whether you’re gearing up for a festive St. Patrick’s Day soirée, craving a cozy comfort meal on a chilly evening, or simply yearning for a taste of the Emerald Isle, this recipe is more than just a meal—it’s a celebration of good food, good company, and the simple joys of life. Cheers to that!

What You’ll Need

To bring this simple St. Patrick’s Day meal to the table, you’ll need just a few key ingredients:

A large stockpot

Essential for simmering your corned beef to tender perfection and infusing it with all those delicious flavors.

Corned beef (Brisket or round)

Head to the meat section of your grocery store and look for pre-marinated corned beef packaged in a vacuum-sealed bag. Aim for a brisket or round cut, weighing around three to five pounds, for the perfect balance of tenderness and flavor. While I prefer Bill Bailey’s marinated ready-to-cook corned beef, there are various other brands available that come pre-marinated and ready to go.

Small red potatoes

Cut into halves or quarters, as desired. These versatile spuds are ideal for boiling, roasting, or steaming, adding a hearty texture to your dish. Plus, their waxy flesh ensures they hold their shape beautifully.

Carrots

Peeled and cut into 2-inch pieces. Opt for fresh carrots, peel them, and slice them into uniform pieces to ensure even cooking and a delightful texture in every bite.

Green cabbage

Cut into wedges to prevent it from turning mushy during cooking.

How to Make Corned Beef and Cabbage

Stockpot Method

Place the corned beef into a large stockpot of water, ensuring it’s fully submerged and leaving about 2 inches of space at the top. If your corned beef comes with a spice packet, add its contents to the pot.

Bring the water to a boil over high heat, then quickly reduce the heat to the lowest simmer setting. Cover the pot and let it cook for 5 to 6 hours. It’s important not to let it reach a full rolling boil during the cooking process.

About an hour before serving, add the cut potatoes and carrots to the pot. Be sure to watch them carefully to prevent them from becoming mushy.

Approximately 15 minutes before serving, cut the cabbage into wedges and add them to the pot. Cover and allow the cabbage to cook on medium-high heat until it’s just tender—ideally still green and not mushy.

Once everything is cooked to perfection, remove the vegetables to a large serving platter or bowl. Slice the beef—it should practically fall apart at this point—and arrange it in the middle of the vegetables. Ladle some of the flavorful broth over everything, and serve immediately.

Instant Pot Method

Place a trivet in the Instant Pot and set the corned beef on top. Add 1 quart of beef broth to the pot, then seal it and set it to high pressure for 90 minutes. Once done, do a rapid release of the pressure. Remove the corned beef to a plate and cover it with foil to keep warm. Take out the trivet and add the potatoes, carrots, and cabbage wedges to the hot broth. Seal the Instant Pot again and set it to high pressure for just 4 minutes. Once done, serve immediately.

traditional st patricks day meal corned beef and cabbage potatoes carrots
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4.75 from 4 votes

Corned Beef and Cabbage

Picture tender, juicy corned beef, perfectly seasoned and complemented by the hearty flavors of potatoes, carrots, and cabbage. Despite its mouthwatering complexity, this recipe is surprisingly simple to prepare. With just a few basic ingredients and minimal fuss, you can create a feast that rivals any fancy restaurant. This St. Patrick's Day delight is not only delicious but also budget-friendly. See notes for an Instant Pot method.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Dinner, Entree
Cuisine: Irish
Servings: 6
Calories: 882kcal
Author: Mary Hunt

Ingredients

  • 1 (3-pound) pre-marinated corned beef, brisket or round
  • 10 small red potatoes, cut into halves or quarters, as desired
  • 5 medium carrots, peeled and cut into 2-inch pieces
  • 1 large head green cabbage, cut into wedges

Instructions

  • Place the corned beef in a generously sized stockpot, ensuring it's fully submerged in water, leaving about 2 inches of space at the top. If your corned beef comes with a spice packet, sprinkle its contents over the beef.
  • Bring the pot to a boil, then reduce the heat to the lowest simmer setting. Cover and let it gently simmer for 5 to 6 hours, ensuring it never reaches a full rolling boil during the cooking process. This slow and steady simmer is key to achieving perfectly tender and flavorful corned beef.
  • During the last hour, add the cut potatoes and carrots. Turn the heat up to medium-low. Watch carefully that the carrots and potatoes do not become mushy. At medium-low, about one hour will be required. Check often.
  • Just before serving, slice the cabbage into wedges and gently place them in the pot. Cover and let them cook over medium-high heat until they reach the perfect tender-crisp texture—ideal when they're still vibrant green and not too soft.
  • Remove vegetables to a large bowl or serving platter. Slice the beef (it will nearly fall apart) and arrange in the middle of the vegetables. Ladle a bit of the broth over and serve immediately.

Notes

This recipe can be adapted for an Instant Pot. Place a trivet in the Instant Pot and set the corned beef on top. Add 1 quart of beef broth to the pot, then seal it and set it to high pressure for 90 minutes. Once done, do a rapid release of the pressure. Remove the corned beef to a plate and cover it with foil to keep warm. Take out the trivet and add the potatoes, carrots, and cabbage wedges to the hot broth. Seal the Instant Pot again and set it to high pressure for just 4 minutes. Once done, serve immediately.

Nutrition

Calories: 882kcal | Carbohydrates: 50g | Protein: 71g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 240mg | Sodium: 165mg | Potassium: 1937mg | Fiber: 6g | Sugar: 6g | Vitamin C: 40mg | Calcium: 83mg | Iron: 7mg

Question: What’s your favorite St. Patrick’s Day tradition? Share your go-to recipes or activities in the comments below! 🍀


 

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9 replies
  1. Linda Radosevich says:

    My favorite St.Patrick’s Day tradition is remembering my grandfather’s birthday that day (his mother was Irish) and wearing a pin of his – a plastic shamrock with a white pipe! Nothing to do with food 😉

    Reply
  2. Anonymous says:

    5 stars
    A good way to use the left over potatoes and cabbage. Chop them up and fry in pan.Its called Colcannon. It was a favourite of mine growing up in Ireland.

    Reply
  3. Deb L says:

    I’m disappointed. I’m cooking the meat in the stock pot exactly as directed. It’s née cooking fir 7 hours & still tough. So glad my company had to cancel. Smells good though

    Reply
  4. Holly says:

    5 stars
    You originally posted this recipe YEARS ago. I have made it nearly every year. My husband loves it! It is so easy and truly delicious – especially those potatoes and cabbage cooked in the juice! Thank you so much! And the bread – WOW!

    Reply
  5. Laquita G. Jones says:

    Every couple years I cook a corned beef in a crock pot! Very easy to do – just follow package directions (water, spice packet) in the crock pot and cook on high 3 hrs or so OR
    low up to 6 hrs. The last hour or so put your veggies in and Voila! Corned Beef! Love it!

    Reply
    • Loraine M Perkins says:

      A flat cut is better because it is easier to slice across the grain. Also the difference between the round and brisket is they are from different ends of the animal and the brisket has more fat than the round. I personally prefer the brisket because turns out moister.

      Reply

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