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Corned Beef and Cabbage

Corned Beef and Cabbage is the most famous dinner to eat on St. Patrick’s Day but you can eat it anytime of the year. It is the perfect traditional dinner.


  • 1 Corned Beef Brisket (3-4 lbs)

  • 3-5 Cloves Garlic
  • 2 lbs Red Potatoes
  • 1 lbs Baby Carrots
  • 1 head Cabbage
  • 1/2 32 oz. Jar Pickle Juice
  • Salt and Peppercorns


  • Place the Corned Beef into a large stock pot. Pour water into the large pot until is covers the Corned Beef. Add the Pickle juice, salt and pepper. If your Corned Beef came with a seasoning packett, add it now.
  • Bring the pot to a boil and then reduce heat to simmer for approx. 3 hours. (Follow the instructions that came with your corned beef as length of time will vary depending on the size of meat).
  • Once the Corned beef is fork tender, remove the meat from the pot. Let it rest until steam stops pouring out of it (approx. 10 minutes). Then move to the refrigerator to chill. (It is better to slice cold).
  • Cut your potatoes to 1.5" cube and add to the pot. Add the potatoes to the large pot. Bring the pot back up to boil for approx. 15 minutes
  • Next, add the carrots to the pot with the potatoes. Boil for approx 10 minutes
  • Next cut your cabbage into 1" cube and break apart. Add to the pot and boil for approx. 2 minutes.
  • Remove the meat from the refrigerator to slice. You will want to slice the corned beef against the grain. Trim off any fatty parts and discard.
  • Drop the trimmed and sliced corned beef into the large pot and shut the heat off. Serve from there.