×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Corned Beef and Cabbage

Share this

Print Recipe
Potato Type: PetiteReds
Cuisine: Irish
Prep Method: Baked

Dish

Main Dish

Prep Time

20 Mins

Cook Time

180 Mins

Serving

Serves 8

Ingredients

  • 3 lbs. (1.36kg) Corned Beef
  • 1 tablespoon (2g) Pickling Spice (The spice pack with the corned beef can also be used)
  • 3 cups (720ml) Red Irish Ale
  • 3 cups (720ml) Beef Stock
  • 1-1/2 cups (225g) Yellow Onions, peeled and cut into slices
  • 1 lb. (454g) Petite Red Potatoes, cut some of the skin to expose the flesh
  • 3 sprigs Fresh Thyme
  • 2 each Bay Leaves
  • 1-1/2 cups (225g) Carrots, cut into 2-inch pieces (baby carrots are great for this)
  • 1-1/2 cups (225g) Celery, cut into 2-inch pieces
  • 1 each (400g) Green Cabbage, cut into wedges
  • ¼ cup (7g) Fresh Parsley, chopped
  • ½ cup (120ml) Stone Ground Irish Mustard (or sub your favorite mustard)

Preparation

  1. To make the corned beef, place the corned beef in a large Dutch oven or heavy bottomed pot. Add the pickling spice and cover the corned beef with the beer and beef stock.
  2. Place the pot over high heat and bring the liquid to a boil, reduce the heat to a simmer. Add the onions and simmer for 2 hours.
  3. Add the potatoes, thyme, and bay leaves. Simmer for 20 minutes, then add the carrots, celery and cabbage then continue to simmer for another 10 minutes. At this point all the vegetables should be tender but not over cooked. Turn the heat off, remove the corned beef and allow it to rest for about 15-20 minutes. Discard the bay leaves and thyme sprigs.
  4. Slice the corned beef and return it to the pot.
  5. Serve the beef with the vegetables on a platter, spooning some of the broth over everything. Sprinkle the top with the chopped parsley.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

400

Fat

19g

Sodium

2150mg

Cholesterol

105mg

Vitamin C

29mg

Carbohydrates

22g

Fiber

4g

Protein

34g

Potassium

547mg

Sugar

6g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up