Corned Beef and Cabbage

Sliced corned beef, cabbage, potatoes, and carrots with creamy horseradish mustard.

A perfectly easy Irish dinner, this Corned Beef and Cabbage gives you tender corned beef with potatoes, carrots, and cabbage, all cooked in one pot. Serve it up with a creamy horseradish mustard for a perfect finish. It’s not only perfect for St. Patrick’s Day, but perfect anytime you need a comforting dinner.

Course Main Dish

Cuisine Irish

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 614kcal

Author Deborah Harroun

Ingredients

Creamy Horseradish Mustard Sauce:

1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons dijon mustard

Corned Beef and Vegetables:

1/2 large onion
3-5 pound corned beef brisket uncooked, with spice packet
4 cloves garlic thinly sliced
2 bay leaves
2 cups beef broth
2 pounds small red potatoes halved or quartered
3 large carrots peeled and cut into 2-inch pieces
1 small head green cabbage (or 1/2 of a large head of cabbage), sliced

Instructions

Combine the sour cream, horseradish, and mustard in a small bowl. Refrigerate until needed.
1/2 cup sour cream, 2 tablespoons prepared horseradish, 2 tablespoons dijon mustard
Chop the onion into large chunks and place on the bottom of a large Dutch oven. Place the corned beef brisket on top of the onion, along with the seasoning packet, garlic, and bay leaves.
1/2 large onion, 3-5 pound corned beef brisket, 4 cloves garlic, 2 bay leaves
Pour in the beef broth. Add enough water to come to the top of the beef, but not completely covering it.
2 cups beef broth
Bring to a simmer over medium-high heat, then cover the pan, reduce the heat to low, and cook until the meat is tender, about 50 minutes per pound.
When the meat is tender, remove it to a cutting board and cover with foil to keep warm.
Add the potatoes and carrots to the pot and cover. Cook for 20-25 minutes, or until the vegetables are just short of tender.
2 pounds small red potatoes, 3 large carrots
Add the cabbage and cook for an additional 10 minutes.
1 small head green cabbage
Cut the corned beef against the grain.
Serve the corned beef with the potatoes, carrots, and cabbage, as well as the horseradish mustard.

Video

Notes

Slow cooker instructions: Place onion chunks in the bottom of your slow cooker, then top with the beef, spice packet, garlic, and bay leaves. Add the beef broth and enough water to come to the top of the beef, but not covering. Cook on low for 6 hours. Add in the potatoes and carrots, and cook another 3 hours. Add the cabbage and cook one more hour, for a total of 10 hours. (If your corned beef is on the smaller side, you may need to cut down the cook time just a bit. But I have found that 10 hours is about the perfect time to get the beef perfectly tender.)

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition