Corned Beef and Cabbage

Corned Beef and Cabbage

Corned Beef and Cabbage

Potatoes USA
Slow-braised corned beef, tender cabbage, red potatoes, and aromatic vegetables simmered in beef broth and red ale.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Dish
Cuisine Irish
Servings 8
Calories 400 kcal


  • 3 Pounds Corned beef
  • 1 Tablespoon Pickling spice
  • 3 Cups Red Irish ale
  • 3 Cups Beef stock
  • 1 ½ Cups Yellow onions peeled, cut into slices
  • 1 Pound Alsum petite red potatoes cut some skin to expose the flesh
  • 3 Sprigs Fresh thyme
  • 2 Bay leaves
  • 1 ½ Cups Carrots cut into 2-inch pieces
  • 1 ½ Cups Celery cut into 2-inch pieces
  • 1 Green cabbage cut into wedges
  • ¼ Cup Fresh parsley chopped
  • ½ Cup Stone ground Irish mustard


  • 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.
  • 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.
  • 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.
  • Slice the corned beef and return it to the pot.
  • Serve the beef with the vegetables on a platter, spooning some of the broth over everything. Sprinkle the top with the chopped parsley.


Calories: 400kcalCarbohydrates: 22gProtein: 34gFat: 19gCholesterol: 105mgSodium: 2150mgPotassium: 547mgFiber: 4gSugar: 6gVitamin C: 29mg