Looking for a traditional Irish recipe to bring to the table this St Patrick’s Day? This corned beef and cabbage recipe, adapted from Darina Allen’s Irish Traditional Cooking, is a simple, comforting dinner that’s been a family favourite for generations. It’s easy to make, needs just a handful of ingredients, and fills the kitchen with the kind of smell that gets everyone asking when dinner’s ready.
If you like potatoes with your corned beef and cabbage, add a few small baby potatoes to the simmering pot about 30 minutes before serving.
Serves: 6
Ingredients
- 2kg corned brisket of beef
- 450g carrots, cut into large chunks
- 2 onions, quartered
- 1 teaspoon dry English mustard or brown mustard seeds
- 1 large sprig of fresh thyme and some parsley stalks, tied together
- 1 cabbage
- Salt and freshly ground pepper
Method
1. Put the brisket into a saucepan with the carrots, onions, mustard and the herbs.
2. Cover with cold water and bring gently to the boil. Simmer, covered, for 2 hours.
3. Discard the outer leaves of the cabbage, cut it in quarters, remove the core, and add it to the pot. Cook for a further 1 to 2 hours, or until the meat and vegetables are soft and tender.
4. Serve the corned beef in slices, surrounded by the vegetables and some of the cooking liquid.
5. Serve with crusty bread (rye bread is especially good if you can get it) and freshly made mustard.
A Few Tips for Getting It Right
- Give yourself plenty of time — this is a slow, gentle dish rather than a quick one, so start it well ahead of when you want to eat.
- Keep the pot at a gentle simmer rather than a rolling boil, so the beef stays tender rather than tough.
- Leftovers make great sandwiches the next day, especially with a little mustard and some of the cabbage.
Frequently Asked Questions
What is corned beef and cabbage, and why is it linked to St Patrick’s Day?
Corned beef and cabbage is a simple, slow-simmered dinner of brisket cooked with vegetables and herbs, served alongside soft-cooked cabbage. It became a popular St Patrick’s Day meal, especially among Irish communities abroad, and has remained a firm family favourite for the occasion.
Can I add potatoes to this recipe?
Yes — simply add a few small baby potatoes to the simmering pot around 30 minutes before serving, so they cook through without going mushy.
How do I know when the corned beef is ready?
The beef is ready when it feels soft and tender when tested with a fork, and the vegetables in the pot are also cooked through and tender.
Can I make this ahead of time?
This dish reheats well, so it’s fine to cook it in advance and gently reheat before serving. Slice the beef and reheat it in a little of the cooking liquid to keep it moist.
What should I serve with corned beef and cabbage?
Crusty bread (rye bread is a lovely match, if you can get it) and a good freshly made mustard go really well alongside the beef, vegetables and cooking liquid.
You Might Also Enjoy
- St Patrick’s Day Recipes
- Irish Ham & Potatoes Dinner
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Are you a big corned beef fan? How do you cook yours? Tell us in the comments below.
