Corned Beef and Cabbage

Traditionally served on or around St. Patrick’s Day, but this dish is really good all year!


  • 3 pounds corned beef brisket
  • 3 cloves garlic minced
  • 12 ounces beer
  • Water to cover
  • 8 yukon gold potatoes halved
  • 5 carrots peeled and cut in 3 inch pieces
  • 1 large head cabbage


  • Add the brisket, seasoning packet that comes with the meat, minced garlic, and beer to a 6 quart dutch oven. Add enough water to cover the meat.
  • Bring to a boil over medium heat, reduce to a simmer, and cover the pan. Simmer for 2 hours and 30 minutes.
  • Add the potatoes and carrots to the pot with the meat and continue simmering for 20 minutes.
  • Chop the cabbage into small pieces and add to the pot with the meat and vegetables. Use a spoon to press the cabbage down into the liquid. to cook. Continue simmering for 15 minutes.
  • Remove the vegetables to a serving platter. Remove the brisket from the pan and slice across the grain into 1/2 inch thick slices.
  • Drizzle the meat and vegetables with broth from the pot before serving.

Tips & Notes:

Swap the beer for water or broth, if preferred.

Corned beef should be tender enough to slice easily, but not quite falling apart.

Nutrition Information:

Serving: 1| Calories: 679kcal (34%)| Carbohydrates: 47g (16%)| Protein: 42g (84%)| Fat: 34g (52%)| Saturated Fat: 10g (63%)| Cholesterol: 122mg (41%)| Sodium: 1857mg (81%)| Potassium: 2147mg (61%)| Fiber: 12g (50%)| Sugar: 9g (10%)| Vitamin A: 8695IU (174%)| Vitamin C: 166.7mg (202%)| Calcium: 189mg (19%)| Iron: 12.3mg (68%)


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