Skip to main content

Corned beef and cabbage: Learn how to make this St. Patrick’s Day classic

It isn't St. Patrick's Day without a cold pint and a big plate of corned beef and cabbage

As St. Patrick’s Day rolls around again, many of us will dutifully trudge to the grocery store, pick up our corned beef from the bulk display, head home and boil that piece of meat to death in the name of ‘tradition.’ Many of us are guilty of going through the motions of culinary traditions without giving a second thought to whether or not they actually taste good (we’re looking at you, fruitcake). But in the case of corned beef, this is a real travesty, because this is a dish that, when done properly, is exquisitely delicious. One so good, in fact, that, if we knew better, would be on a weekly rotation, and not just an annual one.

Many corned beef and cabbage recipes out there call for a braise, which makes sense. Corned beef is most often a brisket cut, which requires low and slow cooking to ensure a tender result. Too often, though, those braises turn out flabby, lifeless, flavorless pieces of meat that we only feel obligated to eat because St. Patrick told us to. Let’s put an end to that here and now. This is how to cook corned beef and cabbage the right way.

Related Videos

This recipe calls for a slow roast instead of a braise, keeping the meat moist and flavorful with a tented foil technique. The results are beautifully fresh and delicious, and will keep you coming back to this recipe time and time again.

Corned beef and cabbage recipe

Damn Delicious

(From Damn Delicious)

Ingredients:

  • 1 4 1/2 pound center-cut corned beef brisket, trimmed of extra fat
  • 3 tablespoons whole-grain mustard
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Kosher salt and freshly ground black pepperto taste
  • 1 medium sweet onionsliced
  • 1 head cabbagecut into 2-inch wedges
  • 3 tablespoons olive oildivided
  • 2 pounds medium red potatoesquartered
  • 3 large carrotscut into 3-inch pieces
  • 2 tablespoons fresh parsley leaves, chopped 

Method:

  1. Place corned beef in a large bowl, submerged in cold water. Leave to rest at room temperature 1-2 hours.
  2. Rinse beef with cold water and pat dry.
  3. Preheat oven to 325 degrees F. Line a 9×13 baking dish with foil.
  4. In a small bowl, thoroughly mix mustard, allspice, cloves, and 1 teaspoon pepper.
  5. Place corned beef on the prepared baking dish.
  6. Evenly coat the corned beef with the mustard mixture then top with onions.
  7. Fold the foil over the corned beef, covering completely and sealing the beef inside.
  8. Bake 3 1/2-4 hours, until tender.
  9. Remove from oven and let the beef rest, tented with foil.
  10. Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
  11. Rub cabbage with 1 tablespoon olive oil, placing in a single layer onto the prepared baking sheet. Season with salt and pepper.
  12. Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil and toss gently to combine. Season with salt and pepper.
  13. Bake all of the vegetables until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
  14. Cutting against the grain, thinly slice corned beef and serve with vegetables, garnished with parsley, if desired.

Corned beef and cabbage tips and tricks

  • Soaking corned beef in water is an important step that shouldn’t be skipped. The corned beef process uses a lot of excess salt, and soaking will help to release it.
  • Corned beef often comes with a spice packet, which many people are used to using. We promise, this recipe is far better than any pre-made spice mix you’ll find inside. Take the few minutes to mix it yourself and toss out the pre-made stuff.

Editors' Recommendations

Bubbly? Full-bodied and red? Zesty and white? Your favorite wine types, explained
All the primary types of wine (and everything you need to know about them)
Glasses of different kinds of wine

Trying to understand everything about wine all at once is an impossible endeavor. Wine is a beautifully complicated, ever-changing quiddity, and even the most decorated and prestigious wine experts in the world often find themselves confounded by its constant little surprises.
That isn't to say that, if you care to, you shouldn't become educated on the subject of wine. It's a hobby and a passion that's tremendously fun to pursue, and there's much to learn on the matter.
If you find yourself in the beginning stages of your wine education, just as in everything, you'll want to start with the basics. It's possible that up until now, you haven't put much thought into the several different kinds of wine there are, except for, say, red and white. But while there are obviously exceptions within every hard and fast rule, for the most part, wine can be broken down into roughly nine categories. Here we'll take a minute to break those categories down, explain what they mean, which wines fall into them, and, our favorite - how to drink those wines.

Sparkling wine

Read more
This NYC restaurant’s $518, 19-course tasting menu of Chinese cuisine is amazing
Chef Guo in New York is a once-in-a-lifetime experience and a feast for the senses and the palate
Chef Guo food.

Butterfly Falls in Love with the Flower.

Step inside the restaurant Chef Guo, and the first thing you'll be greeted with is a majestic model of a ginko tree, the national tree of China, complete with brightly colored golden leaves. The tree cascades over the dining room, a space filled with Chinese calligraphy on the walls and regal Indonesian Zi Tan rosewood chairs. Soft and pleasant Chinese instrumental music plays in the background, an oasis in an otherwise hectic Midtown Manhattan.

Read more
How to reheat tamales: Learn the secret to every method
Enjoy tamales just as much the second time around
Our Place tamales.

Tamales are one of the tastiest and most popular dishes for a night out on the town, complete with a few frosty margaritas. A traditional Mesoamerican dish, tamales are stuffed with meats or beans and cheese and wrapped in a banana leaf or a corn husk. Steamed and served with pico de gallo and rice, they make for a delightful dish that's easy to make and packed with flavor and spice.

Tamales are easy to prepare and a great option to make ahead of time and reheat for a quick meal on the go. Whether homemade or store-bought, there are a few tips you'll want to know when reheating them so that you can savor all the goodness these little flavor pouches have to offer. Whether you want to use a steamer, microwave, stove, oven, or air fryer, here are the best ways to make sure you get the perfect hot tamale.

Read more