Corned beef and cabbage dinner


In many Irish American households in the United States, Saint Patrick's Day is celebrated on March 17 with a family gathering and a corned beef and cabbage dinner.


3 lb corned beef (corned beef brisket)
1 onion (whole, peeled)
4 clove (whole)
2 bay leaf (whole leaves)
8 pepper (peppercorns)
1 cabbage (one small head, shredded)


  1. Place the beef into a Dutch oven or sauce pan and fill two-thirds full with water. Pierce the onion with the cloves, leaving them in the onion, add this and the bay leaves and peppercorn to the brisket.
  2. Place the Dutch oven on the stove on medium-high heat and bring the water to a boil. Turn the heat down to low and cover. Simmer the corned beef for 2-2½ hours. Meat should be tender.
  3. 20-30 minutes before the beef would be done, remove some of stock, about 2 cups. Cook cabbage in the brisket stock until tender.
  4. Serve with a mustard or horseradish sauce.
Ingredients, metric 1.250 Kg     corned beef brisket   1   whole onion, peeled   4   whole cloves   2   bay leaves   8   peppercorns   1 small    cabbage head, shredded  

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

  Amount Per Serving       Calories   697.64   Calories From Fat (67%)   468.54       % Daily Value Total Fat 50.90g   78%   Saturated Fat 16.15g   81%   Cholesterol 183.71mg   61%   Sodium 4147.16mg   173%   Potassium 1129.66mg   32%   Carbohydrates 6.11g   2%   Dietary Fiber 1.34g   5%   Sugar 2.40g       Sugar Alcohols 0.00g       Net Carbohydrates 4.77g       Protein 50.67g   101%  


This meal can be prepared in a crock pot.

Corned beef can be left to stand all day but must be kept in the naturally humid environment of the Dutch oven.

Boil or steam some potatoes to serve on the side.

What is corned beef?

Corned beef was made by rubbing it with coarse "corns" of salt – grains of salt were called corns in Old English - as a way to preserve meat and prevent it from spoiling before electricity and refrigerators came into play. Nowadays corned beef is prepared by pickling the meat in brine and salt is only necessary to give the beef its unique flavor.

What wine should you serve with corned beef and cabbage?

Being a dish with such an Irish influence, beer, not wine, should be the first choice of drink to accompany it.

If it has to be wine, the standard recommendation for beef dishes is a big ripe red wine with plenty of body. Try a full bodied Californian, an Australian Shiraz or Merlot, or, of course, Burgundy. Although, blood pulls, asked about red wine, my favorite would be a Spanish Ribera del Duero, which I am sure would hold its own very well.

4 servings
Total time
2 hours, 30 minutes