St. Patrick’s Day Corned Beef and Cabbage


Corned Beef:

  • 3-4 lb corned beef brisket (homemade or store-bought)
  • 1 tbsp pickling spice
  • 2 bay leaves

  • 4 garlic cloves, peeled

Cabbage and Vegetables:

  • 2 cups water

  • 4 carrots, chopped into 2″ pieces
  • 1 lb potatoes, quartered
  • 1 onion, halved and cut into thirds
  • 1 head of cabbage, cored and cut into wedges

  • 1 1/2 tsp Dijon mustard


Corned Beef:

  1. Rinse and dry the brisket.
  2. Place in a stockpot with water, garlic, bay leaves, and pickling spice.
  3. Bring to a boil, then simmer for 3 hours, or until tender.
  4. Remove from heat and let cool for 10 minutes.
  5. Remove brisket and strain 2 cups of cooking liquid.

Cabbage and Vegetables:

  1. In the same pot, add the strained liquid, water, and vegetables.
  2. Bring to a boil, then simmer for 25-30 minutes, or until vegetables are tender.
  3. Baste vegetables with liquid twice during cooking.


  1. Slice the corned beef against the grain.
  2. Transfer vegetables to a serving platter.
  3. Top with sliced corned beef.
  4. Stir mustard into the remaining liquid and drizzle over the platter.


  • If using store-bought corned beef, rinse and pat dry before cooking.

  • Let the corned beef cool for 20 minutes before slicing to allow the juices to redistribute.
  • Serve with Irish soda bread or Guinness brownies for a complete St. Patrick’s Day meal.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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