Recipe by Chef John
"It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
corned beef brisket with spice packet
carrots, cut into large chunks
celery, cut into 2-inch pieces
red potatoes, halved
1 small head
cabbage, cut into eighths
I just made this corned beef, scaled down to a 2.5lb piece of meat. It's absolutely the best corned beef I've ever had. I live in NYC and am no stranger to Carnegie Deli, Katz's Deli, and 2nd Ave deli, but I would take this corned beef over them any day.
Simple, savory, and a perfect St. Patrick's Day dinner. Chef John, you not only give us the greatest recipes, you more importantly give us confidence! Thank you once again!
Over the years, I have tried many different recipes for corned beef and cabbage, but this is the tastiest! Once the potatoes were placed into the pot for cooking, I searched the web for a horseradish sauce recipe since I love boiled potatoes with it. I was happy to find one from Chef John. In my opinion, No need for horseradish on the brisket. It is that good! Using the left over brisket to make his version of Corned Beef Hash for breakfast tomorrow.
Used this recipe for a 3.75 lb brisket...came out perfect! I have only made corned beef one other time, and it was made in the crock-pot. From now on I am using this recipe, on the stove top, and making it more often! The video helped me a great deal as well! Thank you, Chef John!
As corned beef recipes go this is one of the best and easiest I have ever made. I used a 5.5 qt. dutch oven and a 2.5 lb. corned beef. Even with a small head of cabbage it was a tight fit for all the ingredients. So the next time the only thing that I would do different. Is to start earlier giving myself plenty of time. Now cooking wise let the corned beef, potatoes, onions, carrots, cook to fork tender and done. Once fork tender done remove the corned beef,potatoes, onions and carrots aside. Now add the cabbage into the liquid cook cabbage till done. Also by doing this you can now adjust the cabbage to your taste if you like it spicy or sweet or just let it cook in the liquid till done. Overall a winner and a keeper recipe. Thanks Chef John for another great recipe!!!!
I made this recipe yesterday and it was fantastic. Change nothing just follow the directions. Meat melted in your mouth.
I made this recipe today. It was delicious. The only thing that I changed is that I didn't add any salt and cooked the potatoes for an additional 15 minutes (I live at high altitude). This recipe is a keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Corned Beef and Cabbage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the official meal of St. Patrick’s Day.
Watch how to make this traditional St. Patrick’s Day dish.
Simple, no-fuss corned beef and cabbage simmers slowly all day.