Debs Corned Beef and Cabbage


This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish.

Modified from: Corned Beef and Cabbage I

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3 h 35 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  1. Place corned beef in large pot or Dutch oven, add beer & bouillion, cover with water. Add the spice packet that came with the corned beef along with garlic and bay leaves. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. (About 3 hours) Add whole potatoes and carrots, and cook until the vegetables are almost tender. Remove meat and let rest while cabbage cooks. Add cabbage and cook for 15 more minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.


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