Looking for the perfect corned beef and cabbage recipe for your St. Patrick's Day dinner? This easy recipe has everything you love about the traditional meal—melt-in-your-mouth corned beef, tender cabbage, and hearty potatoes—plus a delicious horseradish-breadcrumb topping.
1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 teaspoons butter
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard
How to Make It
Place corned beef in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Combine breadcrumbs and horseradish. Spread mustard over one side of corned beef. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve corned beef with cabbage and potatoes.
I've been making this recipe for St. Patrick's Day ever since my sister-in-law made it for us in 2003. Each component has its own special flavor -- the mustard and horseradish crust on the corned beef, the lemon in the boiled potatoes, and the caraway in the cabbage. I don't change a thing.
I use this recipe every year to make corned beef for St. Patrick's Day. It is a good, solid recipe. The breadcrumb topping is okay, but not necessary. I always save the cooking broth at the end (after staining) and freeze it to use as my stock when making split pea soup - it really pumps up the flavor of the soup.
The corned beef was very good but I don't think the breadcrumb horseradish topping did any thing for the dish. I prefer a horseradish sauce and I use non-fat yogurt with the horseradish, and a little light mayo. I would make it again, but exclude the breadcrumb topping.
Every Year I make corn beef and cabbage to honor St Patty's day. I tried this recipe and another recipe for a slow cooker. My family really enjoyed this recipe. It was really gourmet, each component of the recipe had such intrigue flavors but complimented each other. This is a family keeper.
Great recipe. I was worried about the amount of horseradish in the breadcrumbs, but it was delicious and not too spicy. Will definitely make this every year. Also it made the whole house smell wonderful while cooking.