Yield
8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat broiler.

Step 5

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.

Ratings & Reviews

athena2009's Review

thecookingliz
February 26, 2012
N/A

BBecker7686's Review

MelanieEliz
December 11, 2011
I wasn't nearly as thrilled as everyone else with this recipe. First, the potatoes really lacked flavor. Cooked for twenty minutes, they were ready to be mashed. The horseradish crust for the corned beef is a nice touch. I may try it on a rib roast. Quite frankly, I thought the cabbage was the best part of this meal. A little bit too much caraway for me, but acceptable. Overall, though, I've had much better corned beef and was able to cook the dinner in one pot, as opposed to the multiple pots and steps required in this recipe. Probably not worth the effort of a repeat attempt.

erin7382's Review

desktrip
March 18, 2010
I enjoyed this recipe but was left with the feeling like a better corned beef dinner is out there. The potato portion is pointless. I hate boiling potatoes (when roasting is so much tastier w/ better texture) except when mashing. These potatoes were bland though i added salt and dill (instead of parsley which i feel is recently extremely overrated.) I love corned beef, cabbage, dijon, and horseradish. Adding the dijon and horseradish seemed like overkill. Too many cooks in the kitchen, the cooks being strong flavors. I added extra pickling spice to the corned beef and left out the caraway seeds in the cabbage. Great recipe for both, with small variations. Very easy. In summary, these the combination of the cabbage and corned beef is a classic bc the flavors are strong with little added flavor being necessary. Keep it classic.

Lawmommynj's Review

milt1750
March 18, 2012
I make this every year for my 15yr old son, he loves it! Best version ever for corned beef and cabbage. I will never make it any other way. You can make it in the crockpot and it will come out just as good.

tfoodie's Review

mary327
March 17, 2009
I have to agree with the other reviewers: The horseradish crust makes this dish. I seriously had my doubts, but everyone loved it. It was not at all overpowering. The only thing I did differently was to cook it in the crockpot for 10 hours instead of on the stovetop. Delish!

AuntMimi1948's Review

MinnesotaMom
March 26, 2011
My husband said it was the best corned beef he ever had and he really enjoyed the potatoes also. I don't really care for corned beef and cabbage but this was delicious. The topping really makes the dish and I don't usually like horseradish either.

kittiewan's Review

JennyO
March 29, 2014
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.

saracat's Review

EmmaLee75
March 17, 2013
N/A

MelanieEliz's Review

laceyinkeller
March 22, 2009
My husband made this dinner (to the recipe with no revisions) for me last week. It was absolutely outstanding and delicious. The horseradish crust really set off the flavors. We usually make our own corned beef, but even with store bought it was a favorite meal. Also loved the lemon flavor to the potatoes, and the cabbage was wonderful.

golddome's Review

Lawmommynj
March 17, 2009
We made this for St. Pat's Day 2009 - it was excellent! The topping is a real hit. I also added 2 cans of Guiness to the water and boiled the potatoes and vegetables in the same pot. Next time I plan to cut the cabbage in bigger pieces (personal choice) I will make this again. It's great with brown bread!