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


March 16, 2015
BEST CORNED BEEF RECIPE!!!  Inexpensive corned beef  turns out to be tender and melt in your mouth!  Now we have it several times a year!!  Thank you Cooking LIte and My Recipes!

We look forward to this meal every year!

March 14, 2015
The best thing about this recipe is the horseradish and bread crumb topping!  I use Italian Seasoned bread crumb and it is fantastic!  This will be our 10th year making this and it is a hit each year!

kittiewan's Review

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.

skfasnacht's Review

March 16, 2014
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.

dlwykes's Review

August 18, 2013
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.

saracat's Review

March 17, 2013

Deeace's Review

March 17, 2013
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.

EmmaLee75's Review

March 17, 2013
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.

LauraFry's Review

March 16, 2013
I made this last year, and it was hands down the best I'd ever made. I'm not an expert, but I had a large dinner party and everyone agreed and there wasn't a scrap leftover

mary327's Review

October 19, 2012