Rating: 4.5 stars
28 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 21

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.

David Bonom
Recipe by Cooking Light March 2003

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

321 calories; calories from fat 41%; fat 14.5g; saturated fat 4.6g; mono fat 6.5g; poly fat 0.8g; protein 22.8g; carbohydrates 27.6g; fiber 10g; cholesterol 86mg; iron 4.3mg; sodium 927mg; calcium 11mg.
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