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Corned Beef And Cabbage Recipe for St Patrick’s Day

Are you looking for the perfect corned beef and cabbage recipe? Look no further than this simple and delicious dish and its recipe to cook on St. Patrick’s Day or any day!

This recipe features tender, perfectly cooked corned beef paired with savory cabbage and flavorful seasonings for a hearty and wholesome meal.

Corned beef and cabbage origin

Corned beef and cabbage is a traditional Irish-American dish that has been enjoyed for generations. The dish is simple to make and can be easily adapted to feed a large crowd. The key to making the perfect corned beef and cabbage is to start with a high-quality cut of meat and to cook it slowly so that the flavors have time to develop.

The exact origins of corned beef and cabbage are not known, but it is thought to have originated in Ireland. The corned beef was a popular dish in Ireland during the 19th century, as it was an inexpensive way to feed a large family. Cabbage was also a common ingredient in Irish cooking, as it was cheap and easy to grow. It is believed that Irish immigrants brought the dish to the United States, where it quickly became a popular meal.

How do you make corned beef and cabbage recipe?

Here is the perfect recipe from the creators of recipe to cook;

Place 2 to 3 pounds of corned beef brisket into a large 4 to 8-quart pot with a lid.

Pour 4 cups of beer (or beef broth) over brisket to cover.

Add ¼ cup of Worcestershire sauce. Sprinkle spice on the top of the beef.


Bring to a boil over high heat.

Cover with a lid and allow the corned beef to cook for about 2 1/2 – 3 hours or until the meat is tender.


Add 2 pounds of baby red potatoes.

Let cook for 15 minutes, until potatoes start to get tender.


Add 2 pounds of baby carrots.


Add pieces of 1 large cabbage with salt and pepper.

Continue to cook until everything gets tender


Remove meat from pot and let rest for 15 minutes.

Slice the beef and serve vegetables with as much or as little of the liquids as you’d like.


Special Corned Beef and Cabbage recipes are ready to serve!


How long do you cook corned beef and cabbage?

The cooking time for corned beef and cabbage varies according to the size of the corned beef and the method used says Deena, the recipe to cook expert. Here’s a general guideline:

Stovetop method: Place the corned beef in a large pot and cover it completely with water. Bring the water to a boil, then reduce to low heat and cook for about 2-3 hours per pound of meat. Add the cabbage and other vegetables, such as carrots and potatoes, about 30 minutes before the meat is done. Cook the vegetables until they are tender.

Slow cooker method: Place the corned beef in a slow cooker with enough water to completely cover it. Cook for 6-8 hours on low heat or 4-5 hours on high heat. Add the cabbage and other vegetables, such as carrots and potatoes, about 30 minutes before the meat is done. Cook the vegetables until they form tender.

Method for the Instant Pot: Place the corned beef in the Instant Pot and cover with water. Set the Instant Pot to high pressure for 90 minutes, then let the pressure naturally release for 10-15 minutes before performing a quick release. Add the cabbage and other vegetables, such as carrots and potatoes, about 10-15 minutes before the meat is done. Continue until the vegetable becomes tender.

Is corned beef and cabbage gluten-free?

Corned beef and cabbage can be gluten-free, depending on the ingredients and preparation method.

Corned beef and cabbage are traditionally gluten-free because they are made with only beef, cabbage, and other vegetables such as carrots and potatoes. However, some recipes may contain gluten-containing ingredients, such as beer or certain seasonings and sauces.

corned beef and cabbage images

When purchasing pre-packaged corned beef, always read the label to ensure it does not contain any gluten-containing ingredients. If you make it at home, make sure to use gluten-free seasonings and sauces, and that your cooking utensils and cooking surfaces are gluten-free.

Overall, if you check the ingredients and take the necessary precautions, corned beef and cabbage can be a delicious and gluten-free meal option.

Can you freeze corned beef and cabbage?

Yes, corned beef and cabbage can be frozen. However, keep in mind that freezing can cause the texture of the cabbage to change, and the dish may not be as tasty as it would be fresh.

Allow corned beef and cabbage to cool to room temperature before freezing. After that, please place it in an airtight container or freezer bag. To avoid freezer burn, remove as much air as possible from the container or bag.

corned beef and cabbage freezing

If you’re freezing leftovers, divide them into smaller portions so you can defrost only what you need.

Place the frozen corned beef and cabbage in the refrigerator overnight to defrost. Then, either on the stove or in the microwave, reheat it until thoroughly heated.

Overall, while freezing corned beef and cabbage is an option, eating it fresh is preferable.

Nutrition Facts

The nutrition facts for corned beef and cabbage vary depending on the recipe and method of preparation, but here’s a general breakdown based on a 4-ounce serving of cooked corned beef and one cup of cooked cabbage:

  • 839 calories
  • 50 grammes of protein
  • 41 g of fat
  • 69 grammes of carbohydrates
  • 21 grammes of fibre
  • 15 gramme sugar
  • 3378 milligrammes sodium

Because of the brining process used to cure the meat, corned beef is typically high in sodium. Furthermore, any additional ingredients used, such as potatoes or carrots, which are frequently included in traditional recipes, can affect the overall nutrition profile of the dish.


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