Corned Beef & Cabbage: A St. Patrick’s Day Ritual (Green Attire Optional)
No St. Patrick’s Day celebration feels complete without a big pot of corned beef and cabbage simmering away in the kitchen—and of course, something green to wear. Whether it’s a festive shirt or, ahem, green underwear (we won’t judge!), embracing the spirit of the day is half the fun. Around here, we go all in, and that definitely includes the food.
Corned beef and cabbage is one of those meals that feels festive but is wonderfully low-effort. If you can chop a few vegetables and boil water, you’re already halfway there. Just toss everything into a large pot—corned beef brisket, cabbage wedges, carrots, and potatoes—and let time and gentle heat work their magic. It’s rustic, hearty, and deeply satisfying, especially when served with grainy mustard or a splash of vinegar.
Wait, Is This Pastrami?
Every year, without fail, my son mixes up corned beef and pastrami. To be fair, they do look similar, but let’s clear up the confusion. Both start with beef brisket, but corned beef is brined and boiled (or slow-cooked), while pastrami is brined, seasoned with a peppery spice rub, and smoked. So while they may be cousins in the deli case, they’re very different on the plate!
That said, the best part about making corned beef is what comes next – leftovers. We love the traditional dinner, but I’ll admit, I’m always thinking a few steps ahead to the Reuben sandwiches we’ll make the next day. A slice of corned beef layered with sauerkraut, Swiss cheese, and Russian dressing on grilled rye? That’s reason enough to make a little extra on purpose.
A Dish for More Than Just One Day
Corned beef and cabbage may be synonymous with March 17th, but don’t let the calendar limit you. This is a one-pot wonder of a meal that’s perfect anytime you want comfort food that basically cooks itself. Serve it with a cold Irish beer or a shot of whiskey to really set the mood—and don’t forget the green!
St. Patrick’s Corned Beef and Cabbage
Corned Beef and Cabbage
Traditional St. Patrick’s Day Corned Beef and Cabbage with Carrots and Potatoes
- Prep Time: 20
- Cook Time: 180
- Total Time: 3 hours 20 minutes
- Yield: 8-12 servings 1x
Ingredients
- 3 lb corned beef
- 1 small onion – quartered
- 1 TBL brown sugar
- 2 bay leaves
- 1/4 tsp ground ginger
- 1 tsp whole white peppercorns
- 2 TBL kosher salt
- 1 tsp whole black peppercorns
- 1 TBL mustard seed
- 4 large carrots – peeled and halved lengthwise
- 10 small red potatoes – cut in half
- 1 small head green cabbage – cut into wedges
Instructions
- Place the corned beef into a dutch oven with the onion and all the spices
- Cover with 1-2″ of water and simmer until fork tender, about 2 hours
- Add the potatoes and carrots, continue to simmer, covered until they are tender – about 30 minutes
- Add the cabbage wedges and continue to simmer another 15-20 minutes
- Leave the vegetables in the pot, remove the beef, slice pencil thin across the grain and plate with the vegetables in a serving platter
- Serve family style and spoon broth over each plating