Corned Beef and Cabbage

It may be the most famous dish to eat on St. Patrick’s Day!

Corned Beef and Cabbage

This Irish-American classic is a favorite all year long!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Servings 10 people


  • 1 4 pound beef brisket with spice packet
  • 2 Tbsp Brown Sugar
  • 2 bay leaves
  • 3-1/2 lb small peeled potatoes
  • 8 medium carrots halved crosswise
  • 1 medium cabbage cut into wedges
  • Horseradish Sauce
  • 3 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1-1/2 cups cooking juices from corned beef
  • 1 Tbsp sugar
  • 1 Tbsp cider vinegar
  • 1/4 cup horseradish
  • Mustard Sauce
  • 1 cup Sour Cream
  • 2 Tbsp Dijon mustard
  • 1/4 tsp sugar


  • Place brisket, seasoning packet, brown sugar, and bay leaves in a large Dutch oven or stockpot. Cover with water and bring to a boil. Simmer covered 2 hours.
  • Add potatoes and carrots and return to a boil. Reduce heat and simmer covered 30-40 minutes until tender.
  • Add cabbage and return to a boil. Reduce heat and simmer covered until cabbage is tender, about 15 minutes.
  • For Horseradish sauce strain and reserve 1-1/2 cups cooking juices.
  • Cut beef across the grain into slices. Serve with vegetables and Horseradish Sauce.
  • Horseradish Sauce: In a small saucepan melt butter over medium heat; stir in flour until smooth. Whisk in cooking juices, stir in sugar and horseradish. Bring to a boil constantly stirring.
  • Mustard Sauce: Mix all ingredients.