Corned Beef and Cabbage #Recipe

Corned Beef and Cabbage



Who doesn’t enjoy St. Patrick’s Day? The day we honor the death of St. Patrick, the Patron Saint of Ireland. While I normally make Corned Beef and Cabbage the old-fashioned way, (boiling it all together) this year I wanted to try something different. While some will say any changes aren’t real Corned Beef, I see it as enhancing it. Since I’m an Irish girl I can cook outside the box if I feel like it. HA!

While the cook time is a little long, it’s the best in my opinion. Cooking it for 2 hours will not give you a moist and easy to chew corned beef. Actually, the longer you cook corned beef, the better it gets!

I read, checked, researched and  tried different things. This is what I came up with that I liked the best.

Remember, which ever recipe you choose – cook it long and slow.

What you’ll need:

  • 3 Pound Corned Beef (with season pack)
  • 1 head of Cabbage
  • 1/2 large onion or one medium one
  • 3 large carrots (any more is bad luck, I’ll tell you about it later)
  • 10 medium/small Red potatoes quartered
  • 1 bottle of Guinness beer
  • 1 can of Beef Broth
  • 1/2 cup of brown sugar
  • 1/2 cup of mustard
  • 1 crock pot
  • 1 large pot
  • 1 baking pan



  1. Put your corned beef in a crock pot. Pour in one bottle of Guinness Beer, one can of beef broth and fill with water until it covers the corned beef.
  2. Season with season pack that came with your corned beef
  3. Cook on high for 6 hours
  4. One hour before it’s finished, remove corned beef and place into a baking pan.
  5. Drain broth from crock pot into a strainer removing pepper corns and put most of the broth into a  larger pot for the stove. (Put aside a cup of broth for the corned beef.)
  6. All your veggies will be cooking in this pot on the stove. (If you want to keep the pepper corns in you can, I just don’t like biting into them so I take them out.)
  7. Quarter all potatoes
  8. Cut cabbage head in half –  then quarter
  9. Peel carrots and cut into rounds
  10. Cube onion
  11. Cook on high until veggies come to a boil, then reduce heat to medium/low. Take veggies out of the pot while cabbage is still a little firm. Left too long it will be too mushy and soft. About 30 minutes or so.
  12. While veggies are cooking mix 1/2 cup brown sugar and 1/2 cup mustard. Put in microwave for one minute or until brown sugar can be smoothly blended.
  13. Spoon brown sugar mixture on Corned Beef, completely covering the top.
  14. Put cup of broth into pan.
  15. Cover with aluminum foil.
  16. Bake for 20 minutes on 350 degrees.
  17. Once Corned Beef is finished, let stand for 5-10 minutes before cutting.
  18. Cut against the grain.
  19. Serve on one plate with veggies or separate, it doesn’t matter.

Total cook time 6 hours.

Irish Trivia:

Be sure to cook your Corned Beef long and slow and to cool a bit before cutting. If it falls apart, you’ll have 7 years bad luck!

When putting veggies on a platter and serving, make sure the carrots never face a person. Old Irish traditions say that too many carrots or if they’re placed in front of someone on St. Patrick’s Day will bring bad luck.  A bowl of carrots is the worst! Three carrots may give you enough energy to walk three miles and help with dandruff, but on St. Patrick’s Day, they’re just bad luck.

My Favorite Irish Blessing:

An Old Irish Blessing