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Corned Beef and Cabbage

Scott Phillips

Servings: 4 - 6

In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.


  • 5 large cloves garlic, smashed
  • 4 large sprigs fresh thyme  
  • 3 Tbs. pickling spice
  • 2 dried bay leaves  
  • 1 Tbs. black peppercorns 
  • 1 4- to 5-lb. corned beef brisket 
  • 4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered
  • 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths  
  • 2 large yellow onions (about 1 lb.), quartered 
  • 2 large celery stalks, cut into 2-inch lengths 
  • 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered 
  • 3 oz. (6 Tbs.) unsalted butter 
  • Kosher salt and freshly ground black pepper
  • Malt vinegar, for drizzling (optional) 

Nutritional Information

  • Calories (kcal) : 910
  • Fat Calories (kcal): 470
  • Fat (g): 53
  • Saturated Fat (g): 23
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 40
  • Sodium (mg): 560
  • Carbohydrates (g): 45
  • Fiber (g): 11
  • Protein (g): 62


  • Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch.
  • Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours. 
  • Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes. 
  • Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch. 
  • In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.
  • Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes. 
  • Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.

Go all out for this fun holiday. Finish off your St. Patrick’s Day meal with this stunning Chocolate Irish Whiskey Cake.


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Reviews (7 reviews)

  • Cookrealfood | 03/16/2015

    If the recipe had included the easy steps to prepare the beef, it would have rated a lot higher. Ours is sitting in the refrigerator, happily "corning" away, will be ready to cook tomorrow on St Patrick's Day. It took all of five minutes to prep, and the less than a minute a day to turn it.... The flavor will be much better and it won't have all those yucky chemicals in it.

  • Socorroh | 03/15/2014


  • IL | 01/26/2014

    Just average for flavour. Vegetables do not cook evenly.

  • MelissaBarnes | 01/21/2014

    Excellent!!!! Followed directions to the T and it turned out perfectly. Best corned beef and cabbage recipe ever!!!

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