Corned Beef and Cabbage Recipe – Easy Irish Dinner with Parsley Potatoes

why make this recipe

This corned beef and cabbage meal is simple, filling, and classic. It feeds a family, uses one pot for the meat and most vegetables, and the parsley potatoes add a bright side. It is a good choice for a cozy dinner or a holiday like St. Patrick’s Day.

introduction

This recipe keeps things easy and clear. You simmer the brisket until tender, cook the vegetables until soft, and make buttered parsley potatoes on the side. If you enjoy hearty meals, try a different but hearty option like our creamy beef and bowtie pasta recipe for another simple dinner idea.

how to make Corned Beef and Cabbage Recipe – Easy Irish Dinner with Parsley Potatoes

Cook the corned beef low and slow in a large pot with aromatics. After two hours, add the root vegetables and cabbage and cook until tender. Boil the potatoes separately, mash lightly with butter and parsley, and slice the rested brisket against the grain. Arrange everything on a platter and serve with coarse mustard.

Ingredients :

• 3-4 lb corned beef brisket (with spice packet included, if available)
• 10 cups water
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon apple cider vinegar
• 1 small onion, quartered (optional)
• 1 medium head green cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 celery stalks, cut into pieces
• 2 parsnips, peeled and chopped (optional)
• 2 lb small Yukon Gold or red potatoes, scrubbed
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley (flat-leaf preferred)
• Salt and black pepper, to taste
• Coarse grain mustard, for serving
• Chopped chives or scallions (optional garnish)

Directions :

1. Remove the corned beef from its packaging, rinse under cold water to remove excess brine, and pat dry. Place the brisket in a large stockpot or Dutch oven. Sprinkle in the spice packet (if included), bay leaves, peppercorns, and onion.
2. Pour in 10 cups of water and add the apple cider vinegar. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 2 hours. Skim off any foam that rises to the top.
3. While the beef simmers, wash and cut cabbage into wedges, peel and chop carrots, celery, and parsnips (if using). Scrub potatoes and set aside.
4. After the beef has simmered for 2 hours, add carrots, celery, parsnips, and cabbage wedges. Cover and continue simmering for another 40-50 minutes, until vegetables are tender and the brisket is fork-soft.
5. In a separate saucepan, cover potatoes with cold water. Add a generous pinch of salt, bring to a boil, then reduce to a simmer. Cook for 15-18 minutes, until fork-tender. Drain well.
6. While potatoes are hot, toss with butter, chopped parsley, and season with salt and pepper.
7. Transfer the brisket to a cutting board and let rest for 5 minutes. Slice against the grain into 1/4-inch thick slices.
8. Arrange sliced beef, cabbage, and vegetables on a serving platter. Top potatoes with extra parsley, and sprinkle chives or scallions if desired.
9. Serve hot with coarse grain mustard on the side.

how to serve Corned Beef and Cabbage Recipe – Easy Irish Dinner with Parsley Potatoes

Slice the brisket and place it on a large platter. Add cabbage and cooked root vegetables around the meat. Put the parsley potatoes in a bowl or on the platter. Offer coarse grain mustard at the table. Serve hot so the butter and juices stay warm.

how to store Corned Beef and Cabbage Recipe – Easy Irish Dinner with Parsley Potatoes

Cool leftovers to room temperature for no more than two hours. Store meat and vegetables in airtight containers in the fridge for 3–4 days. Keep the potatoes separate if you want the best texture; they stay good 2–3 days. For longer storage, freeze sliced meat without the cabbage in freezer bags for up to 2 months.

tips to make Corned Beef and Cabbage Recipe – Easy Irish Dinner with Parsley Potatoes

• Rinse the brisket to remove extra salt from the packing liquid.
• Simmer gently, do not boil hard; a low simmer keeps the meat tender.
• Slice the meat against the grain for tender bites.
• Cook potatoes separately so they do not absorb strong flavors and stay fluffy.
• Save some cooking liquid to thin sauces or use as soup stock.

variation (if any)

• Add a few whole cloves or a cinnamon stick for a warmer spice note.
• Roast the carrots and parsnips instead of boiling for a caramelized flavor.
• Use red potatoes and leave them halved for a more rustic look.
• For a lighter version, steam the cabbage and root vegetables separately and toss with a bit of olive oil.

FAQs

Q: Can I make this in a slow cooker?
A: Yes. Brown the brisket briefly if you like, then place it with spices and water in the slow cooker. Cook on low for 8–9 hours. Add vegetables in the last 2 hours.

Q: Do I need to add the spice packet?
A: The spice packet adds flavor, but you can replace it with bay leaves, peppercorns, mustard seeds, and whole cloves if you do not have the packet.

Q: Can I cook the potatoes with the meat and vegetables?
A: You can, but potatoes may become soggy and absorb strong salt from the broth. Cooking them separately gives better texture and flavor.

Q: How do I know when the brisket is done?
A: The brisket is done when a fork slides in easily and the meat is soft. It should pull apart slightly but still slice cleanly against the grain.

Q: Can I freeze leftovers with the potatoes and cabbage?
A: Freezing cabbage often changes its texture. Freeze sliced brisket alone or with root vegetables, and keep potatoes separate for best results.

Corned Beef and Cabbage with Parsley Potatoes

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Total Time: 165 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Simmering
• Cuisine: Irish
• Diet: None

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Description

A hearty and traditional Irish dinner featuring tender corned beef served with cabbage and flavorful buttered parsley potatoes.

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Ingredients

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• 3–4 lb corned beef brisket (with spice packet included, if available)
• 10 cups water
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon apple cider vinegar
• 1 small onion, quartered (optional)
• 1 medium head green cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 celery stalks, cut into pieces
• 2 parsnips, peeled and chopped (optional)
• 2 lb small Yukon Gold or red potatoes, scrubbed
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley (flat-leaf preferred)
• Salt and black pepper, to taste
• Coarse grain mustard, for serving
• Chopped chives or scallions (optional garnish)

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Instructions

1. Remove the corned beef from its packaging, rinse under cold water to remove excess brine, and pat dry. Place the brisket in a large stockpot or Dutch oven. Sprinkle in the spice packet (if included), bay leaves, peppercorns, and onion.
2. Pour in 10 cups of water and add the apple cider vinegar. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 2 hours. Skim off any foam that rises to the top.
3. While the beef simmers, wash and cut cabbage into wedges, peel and chop carrots, celery, and parsnips (if using). Scrub potatoes and set aside.
4. After the beef has simmered for 2 hours, add carrots, celery, parsnips, and cabbage wedges. Cover and continue simmering for another 40-50 minutes, until vegetables are tender and the brisket is fork-soft.
5. In a separate saucepan, cover potatoes with cold water. Add a generous pinch of salt, bring to a boil, then reduce to a simmer. Cook for 15-18 minutes, until fork-tender. Drain well.
6. While potatoes are hot, toss with butter, chopped parsley, and season with salt and pepper.
7. Transfer the brisket to a cutting board and let rest for 5 minutes. Slice against the grain into 1/4-inch thick slices.
8. Arrange sliced beef, cabbage, and vegetables on a serving platter. Top potatoes with extra parsley, and sprinkle chives or scallions if desired.
9. Serve hot with coarse grain mustard on the side.

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Notes

For best results, slice the meat against the grain for tenderness. Store leftovers in airtight containers. Freezing is recommended for sliced meat without cabbage.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 100mg