St. Patrick’s Day always calls for a hearty, comforting meal, and nothing fits the bill quite like corned beef and cabbage. If you’ve never made it before, don’t worry—it’s easier than it looks. The first time I tackled this dish, I thought I was in over my head. But with a solid Dutch oven and a little patience, it turned out to be one of the easiest and most satisfying meals I’ve ever made.
This dish has deep Irish-American roots. While corned beef isn’t as common in Ireland itself, Irish immigrants in the U.S. made it a staple, swapping out traditional Irish bacon for beef. It became a go-to dish for St. Patrick’s Day, and now, you’ll find it on dinner tables everywhere this time of year.
If you want to see the full process, I’ve got a video walking through each step. Sometimes, seeing it done makes all the difference. But for now, let’s get into the details of how to make this classic dish.
Getting Started with Corned Beef & Cabbage
First, you’ll need a Dutch oven or another heavy-duty pot. The key to good corned beef is slow, steady cooking. This allows the flavors to develop and the meat to get perfectly tender.
I started by heating some olive oil in my Dutch oven over medium-high heat. While that warmed up, I took my corned beef brisket—seasoned generously with salt and pepper—and got ready to brown it. You’ll want to sear the fat side down first. When it hits the oil, it gives off that satisfying sizzle, letting you know you're on the right track.
After about four to five minutes, I flipped it to brown the other side. Searing isn’t just about color—it adds a layer of flavor that takes the final dish up a notch.
Once the brisket had a good sear, I poured in some vegetable stock, just enough to cover the bottom of the pot. Then, I added the seasoning packet that comes with the corned beef. This little mix of mustard seeds, coriander, bay leaves, and peppercorns does a lot of the heavy lifting when it comes to flavor.
I covered the Dutch oven and slid it into a preheated 325°F oven. It needed about an hour of cooking before the next step.
Adding the Cabbage
After an hour, I checked the internal temperature—it had reached about 160°F, which meant it was time for the cabbage.
I cut a medium green cabbage into wedges. Wedges work better than shredded cabbage in this dish because they hold their shape and absorb the cooking juices without getting mushy. I nestled the cabbage pieces around the brisket and spooned some of the cooking liquid over them for extra flavor.
Then, I covered the pot again and put it back in the oven for another 30 to 40 minutes. You’re looking for tender cabbage that still has some bite—not soggy, overcooked leaves.
Once everything was ready, I pulled the pot out and let the meat rest before slicing. Slicing against the grain is key for tender, juicy pieces.
Serving It Up
I plated up the corned beef alongside the cabbage, spooned over some of those rich, flavorful pan juices, and called it a day. It was exactly the kind of no-fuss meal that hits the spot after a long day.
If you want to round out your St. Patrick’s Day dinner, here are some great side dish ideas:
Colcannon – Mashed potatoes mixed with cabbage or kale for extra flavor.
Irish Soda Bread – Slightly sweet, dense, and perfect for soaking up juices.
Guinness-Braised Vegetables – Carrots, parsnips, and onions simmered in stout beer.
Shepherd’s Pie – A hearty casserole of ground meat, vegetables, and mashed potatoes.
Stout-Braised Short Ribs – If you want another protein on the table, this dish is fall-apart tender and flavorful.
If you’re more of a visual learner, be sure to check out my video for a full breakdown of how to make this dish from start to finish.
Ready to Cook?
Corned beef and cabbage is one of those dishes that looks impressive but is actually super simple to make. Once you get the hang of it, it’s an easy go-to meal—not just for St. Patrick’s Day, but anytime you’re craving something hearty and comforting.
If you give this recipe a try, let me know how it turns out! And don’t forget to check out the video if you want a step-by-step walkthrough.
Corned Beef & Cabbage Recipe
Ingredients:
3-4 lbs corned beef brisket with seasoning packet
2 tablespoons olive oil
Salt and pepper to taste
2 cups vegetable stock
1 medium green cabbage, cut into wedges
Directions:
Preheat your oven to 325°F.
Heat olive oil in a Dutch oven over medium-high heat.
Season the corned beef brisket on both sides with salt and pepper.
Place the brisket fat-side down into the pot and sear for 4-5 minutes until browned. Flip and sear the other side for another 4-5 minutes.
Pour in the vegetable stock and add the seasoning packet that came with the brisket.
Cover the Dutch oven and transfer it to the oven. Roast for 1 hour.
After an hour, remove the pot from the oven. Check the internal temperature; it should be around 160°F.
Arrange the cabbage wedges around the brisket and baste them with the pan juices.
Cover the pot and return it to the oven. Cook for another 30-40 minutes, until the cabbage is tender but not mushy.
Let the corned beef rest for 10 minutes before slicing against the grain. Serve with cabbage and pan juices.
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