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Classic Corned Beef and Cabbage

March 11, 2008

It’s that time of year again, and surprisingly, I have found a few people who do not know how to make this wonderful and tasty dish. Can you even imagine?!? Some of you may have never tried it, but I assure you, this recipe below is a super classic.

It’s super easy, rather carefree cooking and hardly can one make a mistake with this one. Just make sure you save some to make amazing corned beef hash!

Serve this up with homemade horseradish sauce – a slightly spicy and decadent sauce along with mustard and you will find all your troops asking for more!

Ingredients for Making the Best and Classic Corned Beef Cabbage:

  • 5-6 pounds corned beef
  • 4 large onions, outer skin removed, each cut into large wedges
  • 10 carrots, peeled
  • 2 ribs celery, cleaned
  • 2 bay leaves
  • 1 bunch parsley, cleaned
  • 1/2 cup Dijon mustard
  • 1 medium green cabbage
  • 12-14 small new potatoes, scrubbed
  • Kosher salt and pepper to taste
  • 1 tablespoon peppercorns


  1. In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves, parsley and peppercorns.
  2. Add enough cold water to cover the beef by 3 inches and bring to a boil.
  3. Reduce the heat to a simmer and cover.
  4. Cook for 3 to 3 1/2 hours, turning 2 to 3 times.
  5. Cook until the beef is very tender, almost shredding when speared with a fork.
  6. Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.
  7. Add the mustard, remaining onions, carrots, cabbage and potatoes.
  8. Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender.
  9. Season the broth with salt and pepper if needed.
  10. Slice the beef into 1/4-inch-thick slices.
  11. Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle.
  12. Make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.
  13. Serve with a warm loaf of country bread.

To Make Homemade Horseradish Sauce:

  1. 1 c. heavy cream, whipped until thick
  2. 6 to 8 tbsp. prepared horseradish, drained (adjust amount for hotness)
  3. 3 tablespoons of mayonnaise (optional)
  4. Fold horseradish into whipped cream add mayonnaise. Chill until served. This sauce is fantastic to serve up with your corned beef (and even a good roast beef).

Check out my many other recipes here at Divaliscious’ Dinner and Jam Blog – and heck even subscribe so that you never miss a fantastic recipe again – and it’s free!

One Comment leave one →
  1. ANJIE permalink
    March 19, 2008 8:04 am

    hey leah
    thanks for stopping by my blog and commenting on the recipe I posted from your site! my question is, you said I have gotten many hits PRIOR to my post, did you mean FROM MY POST?
    just curious as I don’t have any counters or trackers on my blog and if you have gotten traffic from my post (i hope lots) then I wanted to know! šŸ™‚

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