St Patty’s Day Corned Beef and Cabbage

Though we are not Irish, growing up my family always had corned beef and cabbage the Sunday closest to St. Patrick’s Day. My dad used to be an executive chef so we often had tons of different foods, especially on Sundays when my Granny would come for dinner. I haven’t been home for St. Patrick’s Day since I went to undergrad (can’t believe it’s been 6 years already since I left home!) so I haven’t celebrated with corned beef and cabbage in quite a while. Chris had never had corned beef and cabbage before so this year, we decided to have people over for dinner so we could have the traditional Irish American dish.

I didn’t get too many pictures because everyone was too eager to dig in! We also had Guinness chocolate cupcakes with Bailey’s cream cheese frosting, but those were gone too quickly for any pictures. However, I used the Guinness chocolate cupcake recipe from MingMakesCupcakes and the Bailey’s cream cheese frosting recipe from Skinny Taste and they were both fantastic!

Corned Beef and Cabbage | Puppies in the Kitchen

Corned Beef and Cabbage with Potatoes and Carrots (my dad’s recipe)

Serves 4

Make sure to read everything before you start – everything cooks simultaneously but they start at different times so I’ve put them separately

  • Corned beef with spice packet (typically sold at 3 to 4 pounds)
  • 1 head of cabbage
  • 5 red potatoes
  • 1 bag baby carrots
  • 24 oz chicken broth
  • 1 cup sour cream
  • 1 Tbsp horseradish

Corned beef

  1. Place corned beef in a soup pot and fill with enough cold water to submerge beef and add in spice packet
  2. Bring to a boil then lower to a simmer
  3. When white foam appears at the top of the water, skim it out with a spoon
  4. Simmer for 2-4 hours depending on the size of your corned beef (cook until you can easily put in a fork and take it out)
  5. Remove beef from water and let rest for 20 minutes before slicing and serving
  6. If your beef is done before your vegetables, cover with foil and place in warm oven to keep warm


  1. About an hour before beef is done (don’t worry about being too accurate with this – everything can always be kept warm), remove tough outer leaves and slice cabbage into 8ths, being sure to keep core intact on each slice to prevent cabbage from falling apart
  2. Place cabbage wedges in 9 x 13 casserole dish and add chicken broth
  3. Add enough water to cover at least three quarters of the height of the wedges
  4. Cover with foil and place in 350° F oven for 45-60 minutes, until cabbage is soft but not mushy
  5. Can be kept in a warm oven until everything is finished

Potatoes and Carrots

  1. These can be added to the pot with corned beef for about the last 30 minutes of cooking or when the beef is taken out to rest or be boiled in their own fresh water for about 30 minutes or until fork tender
  2. Slice potatoes into quarters before serving

Serve everything together with horseradish sauce (mix sour cream and horseradish) on the side.



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