This Easy Corned Beef and Cabbage Recipe is a traditional Irish meal. It’s an easy recipe that’s cooked in the oven low and slow until it’s super tender.
Hey folks! Can you believe St. Patrick’s Day is just a few short days away?
If you’re still in need of a delicious meal for your holiday dinner this Easy Corned Beef and Cabbage Recipe is our go-to. There was never a St. Patrick’s Day when I was growing up when we didn’t enjoy this meal.
Mind you we were not one bit Irish, but my mother was all about St. Patrick’s Day. She always made her friend Mrs. Shea’s Irish Soda Bread and corned beef and cabbage was always the star of the show for dinner on that special day.
Why You’ll Love this Recipe
This meal takes minutes to prepare and you only need a handful of ingredients.
The brisket is delicious as leftovers. Fabulous for a corned beef sandwich on rye or a reuben.
Since the meat is cooked low and slow it’s super tender.
Most briskets you buy from your local market around St. Patrick’s Day will come with the spice packet, so no need to make your own. Check to make sure.
You’ll love the smell of this when it’s cooking!
Ingredients You’ll Need
- corned beef brisket with spice packet
- Dijon mustard
- light brown sugar
- Guinness beer
- small red potatoes
- carrots
- green cabbage
Step-By-Step Instructions
The first step is to unwrap your brisket, rinse it and pat it dry before placing it in a large baking dish or cast iron skillet fat side up.
The second step is to brush the outside of your brisket with your Dijon mustard and then sprinkle the brisket wit the spice packet that came with the brisket, followed by the light brown sugar.
The third step is to add enough Guinness to your dish so it comes halfway up the brisket. I used one bottle.
The fourth step is to cover your dish with a lid or tinfoil and bake for two and a half hours. At this point, you’ll remove the dish from the oven, add your potatoes, carrots and cabbage and continue to bake, uncovered for an additional hour or until the brisket and veggies are fork tender.
You’ll let the corned beef rest for just about ten minutes before slicing it against the grain and serving with the potatoes, carrots and cabbage.
It’s a hearty, comforting meal that’s delicious enjoyed for the holiday or any time of year really. Hope you give it a try! Erin go Bragh!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
Cook’s Notes for Easy Corned Beef and Cabbage Recipe
You’ll find your corned beef brisket vacuum-packed in the meat section of your local market. Make sure to grab one with a seasoning packet inside.
I used one bottle of Guinness for this recipe, but any stout will do.
More Delicious St. Patrick’s Day Recipes to Enjoy
Bangers and Mash with Guinness Onion Gravy
Easy Corned Beef and Cabbage Recipe
Print Recipe Pin RecipeIngredients
- 3-4 lb. corned beef brisket with spice packet
- 2 Tbsp. Dijon mustard
- 3 Tbsp. light brown sugar
- 1-2 bottles Guinness beer
- 6-8 small red potatoes
- 3-4 carrots, cut into roughly 3-inch pieces
- 1 small head of green cabbage, cored and cut into wedges
Instructions
- Preheat oven to 325 degrees. Unwrap your brisket, rinse it and pat it dry before placing it in a large baking dish or cast iron skillet fat side up.
- Brush the outside of your brisket with your Dijon mustard and then sprinkle the brisket wit the spice packet that came with the brisket, followed by the light brown sugar. add enough Guinness to your dish so it comes halfway up the brisket. I used one bottle.
- Cover your dish with a lid or tinfoil and bake for two and a half hours. At this point, you'll remove the dish from the oven, add your potatoes, carrots and cabbage and continue to bake, uncovered for an additional hour or until the brisket and veggies are fork tender.
- Let the corned beef rest for just about ten minutes before slicing it against the grain and serving with the potatoes, carrots and cabbage.
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