Irish Corned Beef and Cabbage Recipe

A traditional St. Patrick’s Day recipe, this Irish Corned Beef and Cabbage dinner is roasted to perfection with potatoes. Unlike other boiled corned beef recipes, this one has a quick and easy prep in a roasting pan that gives it a juicy and tender flavor. The full Corned Beef and Cabbage recipe is at the bottom of this article.

Cabbage:

Beautiful green cabbage is always a favorite in the Spring and Summer months. Wash and cut your cabbage into thin wedges.

Potatoes:

We have used red potatoes this year, but you can also use other varieties. They cook down, so I do not recommend cutting them. Roasting them whole will keep them intact.

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Spices:

Often when you purchase a corned beef from the grocery store, it will come with a spice packet. If you are shopping at the local farm to table meat markets, they may not. I’ve included my favorite spice recipe for traditional corned beef flavor.

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Roast and Serve with Bread:

Add the spices to the top of your corned beef and sprinkle some into the water. You can also spoon some of the spiced water over the potatoes and cabbage when they are added to the roasting pan. Serve with pumpernickel or rye bread.

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Corned Beef and Cabbage Recipe

3 pounds corned beef brisket

10 small red potatoes

1 large head cabbage, cut into small wedges

1 ½ Tbsp of spice mixture or spice packet included with corned beef.

Place corned beef in large roasting pan and add ½ inch of water. Add the spice packet to the corned beef. Cover pan and roast at 325 F for 3 hours.

Add whole potatoes and cook for an additional 45 minutes. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Remove and slice meat across the grain and then add it back to the roasting pan with potatoes and cabbage.

Serve straight from roasting pan with mustard or horseradish, if desired.

Spice Mixture:

1 T. coriander seeds (cilantro seeds)

2 tsp. mustard seeds

1 T. peppercorns

2 tsp. crushed red pepper flakes

1/2 tsp. all spice

2 large bay leaves crushed

Toss the peppercorns, mustard seeds, and coriander seeds in a small dry skillet and place over medium heat until the spices are lightly toasted. Smash or crack them on a cutting board with the bottom of a glass, being careful so the seeds don’t roll off. Store in glass container. Sprinkle 1 ½ Tbsp of mixture over corned beef.