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St. Paddy's Day Corned Beef & Cabbage

George Bryant
5 from 1 vote
Prep Time 10 d
Cook Time 3 hrs 30 mins
Total Time 10 d 3 hrs 30 mins
Course Dinner
Cuisine Irish
Servings 6 servings


  • 1 corned beef brisket *recipe below
  • 2 bay leaves
  • 1 tsp ground allspice
  • 1 ⁄2 tsp ground cinnamon
  • 1 ⁄2 tsp ground ginger
  • Pinch of ground cloves
  • 1 tsp sea salt
  • Freshly cracked black pepper
  • 3 carrots diced
  • 3 stalks celery diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 head cabbage cut into 8 wedges

To corn beef:

  • 8 cups water
  • 1 ⁄2 cup sea salt
  • 8 whole allspice berries 
  • 6 whole cloves
  • 2 bay leaves crushed
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds 
  • 1 tsp coriander seeds
  • 1 ⁄2 tsp ground ginger
  • 1 2–­4 lb beef brisket, trimmed
  • 1 small yellow onion quartered *no need to peel
  • 1 large carrot roughly chopped *no need to peel
  • 2 stalks celery roughly chopped
  • 2 cloves garlic crushed *no need to peel


  • To Corn Beef:
  • Add water to a large stock pot and stir in salt, allspice, cloves, bay leaves, cinnamon, peppercorns, mustard seeds, coriander, and ginger. Cook over medium high heat until the salt dissolves. Remove from heat and allow to cool to 45 degrees. Add ice if needed.
  • Once cool, place brine and brisket in a large zip top bag. Seal, making sure to remove as much air as possible. Place bag in a large casserole dish and lay flat in fridge for 10 days. Be sure to check daily to ensure the meat is completely covered with the brine.
  • To Cook:
  • Thoroughly rinse corned beef with cool water and discard brine. Place corned beef in a large stock pot and fill with water until the meat is covered by one inch (roughly 8–­12 cups). Add bay leaves, allspice, cinnamon, cloves, salt and pepper and stir to combine.
  • Place pot over high heat and bring to a boil, lower heat to a simmer, cover, and cook for 2-1/2–­3 hours or until meat is fork tender. Add carrots, celery, and garlic and cook uncovered for 12­–15 minutes. Add cabbage and cook an additional 12–­15 minutes or until tender.
  • Remove bay leaves, shred or slice corned beef against the grain, and serve immediately w/ cooked veggies and broth (optional).