This Irish corned beef dinner cooks together in one pot so the brisket turns out tender and flavorful while the cabbage, potatoes, and carrots soak up all the goodness from the broth. It’s a simple, reliable way to make a classic corned beef and cabbage dinner at home.
Recipe by Sally Humeniuk on March 16, 2021
Prep time: PT15M
Cook time: PT270M
Total time: PT285M
5 stars (11 reviews)
- Bring the water back to a boil and add the red potatoes, pearl onions, and carrots. Cover, reduce heat to medium and simmer until tender.
- Place meat in oven for approximately 15-20 minutes, checking periodically. A nice carmelized crust will begin to form on top of the meat. If the meat begins to burn, tent with foil for last few minutes. While the meat is finishing in the oven, do the following:
- Once the potatoes and carrots are tender, add cabbage and parsley to the water, continue to simmer, covered an additional 10 minutes or so, until the cabbage is tender.
- Turn your vegetables off and:
- Place meat on a serving platter or cutting board. Let rest 15 minutes. Slice thinly, about ¼ inch thick.
- Using a slotted spoon, remove vegetables into a serving bowl.
- Serve meat with horseradish-sour cream mixture, vegetables, Irish Soda Bread and creamy soft butter, if desired.
- Leftover meat is amazing the next day.