Corned Beef and Cabbage

Total Time:
4 hr 10 min
10 min
4 hr

about 6 to 8 main course servings

  • 1 (3-pound) corned beef brisket (uncooked), in brine
  • 16 cups cold water
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 4 whole allspice berries
  • 2 whole cloves
  • 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
  • 8 small new potatoes (about 1 1/4 pounds), halved
  • Freshly ground black pepper
  • Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
  • Horseradish Sauce:
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Corned Beef Hash with Poached Eggs:
  • Hash:
  • 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
  • 2 cups diced leftover cooked corned beef
  • 1/4 cup corned beef cooking liquid or chicken broth
  • 1/2 medium yellow medium onion, grated
  • 1/2 clove garlic, mashed with a fork
  • 1 tablespoon whole-grain mustard
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • Freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup plus 1 tablespoon unsalted butter
  • Eggs:
  • 4 cups cold water
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 8 fresh large eggs

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.

Horseradish Sauce:

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Yield: about 1 3/4 cups


In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.

Remove the hash mixture from the refrigerator and stir in the parsley.

Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.

To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.

While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.

Divide the hash among plates and top with the poached eggs.

Yield: 4 servings

Copyright 2001 Television Food Network, G.P. All rights reserved

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Pairs Well With
Dark Beer

Toasty, bracing beer

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    133 Reviews
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    Great recipe!!! Added some carrots for color and flavor and everything was perfect.
    Hands down the BEST CB&C recipe!! I add a 16oz bottle or can of Murphy's or Guinness Irish Stout in place of some of the water. I use a 5.5 lb CB so there are leftovers to make the hash. MAKE THE HASH!! I freeze the potatoes, cooking liquid & leftover CB & make breakfast the next weekend. Everyone loves the horseradish sauce, even those that are not horseradish fans. I serve the CB with the cabbage & colcannon. It's a HIT every year.
    Just simply scrumptious! I have made this many times and it is always a winner.
    This was a great dish!
    The only corned beef recipe I use. Always comes out perfectly.
    This recipe is fantastic! Brisket not chewy at all. Great flavor and super-easy to make. Made my own mashed potatoes and added carrots to cabbage at the end. I will never be unsure of the end product again. Horseradish sauce was much better than I thought it would but I did add a horseradish sauce in place of horseradish just to be sure it wouldn't be too intense. Thank you so much.
    I have been making this recipe for about 4 years now, and feel like I have perfected it, so thought that I would pass on a few of my hints. First, buy the really nice cut of corned beef--the cheap fatty one shrinks up too much (and buy more than you think that you will need because the leftovers make excellent sandwiches!. I only rinse the beef lightly--I like to keep some of the salt. I also replace some of the water with beer, preferably Guiness. And I bring the meat & water to a boil, skim off the scum, THEN add the spices--otherwise, I feel like I lose too much in the skimming process. I also use Yukon gold potatoes--they are so buttery!--and add them about 20-25 minutes before the cabbage (I like my potatoes nice and soft. Serve with the yummy horseradish and LOTS of good Irish butter for the potatoes!
    I've been making this for years! EVERYONE loves it. The horseradish sauce is especially nice. I made 3 batches recently for BUNCO and gave everyone little "doggy bags" to take home. I also have found that if you purchase the pre-seasoning corned beef (I like the Costco brand works nicely. I still season it according to the recipe above.  
    Delicious and not difficult at all. I also pour in a bottle of beer for a little extra flavor and because every Irish person I know does.
    Great. Thank you!
    This had wonderful flavor. We used the flavor packet that came with the corned beef and added peppercorns, cloves, and bay leaves in a bouquet. We also added some roasted garlic to the water. The sauce is very good but makes a lot, I would halve it next time. The sauce is mild, next time I might half the other ingredients and leave the horseradish the same, draining half before adding it. Our convection oven cooked a 6 lb. corned beef in 5 hours. It was so tender it just fell apart. We could have cooked it even less and been able to slice it.
    excellent the hash was even better i made it then froze it till the next saturday put some in a 6 incch cast irron skillet broke an egg over it covered it till poached and served it in pan gunna make 2 briskets next time so i can make entire brisket into hash
    I've tried several different techniques for cooking corned beef. I have stopped looking for new ways to cook it. This is it. Tender, flavorful, moist, delicious!
    This is a great recipe. The long and slow cooking technique work great. Everybody is right the horseradish sauce it the best
    Followed recipe almost exact. Added a pint of dark beer to the water that braised the beef. Also added a few cloves of chopped garlic and carrots. Meat came out very tender and flavorful. Will definitely use this recipe next year!
    Good recipe but the thing that took it over the top was the Horseradish sauce--a MUST!
    My husband loved the dish!
    Having never had Corned Beef or Brisket any way before except that stuff you buy in the can that resembles dog food until it's fried up. This left that stuff in the dust! The meat was magnificent, & I used fingerling potatoes & carrots with the cabbage. I did however, need to add some garlic-2 cloves, kosher salt & fresh ground pepper to the leftover liquid because it was so bland. Next time I'm thinking of less water & maybe even using beef broth instead, Has anyone tried this?
    Agree with everyone that it was fantastic, simple and flavorful. But, I do have a question to the bloggers about the recipe calling for 16 cups of water which contradicts the definition of braising. My beef was submerged in that amount of water and essentially boiled in the oven. Please advise.
    Made the corned beef hash and eggs and it tasted GREAT! Followed the recipe exactly. Could not keep the hash in one piece as I cook in cast iron, but it tasted wonderful. The eggs tasted perfect at 3 minutes. Swirl the water with a spoon in the middle of the pot and the swirl in the water will keep the eggs together. This is a make again recipe for me. 
    Jim in So Calif
    What an awesome recipe! The corned beef was so tender and cooking the potatoes and cabbage in the liquid in which the CB braised for 3 1/2 hours gave both such great taste. Loved the horseradish sauce and looking forward to making the hash for breakfast tomorrow. You have hit the jackpot with this recipe!
    Best Corned Beef and Cabbage EVER! Highly recommend the horseradish garnish as well!
    I made this the other night as a trial run for St. Patrick's Day. My husband and I loved it! I did tweak it a bit, tho. I cut back on the amount of water and added a pint of Guiness and two cups of beef broth. I also added 4 large carrots, cut in 2" pieces,and as suggested by others, I waited to add spices until right before it went into the oven. I made a bouquet garni to make removal easier. And yes, a 3 pound corned beef shrinks a lot, so next time I'll buy a bigger one.
     I am definitely making this for our family and friends for this years St. Patrick's Day!
    This became a family classic the minute we tried it and, in the couple of years that I found this here, I have added spices to make this one my own and have friends that request it. EVEN AT PARTIES! The family is all over this one!
    This was the perfect corned beef recipe! Only thing I changed was to add a Guiness to the cooking liquid. Added the perfect flavor. Everyone loved it!
    I have never cooked corned beef and cabbage before and this was easy, smelled my house up something wonderful and soooo very tasty!!! I had a St. Patricks Day Dinner Party last night and 1 piece left over and my hubby took that to work :-) Was a big hit and it has been decided that we have the yearly tradition now! Woo Hoo, I love this site!!!!!
    This is a very good recipe although, I use about 2 1/2 tsp of pickling spices instead of the called for spices. It has all of the asked for spiced and a little more flavor. I also add about 1-2 TBSP of soy sauce so its not so bland. We prefer Red Potatoes and celery with the cabbage and carrots too. And it also goes really well served over Rachel Rays Good Thyme Rice.
    I was daunted by the idea of making corned beef and cabbage, never having done it. This was easy and flavorful. Delicious.
     I added carroway seeds to the vegetables as they were cooking in the water on stovetop and they added a lot of flavor. Served with creamy horseradish, my husband was blown away.
    This preparation of corned beef, served for St. Patrick's Day, never fails to receive rave reviews. The beef is flavorful and cooked to perfection, giving intact slices when carved. I did add carrots to the mix of cabbage and potatoes, providing an eye-appealing presentation. This, along with the horseradish sauce, some good rye bread and one's choice of beer will have your guests hoping for an invite every year!
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