Are you looking for a delicious corned beef and cabbage recipe for St. Patrick’s Day? This simple recipe includes everything you love about this old-fashioned meal, including the melt-in-your-mouth corned beef, crunchy cabbage, and generous amounts of potatoes. Don’t forget the tasty horseradish-breadcrumb topping to tie everything together.
1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 ½ teaspoons pickling spice
3 garlic cloves, peeled
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 tsp butter
2 tsp grated lemon rind
2 tsp fresh lemon juice
⅛ Tsp black pepper
½ cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard
- Place corned beef in a large stockpot; add water and the next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer for 3 hours. Remove brisket from the pot.
- Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to the pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
- While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
- Preheat broiler.
- Combine breadcrumbs and horseradish. Spread mustard over one side of corned beef. Press breadcrumb mixture onto mustard. Broil for 3 minutes or until lightly browned. Serve corned beef with cabbage and potatoes.
Saturated fat 4.6g
Mono fat 6.5g
Poly fat 0.8g