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corned beef and cabbage

Did you know that eating corned beef on St. Patrick’s Day is not a real Irish tradition?


True fact! Beef wasn’t readily available in Ireland and was considered a luxury. The Irish tradition was actually ham or bacon.


Fast forward to the Irish arriving in America, the land of, well, plenty of beef.


And that is when corned beef upstaged the traditional ham or bacon and became the Irish-Americans spin on a tradition that originated in their homeland.

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Corned Beef and Cabbage Gallery

How to make Corned Beef and Cabbage


What you are creating:

Corned beef and cabbage -- the traditional American St. Patrick's Day main dish!


  • 4 pound corned beef

  • 1 head of cabbage

  • 1 sweet yellow onion

  • 4-6 red potatoes (more if you are feeding potato lovers!)

  • 1 pound baby carrots

  • Crock pot, slow cooker, instant pot or large kettle (stove top method)


  1. I cook my corned beef in a crock pot filled with water. You can use a low cooker, instant pot or in the oven -- use your favorite way of cooking a meat that requires a longer cooking time.

  2. Add the spice packet that came with the corned beef to the pot.

  3. Cover and bring to a boil, then reduce to a simmer.

  4. Simmer according to the recommended time on your appliance. The key to really good corned beef is to cook until it is fork tender.

  5. I like to remove the corned beef from the crock pot and place it in the 425 degree oven, fat side up, to brown the top. Bake for about 20 minutes or until top is browned.

  6. Add whole potatoes and carrots to the crock pot and cook until the vegetables are almost done. Add cabbage and cook for another 15 minutes.

  7. Remove meat from oven and let rest 15 minutes.

  8. Place vegetables in a bowl and cover. Add broth (cooking liquid reserved from cooking) to the vegetables.

  9. Slice meat across the grain. Serve with veggies and our Irish Soda bread.

  10. Enjoy!

Makes approximately 4-6 servings

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