Corned Beef With Cabbage, Potatoes, and Carrots

Corned Beef With Cabbage, Potatoes, and Carrots

This delicious corned beef dinner is a complete meal, perfect for St. Patrick's Day. The brisket is glazed with a mixture of brown sugar and mustard.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Put the corned beef brisket in a large Dutch oven or stockpot and cover with water. Tie the pickling spices, peppercorns, mustard seeds, and thyme in a double thickness of cheesecloth or put them in a small bouquet garni bag. Add the spice bag to the water.
  2. Step 2

    Place the pot over high heat and bring to a boil; reduce the heat to low, cover, and simmer for 2 1/2 hours.
  3. Step 3

    Add the potatoes, carrots, turnips, and peeled onions. Cover and simmer for 10 minutes longer.
  4. Step 4

    Add the cabbage wedges , cover, and simmer for about 15 minutes longer, or until the vegetables are tender. Cover the pan and simmer for about 15 minutes, until the potatoes and other vegetables are tender.
  5. Step 5

    Heat the oven to 375 F/190 C/Gas 5. Transfer the corned beef brisket to a baking pan.
  6. Step 6

    Combine the glaze ingredients in a saucepan. Bring to a simmer and cook, stirring, for 5 minutes. Spoon over the corned beef
  7. Step 7

    Bake in the preheated oven for about 10 minutes, basting a few times.
  8. Step 8

    Transfer the glazed corned beef to a large serving platter and slice the meat. Arrange the cabbage wedges, potatoes, carrots, onions, and turnips around the sliced brisket.
  9. Step 9

    Serve and enjoy.