Dublin Corned Beef and Cabbage

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Total Time:
4 hours
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Irish Recipe
Difficulty: Medium

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  • 5lb - corned beef brisket
  • 1 - large onion with 6 cloves embedded
  • 6 - peeled and sliced carrots
  • 8 - potatoes, peeled, and cubed
  • Some dried thyme
  • 1 bunch - parsley
  • 2 heads - cabbage, quartered
  • black pepper
  • Sauce: 1/2 pint - whipping cream
  • 3 tbsp - prepared horseradish

How to Make Dublin Corned Beef and Cabbage

  • Boil the beef, onion, carrots, potatoes, thyme, and parsley in a pot of water. Simmer and cook for 3 hours.
  • Remove sediment and add the thyme and parsley.
  • Add the cabbage and simmer for another 20 minutes or until the cabbage is cooked.
  • Remove the meat and divide into pieces.
  • Remove and season the cabbage heavily with black pepper.
  • On a large plate, surround the beef with the cabbage, carrots, and potatoes.
  • Prepare the horseradish sauce by whipping the cream and adding to the horseradish.