Table of Contents
  1. What type of beef to buy
  2. The ingredients in this corned beef
  3. Watch how to make this corned beef
  4. Corned Beef with Cabbage & Carrots Recipe

Growing up, what I remember of corned beef is that I hated it. My mom loved it and would prepare one every so often and my sister, Kelsey, and I would suffer through the meal. My guess is that since Mom loved Reuben sandwiches so much, the leftover corned beef was more of the goal than the roast itself.

I think for my sister and me, the problem was the quality and flavor of the repackaged corned beef. Today, I do not always take the time to corn my own brisket. I’ve done the work, and it’s certainly delicious, but I don’t always want to commit the time. Thankfully, in today’s world, we have access to terrific corned beef that we don’t have to prepare at home.

Large red Dutch oven with two hands holding handles filled with red colored corned beef sitting on top of cabbage and carrots on white countertop

What type of beef to buy

This recipe starts with the brisket. Personally, I choose grass-fed beef, which may surprise some since I’m surrounded by Iowa cornfields. Grass-fed beef is often raised with regenerative farming practices. The farmer puts just as much care into the land as they do into the cattle. Organic grass-fed cattle have more nutrients from eating nutrient-dense prairie. Makes sense, right? This means they have more protein, more nutrients, and more omega-3 fatty acids. All of this really means that they are not only healthier but also taste better when consumed!

When you buy corned beef at the market, it already has all of the spices and flavoring. All we need to do is prepare it correctly at home and enjoy the perfect corned beef without the work of making it ourselves.

Close up view of three slices of red colored corned beef sitting on white plate with cabbage and carrots in background

The ingredients in this corned beef

  • Corned beef is the obvious star in this recipe. Any corned beef you find and chose will have the iconic flavor. This type of beef, which is a brisket cut, is slightly pickled with spices. The end result will always be more red-colored than traditional beef which is not corned. The pickling imparts more of this iconic color.
  • Beef stock helps create a rich jus and ensures that the beef is moist. Do not worry about making your own stock. Bouillon works well in this case.
  • Worcestershire sauce provides a deeper flavor to the overall stock. A little bit of this magic sauce added to the stock creates a depth that tastes like it was a rich, long-cooking-time stock, but without any of the work.
  • Carrots are a staple with any pot roast since they add a delicious sweetness to the meal. I like to keep my carrots in large pieces so they do not become mushy during the cooking time.
  • Cabbage is a hands-down must with corned beef. Cabbage became widely used with corned beef to celebrate Saint Patrick’s Day because it was inexpensive. The cooked cabbage will take on the flavors from the jus cooking alongside the roast.
White plate filled with serving of red colored corned beef with cabbage and carrots and large Dutch oven filled with rest of corned beef all on white countertop

For this classic meal, the ingredients are simple and straightforward. But each one makes a difference in the roast. While the cabbage may turn off some people, I’m often surprised how enjoyable cooked cabbage is. Since the cabbage is cooked under the brisket, the flavor is rich with the beef stock jus. Plus, the simple flavor of the cabbage lends well with the unique flavor of the corned beef.

Watch how to make this corned beef

Top down view of red Dutch oven filled with yellow cabbage and carrots and red colored corned beef all on white countertop

Corned Beef with Cabbage & Carrots

3.85 from 19 votes
This very traditional St. Patrick's Day recipe is a must-make when the holiday rolls around. Corned beef paired with cabbage and carrots is a unique meal that is super delicious! Cooked all in one pot with a few ingredients, this recipe will surely be a keeper!
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Servings 8 servings

Ingredients

  • 2-3 lb corned beef
  • 1 large onion
  • 2 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 small cabbage (about 2 lb) cut in wedges
  • 1 ½ lb carrots washed and cut in large pieces

Instructions
 

  • Preheat oven to 350°F.
  • Peel and slice the onion into wedges. Lay the onion in the bottom of the Dutch oven. Place the corned beef on top of the onion as if the onion wedges are acting as a roasting rack. Mix the Worcestershire with the beef stock and pour it into the Dutch oven around the corned beef. Cover the Dutch oven with the lid and place in the preheated oven until the meat is just beginning to become tender, about 2 hours.
    2-3 lb corned beef, 1 large onion, 1 tbsp Worcestershire sauce, 2 cups beef stock
  • After the roast has been cooking for 2 hours, remove the roast from the Dutch oven and add the carrots and cabbage. Set the corned beef on top of the carrots and cabbage and cover with the lid. Return to the oven until the roast is easily tender when pierced with a fork, 1 to 1 ½ hours.
    1 ½ lb carrots, 1 small cabbage (about 2 lb)
  • Slice and serve with carrots, cabbage, and crusty bread.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 17.1g | Protein: 34.1g | Fat: 32.7g | Saturated Fat: 10.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 15.7g | Trans Fat: 0g | Cholesterol: 166.6mg | Potassium: 846.3mg | Fiber: 4.2g | Sugar: 8.1g | Vitamin A: 750IU | Vitamin C: 47.1mg | Calcium: 84.9mg | Iron: 4.3mg
Course Dinner
Cuisine Irish
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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11 Comments

  1. 5 stars
    A perfectly simple recipe that anyone should be able to do!
    I love how he makes everything as easy as you can get! Tried and true…trusted recipes!

    1. Hello! You do not need to add more stock but can easily add potatoes and turnips. I would possibly reduce the amount of cabbage.

  2. Hi Kaleb, I found your recipe unconventional yet intriguing, so it’s in the oven now. There’s a fat layer on top of the meat, so I left it in place and will trim it after the first two hours. My Mom likes her corned beef & cabbage ‘brothy,’ so I may add more stock before putting it back in the oven with the cabbage and carrots, we’ll see how it goes. I enjoy you and appreciate the simplicity of your cooking & baking methods – I feel like we’re friends : )

  3. 5 stars
    This was the best Corned Beef & Cabbage I’ve ever cooked!! Brought a 3-1/2# pre-pickled corned beef from the local gourmet market to room temp before assembling in Dutch Oven. I prepared (almost exactly) per recipe – I added an extra 1/2 onion from the refrigerator plus a couple smashed large garlic cloves to onion and 1/2 cup of Guinness Stout to beef stock/ Worcestershire mix. Next time I will reduce beef stock by 1/2 C to add the Guinness – it ended up being a bit too soupy for my preference.
    Started oven @ 350* for about 1st hour then reduced to 325* when I realized it would be done before dinner guests arrived. Continued braising @ 325* after adding cabbage & carrots for about 1-1/2 hrs. Served alongside dry-roasted (Irish) potatoes in cast iron skillet and horseradish sauce and crusty garlic bread. Even my picky 14 y.o. son who hates everything asked for more! Absolutely Delicious!! Thank you for an amazing recipe!

  4. 5 stars
    I made this recipe, but made it in a crock pot on low for 8 hours. I could not find a good piece of corn beef this year, but I think because of this recipe, it still came out delicious! Cooking it in the beef stock with the onions made a HUGE difference with flavor for both the meat and the vegetables. Keeping the carrots in bigger chunks worked great as well. My husband and I both loved it, and this will be my go-to yearly recipe. I have already shared it with others. Thank you, Kaleb!

  5. Kaleb
    I love watching you cook and garden. I love cooking and I’m trying to garden using raised beds. I live in AZ so raised beds are best here.
    Thank you for the scrumptious recipes and keep updating everyone on Kip. He is precious! So so happy to hear he doing better and you didn’t give up on him! ❤️

  6. I made this on St. Patrick’s Day. I had never made it before and was having company, so a little angst. :). It was so delicious. I will certainly make it again and again, not just for SPD.