The best Corned Beef and Cabbage recipe ever

corned beef and cabbageThis is standard fare at my house in March, and not just on St. Patrick’s Day.  It’s divine!

Serve 6 -8


  • 3 lb. corned beef brisket [if it comes with a spice packet I use that plus the spices below, so it’s double spiced]
  • 3 bay leaves
  • 4 sprigs thyme
  • 12 peppercorns
  • 3 potatoes, peeled and cut into 1/2” chunks
  • 8 baby carrots, peeled
  • 1 onion, cut into 8 wedges
  • 1 leek, sliced [white and tenderest green part only]
  • 1 small cabbage, cut into 8 wedges [remove the outer leaves first]
  • 2 tsp. kosher salt
  • 1 six-pack Bass Ale or beer of choice [very important – beer is the secret ingredient].

Horseradish cream:

  • 1 c. sour cream
  • up to 1 Tbsp prepared horseradish to taste
  • salt and pepper
  • Parsley, chopped for garnish

In a large pot, combine meat, spices [tied together in a cheesecloth bag] and enough beer to cover.  Bring to a boil, reduce heat and simmer 2 hours.  Add vegetables and salt and simmer another ½ hour.

When vegetables and meat are tender, remove corned beef to a carving board and slice against the grain. Place on a platter and arrange vegetables around the meat slices. Combine the sour cream, horseradish, salt and pepper in a small bowl and serve on the side.  A bowl of mustard is also good on the side.


Molly Larkin

Molly Larkin is the co-author of the international best-seller "The Wind Is My Mother; The Life and Teachings of a Native American Shaman”  and other books on health. She is passionate about helping people live life to their fullest potential through her classes, healing practice and blog at

Click Here to Leave a Comment Below 0 comments