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Corned Beef and Cabbage Recipe – Easy Irish Dinner with Parsley Potatoes

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This classic Irish dinner features tender corned beef simmered with sweet cabbage, carrots, and buttery parsley potatoes. It’s a hearty, comforting meal perfect for family gatherings, holidays, or cozy weeknight dinners.

Ingredients

Scale
  • 3–4 lb corned beef brisket (with spice packet included, if available)
  • 10 cups water
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar
  • 1 small onion, quartered (optional)
  • 1 medium head green cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4 celery stalks, cut into pieces
  • 2 parsnips, peeled and chopped (optional)
  • 2 lb small Yukon Gold or red potatoes, scrubbed
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley (flat-leaf preferred)
  • Salt and black pepper, to taste
  • Coarse grain mustard, for serving
  • Chopped chives or scallions (optional garnish)

Instructions

  1. Remove the corned beef from its packaging, rinse under cold water to remove excess brine, and pat dry. Place the brisket in a large stockpot or Dutch oven. Sprinkle in the spice packet (if included), bay leaves, peppercorns, and onion.
  2. Pour in 10 cups of water and add the apple cider vinegar. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 2 hours. Skim off any foam that rises to the top.
  3. While the beef simmers, wash and cut cabbage into wedges, peel and chop carrots, celery, and parsnips (if using). Scrub potatoes and set aside.
  4. After the beef has simmered for 2 hours, add carrots, celery, parsnips, and cabbage wedges. Cover and continue simmering for another 40-50 minutes, until vegetables are tender and the brisket is fork-soft.
  5. In a separate saucepan, cover potatoes with cold water. Add a generous pinch of salt, bring to a boil, then reduce to a simmer. Cook for 15-18 minutes, until fork-tender. Drain well.
  6. While potatoes are hot, toss with butter, chopped parsley, and season with salt and pepper.
  7. Transfer the brisket to a cutting board and let rest for 5 minutes. Slice against the grain into 1/4-inch thick slices.
  8. Arrange sliced beef, cabbage, and vegetables on a serving platter. Top potatoes with extra parsley, and sprinkle chives or scallions if desired.
  9. Serve hot with coarse grain mustard on the side.

Notes

For gluten-free, check corned beef labels. For dairy-free, substitute butter with olive oil or vegan margarine. Add cabbage in the last 45 minutes to avoid mushiness. Slice brisket against the grain for tenderness. Leftovers keep well and flavors deepen after a day. For a low-carb version, swap potatoes for cauliflower florets.

Nutrition

Keywords: corned beef, cabbage, parsley potatoes, Irish dinner, St. Patrick's Day, comfort food, family meal, gluten-free, easy recipe

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