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Corned Beef and Cabbage with Carrots, Potatoes, and Mustard
A 3-hour Irish-American dinner for 4 — 650 calories per serving.
per serving, estimated
Tender slow-simmered corned beef brisket served alongside buttered cabbage, carrots, and potatoes, with a sharp whole-grain mustard on the side.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Slow-Simmered Corned Beef Brisket
- 3 pounds flat-cut corned beef brisket (with spice packet)
- 1 yellow onion (quartered)
- 4 garlic cloves (smashed)
- 2 bay leaves
- 1 teaspoon black peppercorns
- ½ teaspoon whole allspice berries
- 8 cups water
Boiled Cabbage, Carrots, and Potatoesside
- 1 green cabbage (cored and cut into 8 wedges)
- 4 carrots (peeled and cut into 2-inch pieces)
- 1½ pounds baby yellow potato (halved if large)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh flat-leaf parsley (roughly chopped)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Whole-Grain Mustardsauce
- 4 tablespoons whole-grain Dijon mustard
Steps
Every amount is written into the step where you use it.
Slow-Simmered Corned Beef Brisket
- Rinse the 3-pound flat-cut corned beef brisket under cold water and pat it dry. 3 min
- Quarter the yellow onion and smash the 4 garlic cloves. 3 min
- Place the brisket fat-side up in a large Dutch oven or heavy pot and scatter the onion, garlic, 2 bay leaves, 1 teaspoon black peppercorns, ½ teaspoon whole allspice berries, and the enclosed spice packet around it. 2 min
- Pour in 8 cups of water — the brisket should be fully submerged — then bring to a boil over high heat. 12 min
- Skim any grey foam that rises to the surface, then reduce the heat to low, cover, and simmer for 2½ hours until the brisket is fork-tender. 150 min
- Transfer the brisket to a cutting board, tent loosely with foil, and rest for 10 minutes; reserve the braising liquid in the pot for cooking the vegetables. 10 min
- Slice the brisket against the grain into ½-inch slices and arrange on a platter. 4 min
Boiled Cabbage, Carrots, and Potatoesside
- Core the green cabbage and cut it into 8 wedges; peel the 4 carrots and cut them into 2-inch pieces; halve any large baby yellow potatoes. 8 min
- Roughly chop 2 tablespoons of fresh flat-leaf parsley and set aside. 2 min
- Bring the reserved braising liquid back to a boil over medium-high heat, then add the carrots and 1½ pounds of baby yellow potatoes and cook for 15 minutes. 17 min
- Add the 8 cabbage wedges to the pot and cook for a further 10 minutes until the cabbage is tender but still holds its shape and the potatoes are cooked through. 10 min
- Use a slotted spoon to transfer the vegetables to a serving bowl, dot with 2 tablespoons unsalted butter, and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. 3 min
- Scatter the chopped parsley over the vegetables and serve immediately alongside the sliced brisket.
Whole-Grain Mustardsauce
- Spoon 4 tablespoons of whole-grain Dijon mustard into a small serving bowl and place on the table alongside the brisket and vegetables.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.