Corned Beef & Cabbage

Corned Beef & Cabbage

Serve corned beef and cabbage on St. Patrick's Day for a traditional Irish dinner.

35 min. prep time
8 servings
555 Ratings



1 (3- to 3 1/2-pound) corned beef brisket


1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves


10 (about 1 pound) small whole white onions
4 medium potatoes, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges

Mustard Sauce

1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar


Heat oven to 325°F. 

Place beef brisket in roaster; add juices and spices from brisket package. 

Combine all seasoning ingredients in bowl; pour over brisket. Cover; bake 2 hours.

Add vegetables. Cover; continue baking 1-1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.

Beat whipping cream in chilled bowl at high speed until soft peaks form. Gently stir in horseradish mustard and vinegar. Serve mustard sauce with brisket and vegetables.

*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.

Recipe Tip

Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.

Nutrition Facts (1 serving)

Calories: 450

Fat: 23g

Cholesterol: 118mg

Sodium: 312mg

Carbohydrates: 31g

Dietary Fiber: 6g

Protein: 34g

Recipe #7650©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this for the last ten years and my family loves the recipe. The horseradish sauce is the best
this is great make it today the day before and its going to be great wish i had this last year
This is an unbelievably great recipe. This year I used my crock pot to make it. WOW! Amazing.
A St. Patrick's Day favorite. Followed the recipe and didn't change anything. Corned beef
is very tender.
I add equal amounts of water & apple juice to cover meat before I bake it.
Keeps meat moist.
Use this recipe every year for St. Patricks Day meal.

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