< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2612796620445&pd[em]=&noscript=1" /> Corned Beef and Cabbage – JoyOuce

Corned Beef and Cabbage

Corned Beef and Cabbage Picture from Delish

Juicy, tender corned beef brisket is served with carrots, potatoes, and cabbage for a delicious and nutritious meal that you can enjoy any day of the year.


  • 4-5 pounds corned beef with spice packet
  • 6 medium carrots, peeled and cut into 3-inch pieces
  • 2 bay leaves
  • 1 cup stout beer
  • 1 head green cabbage, cut into 2-inch wedges
  • 2 pounds potatoes


step 1

Add corned beef, spice packets, and bay leaves to a large stock pot. Add the stout and enough water to completely cover the beef.

step 2

Bring water to a boil, then simmer and cover. Cook the beef for 4-4.5 hours (about 50 mins per pound of beef). Or until the internal temperature reaches 160-165°F with your instant read thermometer.

step 3

Remove the beef from the pot and place on a plate to rest.

step 4

Add the potatoes and carrots to the pot and cook for 35 mins, or until tender.

step 5

During the last 10 mins of cooking, add the cabbage and continue cooking.

step 6

Remove the vegetables. Thinly slice the beef, serve with vegetables, and serve with a creamy horseradish or mustard sauce. Enjoy.

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