3.16 A St. Patty’s Day Recipe: Corned Beef & Cabbage

Hi everybody! I posted a little about this, this time last year, but realized that I never shared the recipe! With St. Patrick’s Day being right around the corner (meaning, tomorrow), I thought I would share with ya’ll my absolute favorite family recipe for Corned Beef & Cabbage. My mom always made this for us growing up, and now I’ve made it a tradition in our house to make it each St. Patty’s Day!

This year, we’re having it a day early (I’m about to go start prepping it in the crockpot now!) because Al is running in the LA Marathon on Sunday, and pre-marathon meals should probably include more pasta rather than cabbage. 😉

Last year, I made a big batch for a group of friends, and we spent the night eating and learning how to Irish dance! They all told me it was the best corned beef they’ve ever had, and asked if they could partake again this year (winning)! This time around, there will be six of us, so I stuck with a five lb. brisket, and we’ll be making mashed potatoes on the side!  This recipe is extremely straightforward and easy to follow, and the best news is, you still have time to head out to the grocery store for the very few ingredients before tomorrow!

Processed with VSCO with hb2 preset

Corned Beef Brisket & Cabbage

ingredients: (adjust accordingly to the amount of meat you’re cooking)

3 – 4 carrots, cut in 3 in. pieces

3 – 4 lb. corned beef brisket (make sure you get the brisket!)

2 – 3 medium onions, quartered

3/4 – 1 1/4 cups water (I always use 1 1/4 cups)

1/2 small head cabbage, cut in wedges (cut against the grain, according to mom)


Put all ingredients, except cabbage wedges, in crockpot in the order listed (include the brisket seasoning packet that’s included). Cover and cook on low 8-10 hours (or on high, 5-6 hours). Add cabbage wedges to liquid, pushing down to moisten, turn crock to high and cook an additional 2-3 hours.

for additional cabbage: if you want to make more cabbage than will fit into your crockpot, cook it separately in a skillet. Remove 1 cup of broth from the crockpot during the last hour of cooking. Pour over the cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.

notes: luckily, my neighbors let me borrow their extra large crockpot for this recipe, so I’ve never had to make the additional cabbage in the skillet! Let me know how it works for you guys! Also, I like to cut my cabbage in the morning when I’m prepping everything else, and store it in a sealed container in the fridge, so that when it comes time to add it to the crockpot later, it’s already done!


May the Luck of the Irish be with you all!!



2 thoughts on “3.16 A St. Patty’s Day Recipe: Corned Beef & Cabbage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s