This easy corned beef and cabbage recipe is a classic Irish comfort meal. It’s simple to prepare and slow-baked in the oven until the brisket is meltingly tender.
St. Patrick’s Day is just around the corner, and if you need a reliable centerpiece for the celebration, this corned beef and cabbage is a perfect choice. It was a holiday staple in my house growing up—my mother loved the traditions, and corned beef was always the star.
Even if your family isn’t Irish by heritage, this dish delivers classic flavors and a welcoming aroma as it slowly cooks. It pairs wonderfully with soda bread or hearty rye for sandwiches the next day.
Why You’ll Love This Recipe
Quick to assemble and made from a short list of ingredients, this recipe yields a tender, flavorful brisket with minimal fuss.
Leftovers are excellent — thin-sliced corned beef makes fantastic sandwiches or Reubens.
The low-and-slow cooking method tenderizes the meat and concentrates the savory flavors.
Most market-bought corned beef includes a seasoning packet, so you won’t need to mix your own spices—just check the package.
The house will smell incredible while it’s baking.
Ingredients
- 3–4 lb. corned beef brisket with spice packet
- 2 Tbsp Dijon mustard
- 3 Tbsp light brown sugar
- 1–2 bottles stout beer (Guinness or another stout)
- 6–8 small red potatoes
- 3–4 carrots, cut into roughly 3-inch pieces
- 1 small head green cabbage, cored and cut into wedges
Step-by-Step Instructions
1. Preheat the oven to 325°F. Unwrap the brisket, rinse it briefly, and pat it dry. Place it fat side up in a large baking dish or a cast-iron skillet.
2. Brush the outside of the brisket with Dijon mustard. Sprinkle the meat with the seasoning packet that came with the brisket, then gently press the light brown sugar over the top so it adheres.
3. Pour enough stout into the baking dish to come about halfway up the brisket—one bottle is usually sufficient.
4. Cover the dish with a tight-fitting lid or aluminum foil and bake for 2 1/2 hours. Remove from the oven, add the potatoes, carrots, and cabbage around the brisket, then return the dish to the oven uncovered. Bake for an additional hour, or until the meat and vegetables are fork-tender.
5. Let the corned beef rest for about 10 minutes before slicing. Slice against the grain and serve with the roasted potatoes, carrots, and cabbage.
This is a hearty, comforting meal that works beautifully for St. Patrick’s Day or any cool-weather dinner. Enjoy!
Please leave a comment if you try the recipe or have questions—I’d love to hear how it turns out.
Cook’s Notes
Corned beef brisket is sold vacuum-packed in the meat section—pick one that includes a seasoning packet. If your brisket didn’t come with spices, substitute a teaspoon or two of pickling spices.
One bottle of Guinness works well here, but any good stout will add depth and richness to the braising liquid.
More Recipes to Enjoy
Bangers and Mash with Guinness Onion Gravy
Classic Reuben Sandwich
Reuben Poppers
Easy Corned Beef and Cabbage Recipe
Ingredients
- 3-4 lb. corned beef brisket with spice packet
- 2 Tbsp. Dijon mustard
- 3 Tbsp. light brown sugar
- 1-2 bottles Guinness beer
- 6-8 small red potatoes
- 3-4 carrots, cut into roughly 3-inch pieces
- 1 small head of green cabbage, cored and cut into wedges
Instructions
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Preheat oven to 325 degrees. Unwrap your brisket, rinse it and pat it dry before placing it in a large baking dish or cast iron skillet fat side up.
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Brush the outside of your brisket with your Dijon mustard and then sprinkle the brisket wit the spice packet that came with the brisket, followed by the light brown sugar. add enough Guinness to your dish so it comes halfway up the brisket. I used one bottle.
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Cover your dish with a lid or tinfoil and bake for two and a half hours. At this point, you’ll remove the dish from the oven, add your potatoes, carrots and cabbage and continue to bake, uncovered for an additional hour or until the brisket and veggies are fork tender.
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Let the corned beef rest for just about ten minutes before slicing it against the grain and serving with the potatoes, carrots and cabbage.
Notes
I used one bottle of Guinness for this recipe, but any stout will do.