Corned Beef and Vegetables

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

This Corned Beef and Vegetables is an excellent meal for dinner and the leftovers make great sandwiches.


Corned Beef and Vegetables

I love Irish cuisine year-round, but the rich, pure flavors of the Emerald Isle are particularly perfect for the moment when winter transitions into spring. St. Patrick’s Day, when we turn our attention to all things Irish, couldn’t fall at a better time. This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful! A wonderful Corned Beef and Vegetables recipe. Excellent meal for dinner and the left overs make great sandwiches. This traditional Irish dish is the centerpiece for St. Patrick’s Day. Corned beef and cabbage simmer with potatoes and carrots for a very hearty dinner. A good rule of thumb for this corned beef recipe is to cook about 45 minutes per pound of meat.

Not what you are looking for? Try these other excellent dinner ideas: Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.

  • Author: Living Well
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 135


  • 1 whole corned beef brisket (6 to 8 pounds), homemade or store bought
  • 1 12-ounce bottle Guiness or other Stout Beer
  • water to cover
  • 1 tablespoon coriander seeds
  • 4 bay leaves
  • 1 dried chile pepper
  • 2 allspice berries
  • 8 medium boiling potatoes (unreeled)
  • 4 medium onions, peeled and halved through the roots
  • 3 small turnips, trimmed and peeled or 1 medium rutabagas, peeled and quartered
  • 2 parsnips, peeled and cut into 2-inch chunks
  • 6 medium carrots, peeled and left whole
  • 1 2-pound head of cabbage, cored and quartered


  1. Place corned beef in a large pot or Dutch oven. Pour in beer and water so meat is covered by 1-2 inches. Add coriander seeds, bay leaves, chile pepper and allspice. Bring to a boil then reduce to a simmer and cover the pot. Cook for 2 hours then check the beef by tasting or inserting a knife. If it shows no resistance, it is tender. If not, continue to cook until tender. Remove beef.
  2. Add vegetables and cook at a slow boil for 20 minutes or until the cabbage is done and the potatoes and root vegetables are tender. Add back beef to re-warm for 2-3 minutes. Cut meat across the grain into 1/4-inch slices and arrange on a platter with the vegetables. Serve with Horseradish Cream and Guinness Mustard Sauce.


  • Serving Size: 6
Find this recipe useful? Share it with your friends!