Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Boilin’ Over” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

Get ready for St. Patty’s Day!

Corned Beef and Cabbage


2.5 Lbs Corned Beef Brisket

15 Mins Prep

Cook for 3-4 Hours

1 Pkt Corned Beef Seasoning (packed w/meat)
1 Head Cabbage, Chopped
2 Med Onions, Diced
1 Lb Carrots, Peeled and quartered
2 Lb Potatoes, Peeled and Halved (or about 8-10 New Red Potatoes w/skin)
1   Bay Leaf  
    Salt & Pepper to taste  


Place the corned beef, pepper, seasoning packet, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours, add the carrots, onions, potatoes and celery if desired (3-4 stalks chopped). Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

 Like this recipe? Want more? Now you can download my books, Moms at Home: A Collection of Recipes and Moms at Home: Holiday Traditions HERE for just $2.99 each! 

By Erica Buteau

Change Agent. Daydream Believer. Maker. Creative. Likes love, peace and Jeeping. Dislikes winter, paper cuts and war. She/Her/Hers.

6 thoughts on “Mealtime Mondays: Corned Beef and Cabbage #Food #Recipes #St.Patricks”
  1. There was no mention of celery or allspice in the list of ingredients yet, they are mentioned in the directions. Was this a typo or do you add celery and allspice and if so, how much of each is needed for this recipe. Thank you for sharing the recipe.

    1. Thanks, Jac. “Allspice” really refers to the seasoning packet that comes with the corned beef. As for celery, its personal preference but I’m going to update the post with the info. Thanks for stopping by! Please let me know how your dinner turns out!!

      1. Erica,
        Thanks for the info. I’m going to make this for the family today in my crockpot. I thought I’d use broth instead of water. I’ll drop by next week and let you know how it turned out. Thanks again.

        1. I’m doing mine in the crockpot today as well! What kind of broth are you using? Sounds like a great idea! Can’t wait to hear how it turns out! Happy St. Patrick’s Day!

  2. […] The following recipe is Courtesy of FoodNetwork.com. They say, “The old-fashioned boiled frosting for these Emerald Isle green cupcakes is creamy and fluffy and reminds us of childhood.” Yes, delish! The recipe makes 24 servings, takes about 5 minutes to prep and 25 minutes to cook. Add in some cooling time and you’ll have this done in just over an hour and a half. If you are looking for the perfect St. Patrick’s Day Dinner recipe, I’ve got you covered with my Corned Beef and Cabbage recipe!  […]

Leave a Reply

Your email address will not be published.