Corned Beef and Cabbage

Corned Beef and Cabbage

Slow braised corned beef, tender cabbage, buttery red potatoes, and aromatic vegetables simmered in beef broth and red ale.
Prep20 minutes
Cook3 hours
Course Dinner, Main Course
Variety Fav(s) Ruby Sensation®
Cook Type Stove Top
Dish Type Party Food
Quick, Easy, Convenient 1-Dish Meals
Season Spring


  • 3 lbs. corned beef
  • 1 tbsp. pickling spice
  • 3 c. Red Irish Ale
  • 3 c. beef stock
  • 1 medium onion, sliced
  • 16 oz. Tasteful Selections® potatoes
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • c. carrots
  • c. celery, cut into chunks
  • 1 green cabbage, cut into wedges
  • ¼ c. fresh parsley, chopped
  • ½ c. Stone Ground Irish Mustard


  • To make the corned beef, place in a large Dutch oven or heavy bottomed pot. Add the pickling spice and cover the corned beef with beer and beef stock.
  • Cook on high heat and bring the liquid to a boil, reduce heat to a simmer. Add the onions and simmer for 2 hours.
  • Add potatoes, thyme and bay leaves. Simmer for 20 minutes, then add carrots, celery and cabbage; continue to simmer for another 10 minutes. Once all the vegetables are tender, turn off heat, remove corned beef and allow it to rest for about 15-20 minutes. Discard the bay leaves and thyme sprigs.
  • Slice the corned beef and return it to the pot.
  • Serve beef with the vegetables on a platter, spooning some of the broth over everything and sprinkle with chopped parsley.