Corned Beef and Cabbage

Here's the BEST Corned Beef and Cabbage for your St. Patrick's Day Party! We give you 2-ways to make it—boiled in spiced water the traditional way or baked with cloves and sweet hot honey mustard. Either way is delicious.

Baked Corned Beef on a plate with sauteed cabbage
Elise Bauer

Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage: St. Patrick's Day!

Never mind that the dish isn't really eaten in Ireland, or at least not with the enthusiasm for it that you'll find here. We'll celebrate the day the way we like, and raise a toast with a pint of Guinness as well.

Video: How to Make Baked Corned Beef and Cabbage


Baked Corned Beef and Cabbage

Boiled or Baked Corned Beef?

The traditional way to cook corned beef and cabbage is to boil it, both the beef and the cabbage.

Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked -- not boiled -- and then served alongside sautéed cabbage.

One day we cooked corned beef and cabbage both ways, boiled and baked. The winner?

The whole family agreed, baked corned beef, hands down.

But traditions die hard. So, here we present to you both versions, a corned beef and cabbage in the oven with honey and mustard (blanched first to extract some of the excess salt), and a boiled version. Also we show two ways to cook the cabbage, boiled or sautéed.

Corned Beef
Elise Bauer

Which Corned Beef to Buy

By the way, when buying corned beef you have a choice between "flat cut" and "point cut." Either cut will work with these methods.

The point cut will have more fat marbling throughout the meat, making it a more flavorful cut, but there will be more shrinkage due to fat rendering out of the meat, so you will need more to have the same amount of cooked meat. The flat cut is a leaner cut of corned beef.

Enjoy and Happy St Patrick's Day!

Looking for More St. Patrick's Day Recipes?

Corned Beef and Cabbage

Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Servings 4 to 6 servings

Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend first bringing the corned beef to a boil in plain water, and discarding the water, (repeat for less salt), before proceeding with the baked version.


Corned Beef (baked)

  • 3 pounds corned beef brisket

  • 10 whole cloves

  • 1/4 cup hot sweet honey mustard

  • 2 tablespoons brown sugar

Corned Beef (boiled)

  • 3 pounds corned beef brisket (including spice packet, if it came with one)

Cabbage (sauteed)

  • Extra virgin olive oil and butter

  • 1 medium yellow onion, chopped

  • 1 clove garlic, minced

  • 1 large head cabbage, sliced into 3/8-inch to 1/2-inch slices

  • Salt

Cabbage (boiled)

  • 1 large head cabbage, sliced into 3/8-inch to 1/2-inch slices

  • Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)


Corned Beef (Baked)
  1. Lightly boil to remove excess salt:

    Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef.

    Raw Cut of Corned Beef Fat side down
    Elise Bauer
    Raw cut of corned beef fat side up
    Elise Bauer

    Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.

    Removing sodium for baked corn beef by blanching first
    Elise Bauer
    Boiled corn beef in large stock pot
    Elise Bauer
  2. Top with cloves, honey mustard, brown sugar:

    Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough).

    Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

    Evenly spaced cloves in slab of corned beef for corned beef and cabbage
    Elise Bauer
    Brown sugar and honey mustard seasoning for baked corn beef
    Elise Bauer
  3. Wrap in foil and bake:

    Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F.

    Wrapping Corned Beef in Tin foil for Oven
    Elise Bauer
    Oven baked corned beef wrapped in tin foil
    Elise Bauer
  4. Add more honey mustard, broil:

    Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned.

  5. Slice:

    Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves.

    Lift the corned beef up to see which direction the grain of the meat is. Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

    Serve immediately.

    Oven baked Corned Beef for corned beef and cabbage
    Elise Bauer
    Baked corned beef for corned beef and cabbage
    Elise Bauer
    Inspecting grain direction on baked corned beef
    Elise Bauer
    Slicing baked corn beef across the grain for corned beef and cabbage
    Elise Bauer
Corned Beef (Boiled)
  1. Add beef and spice packet to pot:

    Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer.

    Simmer for 2-3 hours, until the corned beef is fork tender. Remove
    from pot to a cutting board. (Reserve cooking liquid for boiling
    cabbage, if you plan to boil and not sauté the cabbage.)

    Cut slices across the grain, into 1/2-inch thick slices. Serve.

Cabbage (Sautéed)
  1. Sauté the onions and garlic:

    Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.

    Sautéing Onions in Hot Pan for Corned Beef and Cabbage
    Elise Bauer
  2. Sauté the cabbage:

    Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions.

    Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns.

    When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

    Browning cabbage for corned beef and cabbage
    Elise Bauer
    Sautéed cabbage with onions for corned beef and cabbage
    Elise Bauer
  3. Finish and serve:

    Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

    Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.

Cabbage (Boiled)
  1. Add the cabbage to the corned beef cooking water:

    Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.

    Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.


Home Cured Corned Beef here on Simply Recipes

Colcannon here on Simply Recipes

Plated dish of Baked Corned Beef and Cabbage
Elise Bauer
Nutrition Facts (per serving)
1276 Calories
93g Fat
22g Carbs
85g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1276
% Daily Value*
Total Fat 93g 119%
Saturated Fat 30g 148%
Cholesterol 447mg 149%
Sodium 4581mg 199%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 16%
Total Sugars 12g
Protein 85g
Vitamin C 80mg 399%
Calcium 148mg 11%
Iron 9mg 50%
Potassium 1108mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.