Irish Corned Beef and Cabbage


It may be all that liquor talking but this is real good me Lass. I would try and find the smallest corned beef brisket you can find but in my experience 4 pounds is about the only option there is. If you find a two pound brisket you can easily cut the rest of the recipe in half or stick to the original amount. You will just have more root vegetables to eat. I use the abundant leftovers to make corned beef hash, add it to soup, cold sandwiches, and of course the ever popular Rubin sandwich. wrap any leftover brisket tightly in foil and it will last you at least three to five days.


  • 4 pounds corned beef brisket and the pickling spice packet that comes with it.
  • 2 cloves garlic
  • 1 large onion, cut into quarters
  • 2 bottles Irish stout beer
  • ¼ cup Irish whiskey
  • 2 carrots, cut into 3 or 4 pieces
  • 2 ribs of celery cut into 3 or 4 pieces
  • 2 potatoes, washed, unpeeled, and quartered
  • 1 quarter head of cabbage


Step 1

Preheat the oven to 250 degrees F.

Step 2

Put the corned beef into a large roasting pan with a lid Add the pickling spice, garlic, onion, pickling spice, beer, and whiskey. Cover with lid and place in the oven.

Step 3

Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, celery, potatoes, and cabbage. Cover again and place back in the oven for an additional 1 hour. Remove from the oven.

Step 4

Remove meat from liquid and slice across the grain. Serve with the vegetables and cabbage.

Step 5

Tip-I have made it with many different kinds of beer and whiskey and it is all good, so if you only have Jim Beam and Miller light on hand don’t let that stop you!

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