Maggies Mentions

St Patrick’s Day Corned Beef and Cabbage – Crock Pot – Stove Top – Oven Recipe


cornedbeefdinner44 copySt Patrick’s Day is coming up and the wonderful aroma of Corned Beef will fill our house. Since I can remember we have had a corned beef and cabbage dinner every year for St. Patrick’s Day just like having a turkey on Thanksgiving.

There are three ways to cook up the corned beef, traditionally on the stove top in boiling water, in a crock pot/slow cooker, or the oven method. Ok, there is another way, a pressure cooker, but they intimidate the heck out of me, so I focus on three methods. If you click on the link above it will take you to how to cook corned beef and cabbage in a pressure cooker.

Anyway you choose to cook this, the goal is to have a melt in your mouth, delicious brisket that pairs perfectly with cabbage. In our house, we also have cabbage, mashed potato’s and honey roasted carrots on the side. The contrast of colors on the plate make it eye appealing and going back for seconds in definitely an option.

Once the brisket is cooked, there is another step that must be taken to insure it will be tender, the way it is sliced. The brisket has to be cut across the grain. This means if the lines in the meat are going east to west, cut it north to south. It makes all the difference…

You may see in your grocery store two different cuts of corned beef, a round or point cut and a flat cut. The round/point cut is thicker and has more fat. The flat cut is more lean and shows off the grain and this is the one we cook with.

Here are the recipes and methods for cooking the corned beef and the sides, Sour Cream Mashed Potato’s, Sauteed Cabbage with Bacon and Honey Roasted Carrots.

Always wash off pre-packaged corned beef before cooking and don’t forget the season packet.

Flat Cut Corned Beef with season packet included

Oven Method

3 – 4 Lb Corned Beef Brisket
Season Packet

This is by far for us the easiest way to cook corned beef and the tastiest. Baking the corned beef retains great flavor that can be lost by boiling the brisket however, it will have a bit more saltiness unless you rinse it well under cold water before cooking.

Line a roasting pan or baking dish just big enough to fit your brisket with aluminum foil. Place brisket fat side up on rack. Sprinkle the seasoning packet on top and around the meat. Add enough water to reach the bottom of the rack. Cover entire pan with foil so it is sealed. Cook for 3-4 hours or 50 minutes per pound at 325 degrees.

 Stove Top Method

3 – 4 Lb Corned Beef Brisket
Large Stock Pot
Season Packet

Place corned beef in stock pot, add season packet and enough water to go about 3″over the top of the brisket. Cover and bring to a low boil and continue on low boil for 3-4  hours, or 50 minutes per pound. I tilt it so the steam can release. Be ready to add more water as you continue to boil the brisket.  Check with fork for tenderness. You could also add some large cuts of carrots and celery for added flavor.

Crock Pot / Slow Cooker Method

3 – 4 Lb Corned Beef Brisket
Crock Pot / Slow Cooker
Season Packet

The crock pot as well as the oven method seem the easiest way to cook the brisket for me because you do not have to baby sit through the cooking like you do with the stove top method. Make sure your crock pot is large enough to handle the entire corned beef for best cooking. Place corned beef in crock pot, add season packet and enough water to cover over the top of the brisket. Cover and set to high for 7-8 hours. Check with fork for tenderness at 7 hours. You could also add some large cuts of carrots and celery to the bottom of the crock pot before you add the corned beef for added flavor.

The Sides


1 Large Head of Cabbage
4 Slices of Thick Cut Bacon
2 Cups corned beef cooking water or no salt vegetable broth
1/2 tsp Pepper
Salt to taste if needed

Green Cabbage is the traditional one to use for this dish and is usually boiled in the same water as the corned beef is cooked in. The cabbage in this recipe is sauteed with bacon with a bit of the corned beef broth. It is simply yummy and easy to do.

Pick a head of cabbage that is medium to large. Cut into small to bite size pieces. In a medium pot or skillet large enough to accommodate the cabbage, add the slices of bacon and cook until crisp.  Remove the bacon and leave the drippings. On medium heat add cut up cabbage, stir and coat with the bacon drippings. Add pepper and corned beef or vegetable broth. Cover and let cook 15-20 minutes, giving it a stir occasionally. When cooked, cut up the cooked bacon, add to cabbage and serve.  (There is salt in the bacon and broth, so save adding  salt to last and add if needed). Serves 6

Mashed Potatoes with Sour Cream

3 Lbs Yukon Gold or Boiling Potatoes
1 Stick of Butter
1-1/2 Cups Sour Cream
1 TBS Mayonnaise
1 Bay Leaf
Salt and Pepper to taste

These mashed potatoes are so light and fluffy! Peel and cut potatoes into small cubes. Place in cooking pot and add enough water to cover. Sprinkle in a tsp of salt and add bay leaf. Bring to a boil and cook for about 15 minutes. Start checking after 10 minutes for fork tender.

Once potatoes are cooked, drain in a colander, remove the bay leaf and return to cooking pot. Using a potato masher, mash the potatoes with chunks of butter until the butter has melted into the potatoes.  Add sour cream, mayonnaise, salt and pepper and whip up with an electric hand mixer or whisk. Why add mayonnaise you ask? It brings out the taste of the potato and makes them have a creamier consistency. I never make mashed potato’s without it, and if you have noticed, there is no milk in this recipe but if you would like your potatoes a bit more creamy, just add a splash of milk. Serves 6

Honey Roasted Carrots

2 Lbs Carrots
3 TBS Honey
1 – 2 TBS Canola or Vegetable Oil
1 tsp Kosher Salt
1/2 tsp Pepper

If you are looking for the sweet and salty taste, these carrots are it. Peel carrots and cut  into 2″ pieces. Place carrots in a bowl and coat with oil, salt and pepper. Place on a baking sheet lined with foil. Cook 35 minutes at 350 degrees. Pull pan from oven (careful its hot!) and check with fork for tenderness, if you prefer them to be softer, then cook a bit longer until just about done. Bring carrots from oven again and drizzle with honey. Put back into oven for additional 107-10 minutes or until honey has caramelized a bit. Keep an eye on them so they do not burn. Remove immediately from pan so they will not stick.
Serves 6

Happy St. Patrick’s Day :}

Author: Maggies Mentions

Mom of two who loves crafts, DIY, gardening and cooking. Finding ways to make life a bit easier and stress free to share and hopefully help someone else have a good day.

6 thoughts on “St Patrick’s Day Corned Beef and Cabbage – Crock Pot – Stove Top – Oven Recipe

  1. I’ll be making this Sunday. I just finished breakfast and I’m hungry for this already! Thanks.

    Liked by 1 person

  2. Lol, it is a great meal! Thank you for the comment and stopping by :}


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