Corned Beef & Cabbage with Vidalia Onions

Nothing says St. Patrick's Day more than Corned Beef & Cabbage. The addition of sweet onions to this dish gives the perfect depth of flavor and truly elevates it to the next level. Easy to make and certainly a crowd-pleaser, we hope this recipe will be one you come back to every year!

Recipe created and photographed by Food Wine Sunshine 

  • 1 (3  to 4 lb) corned beef brisket with spice packet
  • 4 cups water - or just enough to cover the corned beef in your pot
  • 1 sweet onion, quartered
  • 4 carrots, peeled and cut into large chunks
  • 10 - 12 baby red potatoes
  • 1 small head cabbage, cut into eighths
  1. Place corned beef into a dutch oven or large pot. Cover with water and pour in the spice packet contents.
  2. Cover and bring to a boil. Reduce heat and simmer for about 2 to 2½ hours. Meat will almost be fork-tender.
  3. Add the onions and carrots, cover and cook for 15 minutes.
  4. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
  5. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 10 - 20 minutes more.
  6. Remove meat to a cutting board and let rest for 5 to 10 minutes.
  7. Grab a bowl and fill it with corned beef, cabbage, onions, carrots and potatoes! Don't forget to ladle on some of that delicious broth.
  8. Serve with honey mustard and/or horseradish if desired.

If you like this recipe, try our Simple Chicken and Veggie Pasta with Sweet Onions!

Prep Time

10 minutes

Cook Time

2.5 hours


6 servings

Tags: Dinner