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Corned Beef & Cabbage

Presented by:
Land O' Lakes
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Enjoy the savory flavor of this classic dish on St. Patrick's Day. Equally good on other days too.

Recipe Prep Time
Prep Time
35 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
3 hrs 35 min
Recipe Servings

1 (3- to 3 1/2-pound) corned beef brisket

1 cup apple cider or apple juice
2 teaspoons whole black peppercorns
3 bay leaves

10 (about 1 pound) small whole white onions
4 medium potatoes, peeled, cut into quarters
1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges

1 cup Land O Lakes® Heavy Whipping Cream
1/2 cup horseradish mustard*
2 tablespoons balsamic vinegar or red wine vinegar

Heat oven to 325°F.

Place beef brisket in roaster; add juices and spices from brisket package.

Combine all seasoning ingredients in bowl; pour over brisket. Cover; bake 2 hours.

Add vegetables. Cover; continue baking 1-1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm.

Beat whipping cream in chilled bowl at high speed until soft peaks form. Gently stir in horseradish mustard and vinegar. Serve mustard sauce with brisket and vegetables.

*Substitute 1/4 cup country-style Dijon mustard and 1/4 cup prepared horseradish.

Recipe Tip

Prepare mustard sauce as directed above. Cover; store refrigerated up to three days. This mustard sauce is also good served with roast beef and pork.


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