Recipe: Corned Beef & Cabbage

Brine-preserving beef dates back to 11th century Europe. Traditionally, it was cured using coarse salt the size of corn kernels. The word “corned” is derived from an Old English word for grain, or small hard things the size of grain.

Interior fat (marbling) is what gives corned beef its tender texture and delicious flavor. Some cuts have exterior fat as well, which you can trim before or after cooking to your preference.

We have three different cuts of corned beef available from Roberts Corned Meats:

  • Point Brisket is the thicker, end portion of a beef brisket. It inherently has the most fat marbling, and some believe this makes it the most flavorful cut.
  • Center Cut Brisket is comparatively lean with a more consistent thickness for uniform slicing.
  • Bottom Round is the leanest of the cuts but maintains a great flavor and texture.

Whichever cut you choose, be sure to cut the cooked corned beef across the grain.

Keep reading for the recipe and Bain Sult As Do Bhia! (Enjoy Your Food!)

Mollie Stone’s Markets Original Recipe
Serves 10


  • 4-5 lb corned beef brisket
  • 1 clove garlic
  • 1 large onion, quartered
  • 2 whole cloves
  • 10-12 whole peppercorns
  • 2 bay leaves
  • 8 medium potatoes, halved
  • 2 medium heads cabbage, quartered
  • 8 medium carrots
  • 6-8 boiling onions
  • Horseradish-Mustard Sauce (recipe below)


Place brisket in a large kettle or Dutch oven; cover with water and add garlic and onion. Place the next 3 ingredients in the center of the cheesecloth square. Tie up the ends to form a bag; add to the water.

Bring to a boil; reduce heat and simmer for 3-4 hours or until fork-tender (skimming foam from the surface as it forms).

Add potatoes; cook an additional 20 minutes. Add cabbage, carrots and boiling onions; cook another 20 to 25 minutes until the potatoes and carrots are done.

Remove seasoning bag and discard. Remove veggies and keep warm. Remove brisket, slice against the grain and place on a platter. Arrange veggies around sliced meat.

Serve with Horseradish-Mustard Sauce, Mollie Stone’s fresh Irish Soda Bread and your favorite beer or wine.

Mollie Stone’s Markets Original Recipe

To 1/2 cup sour cream, add 1-2 teaspoons each of yellow mustard and horseradish, and 1/4 teaspoon onion or garlic powder. Adjust ingredients to your personal taste. Allow flavors to blend about 30 minutes before serving with corned beef.