Corned Beef and Cabbage with Irish Butter Potatoes

Name: Corned Beef and Cabbage with Irish Butter Potatoes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 3 lbs raw corned beef, portioned into 4 (12 oz) pieces; ½ head red cabbage, cut into wedges; ½ head green cabbage, cut into wedges; 3 carrots, peeled and quartered; 1 yellow onion, peeled and minced; 2 cups beef broth; 1 tbsp whole grain mustard; 1 tbsp pickling spices (or the spice packet available with corned beef); 2 lbs baby yellow potatoes, peeled; 4 tbsp salted Irish butter; ¼ cup chopped parsley

This corned beef and cabbage is slow-cooked in a savory broth with pickling spices until fall-apart tender, then served alongside creamy Irish butter potatoes for an authentic, no-fuss Irish dinner.

🌍Irish 🏷️Beef 🏷️Dinner 🏷️Slow cook 🏷️Corned beef 🏷️Cabbage

Corned Beef and Cabbage with Irish Butter Potatoes

Total

8h 30m

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 lbs raw corned beef, portioned into 4 (12 oz) pieces
½ head red cabbage, cut into wedges
½ head green cabbage, cut into wedges
3 carrots, peeled and quartered
1 yellow onion, peeled and minced
2 cups beef broth
1 tbsp whole grain mustard
1 tbsp pickling spices (or the spice packet available with corned beef)
2 lbs baby yellow potatoes, peeled
4 tbsp salted Irish butter
¼ cup chopped parsley

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Instructions

1
Divide corned beef, cabbage, carrots, onion, broth, mustard, and spices between two Suvie pans. Place the pans into Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook on Low, 8 hours
2
Place potatoes in the Suvie starch strainer set within the Suvie pasta pot. Input settings and cook now or schedule. Potatoes, Uncut, 45 minutes
3
After the cook, transfer potatoes to a medium bowl and toss with butter and parsley until coated. Season to taste with salt and pepper.
4
Remove corned beef from Suvie and transfer to a cutting board. Slice corned beef into thick portions. Divide corned beef, cabbage, carrots, and potatoes between 4 plates. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Trim excess fat from corned beef before cooking to reduce greasiness in the broth.
Cut cabbage into thick wedges (rather than shreds) so it holds together during the long braise and doesn't become mushy.
Add cabbage and carrots only in the final 45 minutes to 1 hour of cooking to prevent overcooking; they should be tender but not falling apart.
Toss warm potatoes with Irish butter and fresh parsley immediately after draining so the butter melts and coats evenly.

Substitutions

Red cabbage → Green cabbage (milder flavor, same texture)
Irish butter → Salted butter (Irish butter has higher fat content; standard salted butter works fine)
Baby yellow potatoes → Russet or Yukon Gold potatoes, cut into 2-inch chunks (adjust cooking time to 20–25 minutes)
Whole grain mustard → Yellow mustard or Dijon (use same amount, slightly different flavor)

Storage & make-ahead

Store cooled corned beef and broth in an airtight container up to 3 days; reheat gently on stovetop over medium heat. Cook potatoes fresh for best texture, or refrigerate separately and reheat with fresh butter.