Corned Beef and Cabbage Dinner with Garlic Confit Potatoes | CookOS

Corned Beef and Cabbage Dinner

Name: Corned Beef and Cabbage Dinner with Garlic Confit Potatoes
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Irish-American
Ingredients: 2 lbs corned beef brisket, cooked; 2 lbs potatoes, for mashing; 1 head garlic; 1/2 cup heavy cream; 4 tbsp butter; salt, to taste; 1 head cabbage; 4 slices bacon; 2 tbsp bourbon; 1 cup corned beef glaze

This St. Patrick's Day corned beef and cabbage features slow-cooked brisket paired with creamy garlic confit mashed potatoes and bourbon-glazed bacon cabbage, a refined take on the Irish-American classic developed over 14 years.

🌍Irish-American 🏷️Corned beef 🏷️Cabbage 🏷️Mashed potatoes 🏷️St. patrick's day Comfort food

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

mamamilastnonTikTok

Total

10 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by mamamilastn

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

mamamilastnonTikTok

Ingredients

2 lbs corned beef brisket, cooked
2 lbs potatoes, for mashing
1 head garlic
1/2 cup heavy cream
4 tbsp butter
salt, to taste
1 head cabbage
4 slices bacon
2 tbsp bourbon
1 cup corned beef glaze

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Prepare the components: slow-cook the corned beef, make garlic confit mashed potatoes, and cook the bourbon bacon cabbage.
2
In a large foil pan, add a portion of the garlic confit mashed potatoes and the bourbon bacon cabbage.
3
Slice the cooked corned beef into thick pieces.
4
Arrange the sliced corned beef in the pan next to the cabbage.
5
Ladle a generous amount of glaze over the corned beef and cabbage.
6
The meal is now assembled. To serve, thaw if frozen, then heat until warmed through.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't skip the slow-cook phase—low, gentle heat for 2.5–3 hours keeps the brisket tender and allows the cure flavors to mellow.
Make garlic confit low and slow to avoid browning; golden, soft garlic dissolves into the potatoes for sweetness without bitterness.
Add bourbon to the cabbage at the end to prevent alcohol burn-off; let it reduce briefly so the flavor melds with bacon fat.
Reserve 1 cup of corned beef cooking liquid before draining—it's your base for the glaze and adds savory depth.

Substitutions

Bourbon → apple cider or beef broth (no alcohol burn-off needed)
Heavy cream → half-and-half or whole milk (potatoes will be slightly less rich)
Bacon → pancetta or smoked ham hock (similar smokiness and fat)

Storage & make-ahead

Store corned beef, potatoes, and cabbage separately in airtight containers for up to 3 days. Reheat gently in a skillet or oven at 325°F until warmed through.

Equipment

large pot or Dutch oven for simmering corned beef · potato ricer or masher

Common Questions

Can I use fresh brisket instead of corned beef?

No—corned beef is pre-cured and seasoned brisket. Fresh brisket requires different brining and cooking. Stick with corned beef for authentic flavor and tender results.

How do I make garlic confit for the mashed potatoes?

Slow-cook peeled garlic cloves in butter over low heat (1-2 hours) until soft and golden, then mash together with the cooked potatoes, cream, and butter.

Can I make this ahead for St. Patrick's Day?

Yes. Cook the corned beef and prepare garlic confit the day before. Reheat gently and make mashed potatoes fresh. Cook cabbage within a few hours of serving.