This fabulous Corned Beef, along with the potatoes and cabbage, are all cooked in delicious juices, making it truly a one-pot wonder!

I sure do love a celebration that involves food, and don’t they all? Definitely make my corned beef and cabbage for dinner. As the daughter of a Patty, the sister of a Patty, and the mother of a Patrick, St. Patrick’s Day has always been incredibly meaningful to me, not only because of our family names but also because of the loving intention behind the family names. 

Passing Down Family Traditions Through Food

I adore the tradition of special foods you make once a year and finding ways to celebrate a holiday or special occasion with food. If I can give you one tip about being a mother, it’s find ways to celebrate! Whether it was St. Patrick’s Day, Day of the Dead, or Thanksgiving (or even the day after, when I’d make my day after Thanksgiving soup), my kids always looked forward to and still happily remember the meals we ate when they were growing up. Quite simply, food invokes joy! It’s truly a gift you can give your children. I’ve noticed that my kids now create celebrations in their own lives, and when I see them eating celebration food, I know it was a gift I gave them which had been handed down to me by their grandmother, Patty. 

Keep scrolling past the recipe card for even more fabulous St. Patrick’s Day recipe ideas!

What Is My St. Patrick’s Day Tradition? Corned Beef and Cabbage!

On St. Patrick’s Day, I’ve always made a delicious dinner of corned beef and cabbage, a tradition thathas been passed down in America over the decades. Whether or not it’s truly an Irish dish, it is definitely an Irish American one, and corned beef itself is said to have originated in Eastern Europe, where beef was cured with “corns” of salt. Corned beef and cabbage is such a wonderful family dish, and when you make it only once a year, it’s both exciting and fun. Kids love it, and the leftovers are amazing!  

The Soul-Satisfying Tradition of Corned Beef

Pick up a corned beef from the grocery store. It’s already cured, and there are many different brands. Keep in mind that we’re not eating corned beef because it’s the best thing in the world for our health, we’re doing it because it’s a once-a-year soul-satisfying food tradition. 

Making Corned Beef & Cabbage! Let’s Go!

This dish starts on the stove, then the corned beef finishes in the oven. Along with the potatoes and cabbage, which are cooked in the delicious juices, it’s a supreme one-pot dinner! And I bet you already know I love the fact that it makes amazing sandwiches the next day. Can you guess what very specific sandwich I make with my leftovers? 

Must-Try Festive Dishes, Including Our Famous Reuben Sandwich and Vibrant Green Soup

I recommend that you absolutely make our favorite festive green dishes. We’ve rounded them up here to celebrate St. Patrick’s Day, and they include my Ruben Sandwich and a beautiful green soup. See them down below!

finished corned beef & cabbage plate

Keep scrolling past the recipe card for even more fabulous St. Patrick’s Day recipe ideas!

If you make Teri’s Corned Beef and Cabbage, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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finished corned beef & cabbage plate

Corned Beef and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 2 hr 30 min
  • Total Time: 2 hr 45 min
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stove top & Oven
  • Cuisine: Irish


This dish starts on the stove, then the corned beef finishes in the oven. Along with the potatoes and cabbage, which are cooked in the delicious juices, it’s truly a one-pot wonder!


For the corned beef:

1 (5-pound) pickled or brined corned beef brisket (Found at your grocery store, we used Old Fashioned’s.) 

2 beers, we used gluten free

1 white or yellow onion, cut in half

2 bay leaves

1 ½ – 2 pounds medium red potatoes, cut in half

6 medium carrots, peeled and cut into quarters

1 medium cabbage, cut in 8 wedges and keeping the spine intact

2 tablespoons of honey mustard


For the sweet mustard mayo:

½ cup mayonnaise

2 tablespoons yellow mustard

½ teaspoon coconut sugar or regular sugar


  1. Preheat the oven to 400°F. 
  2. Place the corned beef in a large 8 or 10 quart stock pot. Pour the beer and 8 cups of water over the beef. If needed, add more water until the beef is covered by 4 inches. Add the onion and bay leaves. Place the stock pot on the stove over high heat and bring to a boil. Then cover and reduce heat to medium to medium-low to simmer well for 2½ hours. Remove the corned beef from the stock pot, transfer to a baking dish and set aside. 
  3. Taste the broth and add salt if needed then immediately add the potatoes and carrots to the stock pot and boil until tender, about 30 minutes. Add cabbage and continue to boil until tender, about 10 minutes.
  4. Meanwhile, using a knife, evenly spread the honey mustard on top of the beef and spoon about 3 tablespoons of the broth from the stock pot around the sides of the beef. Cover with aluminum foil, place in the oven and cook for about 30 minutes, or until fork tender. Remove the aluminum foil and broil for 3 minutes then remove from the oven.
  5. Meanwhile, make the sweet mustard mayo by combining the mayo, yellow mustard and sugar in a small bowl. Set aside. 
  6. Cut the corned beef against the grain. Serve alongside the vegetables with Sweet Mustard Mayo, yellow mustard, or Creamy Horseradish Sauce.


  • Serving Size:
  • Calories: 184
  • Sugar: 9.2 g
  • Sodium: 166.9 mg
  • Fat: 3.1 g
  • Carbohydrates: 28.6 g
  • Protein: 4.8 g
  • Cholesterol: 4 mg
reuben sandwich on a hurley plate

A Reuben Sandwich Recipe That Is Better Than Any Other

The Reuben Sandwich is the holy grail of sandwiches. If you start with your own homemade corned beef, it’s pretty extraordinary, but even if you buy a high-quality corned beef, your sandwich will be spectacular. The cheese, the crunchy toasted rye bread, the sauerkraut, and the homemade sauce combine to make a simply lovely meal.  


Green Minestrone Soup with Meatballs and Pistachio

Green Minestrone! I absolutely cannot wait for you to try this. It’s all about starting with Chicken Stock (and if you haven’t tried my homemade chicken stock, this is the moment), then adding your local and in-season green vegetables.

Teri wearing all green while drinking a green juice

Green Juice

After beginning intermittent fasting last July, I found that the best way to break my fast was with fresh green juice…made in my own kitchen!

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!