My Dad's Corned Beef and Cabbage

Name: My Dad’s Corned Beef & Cabbage
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: Serves 6-8
Ingredients: 3–5 pound beef brisket, fat trimmed; 3 pounds small red potatoes or 4 large Yukon gold potatoes, quartered; 1 cabbage, cut into large chunks; Carrots, peeled and cut into 2-inch pieces; 1 white onion, quartered; 2 tablespoons Premium Extra Virgin Olive Oil; Salt to taste (1–2 tablespoons for boiling the beef); Pepper to taste; 2 tablespoons Butter Premium Olive Oil; 1–2 quarts water; Mustard, for dipping

March 16, 2018

My Dad’s Corned Beef & Cabbage at The Little Shop of Olive Oils

Some recipes are more than just dinner. They’re memories, traditions, and the kind of meal that brings everyone to the table a little faster.

This Corned Beef & Cabbage is one of those recipes for me. It’s my dad’s version, and it’s the kind of meal that always felt hearty, comforting, and made with love.

There’s nothing fancy about it, and that’s part of what makes it so good.

The corned beef cooks low and slow until it’s tender enough to slice—or just fall apart into beautiful, savory pieces. The potatoes are simple and buttery, the carrots are roasted until sweet and tender, and the cabbage is finished with Butter Premium Olive Oil for a soft, rich flavor that makes it so much better than people expect cabbage to be.

I love meals like this because they’re straightforward and satisfying. Each part is simple on its own, but together they make the kind of plate that feels complete.

The Premium Extra Virgin Olive Oil on the roasted carrots adds a lovely depth, and that little bit of mustard on the side brings just the right contrast to the richness of the beef.

This is the kind of meal that’s perfect for St. Patrick’s Day, Sunday supper, or anytime you want something warm and comforting that feels like it’s been passed down for a reason.

It’s classic, cozy, and just the kind of recipe that reminds you how good simple food can be.

— Tracey

Why You’ll Love This Corned Beef & Cabbage Recipe

Classic comfort food with simple ingredients
Slow-cooked corned beef until tender and flavorful
Roasted carrots, buttery potatoes, and tender cabbage complete the meal
Perfect for St. Patrick’s Day, Sunday dinner, or family gatherings
A hearty traditional recipe with homemade flavor

Serving Ideas

Serve this corned beef and cabbage with mustard for dipping, warm bread on the side, or even a simple green salad if you want something fresh to balance the richness. Leftovers are wonderful for sandwiches or hash the next day.

Helpful Tips

Cook the corned beef low and slow for the most tender texture.
Slice against the grain if you want neat slices.
Do not overcook the cabbage; it should be tender, not mushy.
Roasting the carrots separately gives them extra sweetness and better texture.

My Dad’s Corned Beef & Cabbage

The Little Shop of Olive Oils

Servings

Serves 6-8

Prep Time

20 minutes

Cook Time

8 hours

Ingredients

3–5 pound beef brisket, fat trimmed
3 pounds small red potatoes or 4 large Yukon gold potatoes, quartered
1 cabbage, cut into large chunks
Carrots, peeled and cut into 2-inch pieces
1 white onion, quartered
2 tablespoons Premium Extra Virgin Olive Oil
Salt to taste (1–2 tablespoons for boiling the beef)
Pepper to taste
2 tablespoons Butter Premium Olive Oil
1–2 quarts water
Mustard, for dipping

Directions

Place the beef brisket, salt, and quartered onion into a slow cooker.
Add enough water to just cover the corned beef.
Cover and cook on low for 8 hours.
Remove the beef from the slow cooker and let it rest for 15 minutes.
Bring a large pot of water to a boil.
Add the quartered potatoes and boil for 15–20 minutes, or until fork tender.
Drain and season with salt, pepper, and Butter Premium Olive Oil, if desired.
Preheat oven to 425°F.
Line a baking sheet with foil and add the carrots.
Drizzle with Premium Extra Virgin Olive Oil and season with salt and pepper.
Roast for 15–20 minutes, or until fork tender.
Add about 2 inches of water to a large pot and bring to a boil.
Add the cabbage, cover, and boil for 8–10 minutes, stirring gently once.
Drain the cabbage and return it to the pot.
Add Butter Premium Olive Oil, a little salt, and pepper, and stir gently.
Slice the corned beef against the grain, or serve in tender chunks if it falls apart.
Plate with the cabbage, potatoes, and carrots.
Serve warm with mustard for dipping.