Corned Beef and Cabbage Dinner Recipe

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The humble corned beef and cabbage dinner gets all dressed up in this stovetop recipe.
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In "One Pot of the Day," author Kate McMillan shares a collection of 365 recipes, all of which can be cooked in one pot or pan.
6-8 servings SERVINGS


  • 3 sprigs fresh thyme
  • 5 sprigs fresh flat-leaf parsley
  • 3-1⁄2 to 4 lb corned beef brisket
  • 2 bay leaves
  • 1 tsp peppercorns
  • 12 white boiling onions or 3 small white onions cut into wedges
  • 6 large or 12 small carrots, cut into large chunks or left whole if small
  • 2 lb small red-skinned or mixed-colored new potatoes
  • 1 small head green cabbage, cut into 6–8 wedges
  • 1 cup heavy cream
  • 3 Tbsp prepared horseradish
  • Salt


  • Tie the thyme and parsley sprigs together with kitchen string. Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch. Bring to a boil over medium-high heat, skimming off any foam from the surface. Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2-1/2 to 3 hours.
  • Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer. Cook until the vegetables and brisket are fully tender, about 25 minutes. Meanwhile, in a bowl, whip the cream until soft peaks form. Fold in the horseradish, then season with salt. Cover and refrigerate the horseradish cream until ready to serve.
  • Using a slotted spoon, transfer the vegetables to a large platter. Transfer the brisket to a cutting board. Cut the meat across the grain and arrange on the platter with the vegetables. Serve, passing the horseradish cream on the side. Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
    This recipe has been reprinted with the permission of One Pot of the Day, by Kate McMillan, published by Weldon Owen, 2012.

If you like, plan ahead and corn your own brisket: In a bowl, combine 8 cups water, 1-1⁄2 cups kosher salt, 1⁄2 cup sugar, 3 tbsp pickling spices, and 3 cloves garlic, crushed. Stir until the salt and sugar are dissolved. Submerge one 4-pound brisket in the mixture, cover, and refrigerate for 5–8 days. Remove the brisket, rinse well under cold water, and then proceed with the recipe.