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    Traditional Corned Beef & Cabbage


    Everybody’s Irish for a day, when eating Nations Best® First Cut Corned Beef and cabbage. Try serving this dish with a variety of mustards, a wedge of Irish cheddar and a loaf of rustic bread, alongside on the table.


    • Nations Best® First Cut Corned Beef (3 lb, raw)
    • 6 red-skinned potatoes, peeled and halved
    • 6 carrots, peeled and chopped
    • 6 parsnips, peeled
    • 6 onions, peeled
    • 1 medium-size turnip, peeled and quartered
    • 1 green cabbage (3 lb), cut into wedges


    1. Place the corned beef in a large heavy pot or Dutch oven. Cover with cold water by 2 inches. Bring to a boil, reduce the heat, and simmer, covered, for 2 hours.
    2. Add the vegetables and simmer, covered, until the meat is fork tender and the vegetables are cooked through, about 1 hour more.