New York Style Corned Beef and Cabbage


Believe it or not, Corned Beef & Cabbage is actually more of an Irish-American tradition than a pure Irish one! Back in the day, Irish Bacon (Cured pork) was actually the meat of choice for St. Patrick’s Day. It wasn’t until the early 1900s that Irish Americans in New York City started to substitute corned beef because it was more affordable, and cabbage was used because it was downright cheap.


For The Corned Beef and Cabbage:

  • 1 corned beef brisket (about 4 pounds) with spice packet
  • 2 tablespoons brown sugar
  • 3-1/2 pounds small potatoes (10-15), peeled
  • 8 medium carrots, halved crosswise
  • 2 bay leaves
  • 1 medium head cabbage, cut into wedges
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1/4 cup peeled freshly grated horseradish
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sugar
  • Horseradish Sauce (Optional)
  • Mustard Sauce (Optional)


Place brisket, contents of spice packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.

Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)

Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.

If desired, for horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended.

Cut beef across the grain into slices. Serve with vegetables and sauce.

To go along with your Corned Beef and Cabbage, don’t forget to treat yourself by “Drowning The Shamrock!” Click here for the recipe.


“Paddy” Your favorite REELZ Chef