Corned Beef and Cabbage: Beyond St. Patrick's Day

A simple and classic, resulting in a flavorful and hearty dish

Corned Beef and cabbage is not only perfect for St. Patrick's Day, It is good any time of year. This recipe is the most popular and traditional method of making corned beef and cabbage is to boil the corned beef brisket with onions, garlic, and spices until tender.

Just because this is a hearty meal, you don't have to serve a hearty wine. You can serve a full-body white wine, like an oaked-Chardonnay, or fruit-forward, medium acid red wine such as a New Zealand Pinot Noir.


Corned Beef with Veggies



  • 3-4 lbs corned beef brisket
    • 1 onion, quartered
    • 3-4 garlic cloves, minced
    • 1 head of cabbage, cut into wedges
    • 6-8 small red potatoes, halved
    • 4 carrots, cut into chunks
    • 1 teaspoon black peppercorns
    • Water



  1. Place the corned beef brisket in a large pot and cover with water. Add the onion, garlic, and black peppercorns.
  2. Bring the water to a boil, then reduce heat to a simmer. Cover and cook for about 2 hours or until the meat is tender.
  3. Add the potatoes and carrots to the pot and cook for another 15-20 minutes.
  4. Add the cabbage wedges to the pot and cook for an additional 10-15 minutes or until the cabbage is tender.
  5. Remove the corned beef from the pot and let it rest for a few minutes before slicing.
  6. Serve the sliced corned beef with the vegetables and enjoy your delicious meal!


Wine Recommendations

The rich flavors of corned beef and cabbage can be beautifully complemented by a variety of wines. Here are some enticing recommendations to consider:



We'd love to see your delicious corned beef and veggie creations! Tag us on Facebook or Instagram (@thewineconciergeclub ) with the hashtags #TWCwinepairing and #TWCrecipeoftheweek.

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