St Patrick’s Day Corned Beef & Cabbage

This is sure to bring you some luck!


  • 4 lbs Corned Beef Brisket
  • 1 Head of Cabbage
  • 1 Bunch Fresh Italian Parsley
  • 10 Small Red Potatoes
  • 1 White Onion
  • 1 Red Onion
  • 6 lrg Carrots
  • 2 tbs Unsalted Butter
  • 2 tbs Flour
  • 1 tbs Red Wine Vinegar
  • 1/2 cup Sour Cream
  • 2 tbs Coarse Dijon Mustard



  • Put Corned Beef Brisket in a Dutch Oven Pan on the stovetop, cover Brisket with water plus 2 inches. Bring to a boil, reduce heat to low and simmer on low heat for 2 hours, skimming off any top excess fat.
  • Arrange the Vegetables around the Brisket: Red Potatoes cut in halves, White Onion chopped, Red Onion Chopped, Carrots peeled and cut into 2-3-inch pieces, simmer on low about 45 minutes until vegetables are tender.
  • Remove Meat and put on a platter, surrounding the Meat with Vegetables, reserving 1 ½ Cups of Pot Water for Sauce.


  • Melt Unsalted Butter in a saucepan and add Flour, mix to make a paste and stir in Red Wine Vinegar, stir frequently until thickened.
  • Remove from heat and stir in Sour Cream and Course Dijon Mustard, mix well.
  • Serve Sauce on top of Corned Beef Brisket and Vegetables or serve on the side.


Shopping List:
4 Lbs. Corned Beef Brisket,
Head of Cabbage,
1 Bunch Fresh Italian Parsley,
10 Sm. Red Potatoes,
1 White Onion,
1 Red Onion,
6 Lrg. Carrots,
Unsalted Butter,
Red Wine Vinegar,
Sour Cream,
Coarse Dijon Mustard.