Growing up in an Irish Catholic family, corned beef and cabbage was on the menu every St. Patrick’s Day. My dad loved making it for our family and it’s always been a favorite of mine. Every year, I’ve continued the tradition of making it on March 17th, and love that my kids love it as much as I do.


  • Corned beef with spice packet
  • 2 heads of cabbage
  • 1 bag of carrots
  • 1 small bag of red potatoes
  • 1 onion
  • 1 bay leaf
  • 8-10 garlic cloves
  • 1 tablespoon of peppercorns
  • 1 tablespoon of garlic powder

Place the corned beef into a stockpot and fill it with water until the meat is fully submerged in the pot. Add the spice packet, bay leaf, garlic cloves, peppercorns and garlic powder, and cook for 50 minutes per pound.

About an hour before the corned beef is completed, add the carrots, onion and potatoes, and cover. Let it all simmer for the rest of the time with the corned beef. When there’s about 20 minutes left in the cooking process, remove the cooked potatoes and carrots from the pot, and add the cabbage to cook down. Once it’s cooked, plate it up and enjoy!