Jul 13 2026
Restaurants›D'Arcy's Pint›Corned Beef & Cabbage Recipe

Corned Beef & Cabbage Recipe

Inspired by D'Arcy's Pint
Time3h
Serves6

Traditional corned beef and cabbage served with our parsley buttered Irish taters, marble rye and horseradish sauce

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Ingredients

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Corned Beef & Cabbage

Parsley Buttered Irish Taters

Serving Options

Method

Corned Beef & Cabbage

  1. 1

    Prepare the Corned Beef

    In a large pot, place the corned beef brisket and cover it with water. Bring to a boil.

  2. 2

    Add Spices

    Add bay leaves, black peppercorns, and whole cloves. Reduce heat to a simmer, cover, and cook for about 2.5 hours.

  3. 3

    Prepare Vegetables

    While the beef is cooking, chop the cabbage into quarters and cut the carrots and potatoes into large chunks.

  4. 4

    Add Vegetables

    After 2.5 hours, add the cabbage, carrots, and potatoes to the pot. Cook for an additional 30-40 minutes or until vegetables are tender.

  5. 5

    Slice and Serve

    Remove the corned beef from the pot, slice it against the grain, and serve with the vegetables.

Parsley Buttered Irish Taters

  1. 6

    Cook the Potatoes

    Peel and boil the Irish potatoes in salted water until tender, about 15-20 minutes.

  2. 7

    Prepare Butter Mixture

    In a small saucepan, melt the butter and mix in the chopped parsley, salt, and pepper.

  3. 8

    Combine

    Drain the potatoes and toss them in the parsley butter mixture until well coated.

Serving Options

  1. 9

    Prepare for Serving

    Slice the marble rye bread and place it on the serving platter alongside the horseradish sauce.

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