Jul 14 2026
Restaurants›Galway Bay Irish Restaurant and Pub›Corned Beef And Cabbage Recipe

Corned Beef And Cabbage Recipe

Inspired by Galway Bay Irish Restaurant and Pub
Time4h
Serves6

Choice Angus First Cut beef, slow-cooked in-house with herbs, spices, served with cabbage, champ potatoes, carrot and parsnip mash, Irish wholegrain mustard

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Ingredients

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Main Ingredients

Herbs and Spices

Champ Potatoes

Condiments

Method

Preparing the Corned Beef

  1. 1

    Prepare the Beef

    Rinse the Choice Angus First Cut beef under cold water to remove excess salt. Pat dry with a paper towel.

  2. 2

    Season the Beef

    Place the beef in a large pot and add black peppercorns, bay leaves, dried thyme, and garlic cloves. Cover with water, ensuring the beef is submerged.

  3. 3

    Cook the Beef

    Bring the pot to a boil, then reduce to a simmer. Cover and cook for approximately 3 hours, or until the beef is tender.

Cooking the Vegetables

  1. 4

    Prepare the Cabbage

    Remove the core from the cabbage and cut it into wedges. Add the cabbage to the pot with the beef in the last 30 minutes of cooking.

  2. 5

    Prepare the Carrots and Parsnips

    Peel and chop the carrots and parsnips into chunks. Add them to the pot during the last 30 minutes of cooking the beef.

Making Champ Potatoes

  1. 6

    Boil the Potatoes

    Peel and chop the potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, and chopped scallions. Mash until smooth and creamy. Season with salt and pepper to taste.

Serving

  1. 8

    Plate the Dish

    Slice the corned beef against the grain and serve with cabbage, champ potatoes, and carrot and parsnip mash on the side. Offer Irish wholegrain mustard for dipping.

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