Chicago Kettle Style Corned Beef & Cabbage recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Siegel's 1941›Chicago Kettle Style Corned Beef & Cabbage Recipe

Chicago Kettle Style Corned Beef & Cabbage Recipe

Inspired by Siegel's 1941
Time3h
Serves8

Enjoy a traditional Irish dish on St. Patrick’s Day.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Corned Beef

Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot or Dutch oven.

2

Add Liquids and Spices

Pour the beef broth over the brisket. Add garlic, bay leaves, whole peppercorns, and mustard seeds. Bring to a boil over medium-high heat.

3

Simmer the Beef

Reduce heat to low, cover, and let it simmer for about 2.5 to 3 hours, or until the meat is tender.

4

Add Vegetables

Once the meat is tender, add the carrots, potatoes, and onion. Simmer for an additional 20 minutes.

5

Add Cabbage

Finally, add the cabbage wedges to the pot. Simmer for another 10-15 minutes, until the cabbage is tender.

6

Season and Serve

Season with salt and black pepper to taste. Remove the meat and vegetables, slice the beef, and serve warm with mustard on the side.