Jul 14 2026
Restaurants›The Local - Minneapolis›Corned Beef & Cabbage Recipe

Corned Beef & Cabbage Recipe

Inspired by The Local - Minneapolis
Time3h
Serves6

This classic Irish feast allows our house-made, slow-roasted corned beef to take center stage, joined by a cast of braised cabbage, seasoned carrots, and potatoes, bathed in creamy parsley garlic sauce and a side of toasted rye bread.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Corned Beef

    In a large pot, place the corned beef brisket and cover it with beef broth. Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until tender.

  2. 2

    Add Vegetables

    Add the quartered potatoes, sliced carrots, and chopped cabbage to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.

  3. 3

    Make the Creamy Sauce

    In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Add chopped parsley, and season with salt and pepper to taste. Remove from heat.

  4. 4

    Serve

    Remove the corned beef and vegetables from the pot. Slice the corned beef against the grain. Serve the beef and vegetables on plates, drizzled with the creamy parsley garlic sauce, and a side of toasted rye bread.

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