Welcome to the ultimate guide for creating the most mouthwatering corned beef, roasted potatoes, and cabbage that will leave your taste buds tingling with delight! Having hosted many Irish-themed dinners over the years, I’ve tried all the classics: Shepherd’s Pie, Irish Stew, Soda Bread, and Guiness Beef Stew—all delicious. This Corned Beef feast is requested the most and thus, I’ve perfected over time to capture the essence of St. Patrick’s Day festivities. Trust me when I say, this isn’t just any corned beef recipe—it’s a culinary masterpiece that combines simplicity with unparalleled flavor.

What sets this dish apart is the delectable vinaigrette dressing that elevates the tender corned beef to new heights of savory goodness. Paired with crispy roasted potatoes and caramelized cabbage, it’s a symphony of flavors and textures that will have your guests coming back for seconds. Pro tip: the vinaigrette is delicious, I always double it so there is plenty to cover the beef, potatoes and cabbage!

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress and delight. So, grab your apron and let’s get cooking!


  • 1 corned beef brisket (3-4 lb.)
  • 2 lb. russet potatoes, cleaned & quartered
  • 1 1/4 cups olive oil
  • Kosher salt, fresh ground pepper
  • 1 head green cabbage, cut cabbage through core and then each half into 4 wedges (8 wedges total)

Vinaigrette Ingredients:

  • 5 whole cloves
  • 1 tsp. corriander
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns
  • 1/2 tsp. crushed red pepper
  • 2 garlic cloves, minced
  • 6 Tbsp. white wine vinegar
  • 1 Tbsp. honey
  • 1 bunch finely chopped dill (1/2-1 cup)


Prepare the beef: Place beef brisket in a large dutch oven and cover with water. Bring to boil, then cover an reduce heat to low. Simmer until tender, about 3 1/2 hours.

Prepare potatoes & cabbage when the beef is in the final hour of simmering.

  1. Preheat over to 375°F with racks in top and bottom of oven.
  2. Toss potatoes with 1/4 cup of olive oil, 1 tsp. salt and 1 tsp. fresh ground pepper. Spread onto a rimmed baking sheet.
  3. Brush both sides of cabbage wedges with 1/4 cup olive oil, 1 tsp. salt, and 1 tsp. fresh ground pepper. Gently lay cabbage wedges onto rimmed baking sheet (keeping the wedges together as much as possible).
  4. Roast potatoes & cabbage until golden brown, about 45-60 minutes. Turn cabbage and toss potatoes at least once, rotating sheets. The cabbage will likely be done before the potatoes.

    Prepare the vinaigrette: Using a mortar & pestle, crush cloves, coriander seeds, mustard seeds, peppercorns, and pepper flakes. Transfer into a small saucepan and heat over medium heat until fragrant, 1-2 minutes. Add garlic and 3/4 cups oil, and heat for another minute or garlic sizzles. Pour mixture into a small bowl, and add honey, vinegar and salt to taste (1-2 tsp). Let cool. Stir in dill when ready to serve.

    To serve: Transfer beef to a cutting board and let rest for 15 minutes. Thinly slice beef (against the grain) and place on a large serving platter. Place potatoes & cabbage on platter and drizzle with vinaigrette. Enjoy!