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Corned Beef and Cabbage

This is a classic recipe to make for St. Patrick's Day – it's simple to prepare and mostly simmers on the stove, hands-off!

Try with Reserve Teroldego! Shop Now


  • 4.5 lbs. center-cut corned beef brisket, excess fat trimmed 
  • 3 tablespoons whole grain mustard 
  • 12 oz. Bogle red wine 
  • ¼ teaspoon ground allspice 
  • ¼ teaspoon ground cloves 
  • Kosher salt and freshly ground black pepper, to taste 
  • 1 medium sweet onion, sliced 
  • 1 head cabbage, cut into 2-inch wedges 
  • 3 tablespoons olive oil, divided 
  • 2 pounds medium red potatoes, quartered 
  • 3 large carrots, cut into 3-inch pieces 
  • 2 tablespoons chopped fresh parsley leaves 

Cooking Instructions

Prep 30minutes
Cook 3.5 hours
Total 4 hours
Servings 4 servings 

  • Place corned beef in a large bowl and cover with cold water; let stand for 1-2 hours. Rinse with cold water and thoroughly pat dry. 
  • Preheat oven to 325 degrees F. Line a 9×13 baking dish with foil. 
  • MUSTARD MIXTURE: In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper. 
  • Place corned beef onto the prepared baking dish. Spread mustard mixture evenly over one side of the corned beef, top with red wine and onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed. 
  • Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered. 
  • Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper. 
  • Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste. 
  • Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add the remaining 2 tablespoons olive oil; gently toss to combine. Season with salt and pepper, to taste. 
  • Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred, and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking. 
  • Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes, and carrots, garnished with parsley, and enjoy with a glass of Bogle Merlot or Reserve Teroldego.