Photo of Corned beef and cabbage with red potatoes by WW

Corned beef and cabbage with red potatoes

4 - 6
PersonalPoints™ per serving
Total Time
1 hr 20 min
25 min
55 min
This Irish favorite is fantastic made with lean beef round simmered in a richly-flavored broth. It's a delicious St. Patrick's Day meal but perfect for a hearty dinner anytime. For an added burst of color, swap in red cabbage for the green. You can also use rainbow carrots.


Uncooked lean beef round

16 oz

Table salt

½ tsp, or to taste

Black pepper

½ tsp, or to taste

Mustard seed

1 Tbsp

Ground cinnamon

½ tsp

Ground ginger

½ tsp

Ground allspice

½ tsp

Black pepper

½ tsp

Coriander seed(s)

½ tsp

Ground cloves

½ tsp

Bay leaf

2 leaf/leaves

Uncooked baby potatoes

1 pound(s), red, halved

Uncooked carrot(s)

16 baby

Uncooked cabbage (all varieties)

2 pound(s), cut into wedges


  1. Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves, and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
  2. Add potatoes, carrots, and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
  3. Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.
  4. Serving size: 3 oz meat and 1 1/2 cups vegetables