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Corned Beef and Cabbage

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  • 3-4 lbs corned beef

  • 2 onions, quartered

  • 4 celery stalks, quartered crosswise

  • 1 package pickling spices

  • Kosher salt

  • Black pepper

  • 1 medium green cabbage, cut into 2" wedges

  • 2 carrots, peeled and cut into 2" pieces

  • 1/2 c. Dijon mustard

  • 2 tbsp. apple cider vinegar

  • 1/4 c. mayonnaise

  • 2 tbsp. capers, roughly chopped, plus 1 tsp brine

  • 2 tbsp. parsley, roughly chopped


Step 1 Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Step 2 Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper

Step 3 Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.

Step 4 Serve with both sauces on the side for dipping.

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