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Corned Beef Dinner for St. Patrick's Day


"This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired."
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3 h servings 545 cals
Original recipe yields 8 servings

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  1. Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
  2. Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
  3. Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 545 calories; 22.7 g fat; 61.1 g carbohydrates; 26.1 g protein; 107 mg cholesterol; 1301 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I have never prepared corned beef before until this past St. Patrick's Day. In fact, the only time I ever had it was "one" time in a military chow hall. Not a good experience. This recipe was ea...

I cooked mine in a slow cooker instead of a dutch oven. I used a variety pack of fingerling potatoes of varying colors. I added celery I had left over from a pot roast. Aside from that, I fol...

The mustard sauce was surprisingly good. I added a little 'Hot and Sweet' mustard to it as I didn't had any horseradish as the author suggested. Don't forget to reserve the cooking liquid to ...

My family loved this recipe! No changes made to it since was my first time making it. Easy to prepare and cook. Definitely use the season packet that comes with the corned beef. Add a little m...