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October 21, 2020

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Recipe: Corned beef & cabbage

Corned beef and cabbage

Courtesy of Rí Rá Irish Pub

The Irish pub at Mandalay Place is a favorite for tourists and locals year-round, but particularly on St. Patrick’s Day. Among the menu’s offerings is this corned beef-and-cabbage dish, which is a big seller this time of year.

Ingredients(serves 6)

• 3-4 lbs corned beef brisket

• 1 can lager

• 1 large yellow onion, chopped

• 2 sticks cinnamon

• 8 whole cloves

• 2 heads Savoy (curly) cabbage

• 4 lbs Idaho potatoes, peeled and quartered

• 3 cups whole milk

• 8 oz unsalted butter

• 6 tbsp flour

• 1 bunch parsley, chopped

• Cracked pepper to taste

• Kosher salt to taste


1. Rinse the brined beef well.

2. In a large pot, place the beef, lager, cinnamon sticks, cloves and onion. Fill with cold water to cover the beef completely.

3. Bring to a boil, then reduce the heat to a simmer. Cook the beef for 2-3 hours or until a fork can easily pierce the meat.

4. Remove the meat from the stock and let it rest for 10 minutes before slicing.


1. Place the potatoes in a large pot of cold, well-salted water. Bring to a boil and cook until the potatoes are fork-tender.

2. Drain well. Let the potatoes dry for 3-4 minutes.

3. Return the potatoes to the pot and add 1 cup of milk and 6 ounces of butter.

4. Mash well and season to taste with salt and cracked pepper.


1. Cut the cabbage head in half and remove the core. Cut the head into 3/8-inch strips.

2. Bring a large pot of salted water to boil (or use reserved stock from boiling the beef). Add the cabbage to the liquid and cook for 9-10 minutes or until the cabbage is tender.

3. Drain well.


1. Melt 2 ounces of butter in a sauce pan.

2. Add the flour and whisk together to form a roux. Cook over low heat for 5 minutes; do not let brown.

3. Slowly whisk in 2 cups of milk, making sure there are no lumps. Bring to a slow boil, whisking the entire time.

4. Let simmer for 5 minutes until the sauce begins to thicken.

5. Add the chopped parsley and season with salt and pepper to taste.

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