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Chicago Kettle Style Corned Beef & Cabbage recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Siegel's 1941›Chicago Kettle Style Corned Beef & Cabbage Recipe

Chicago Kettle Style Corned Beef & Cabbage Recipe

Name: Siegel's 1941s Chicago Kettle Style Corned Beef & Cabbage Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: Irish
Ingredients: 4 lbs Corned beef brisket; 1 head Cabbage, cut into wedges; 4 large Carrots, peeled and cut into chunks; 6 medium Potatoes, quartered; 1 large Onion, quartered; 4 cloves Garlic, minced; 4 cups Beef broth; 2 leaves Bay leaves; 1 tbs Whole peppercorns; 1 tbs Mustard seeds; 0 to taste Salt, to taste; 0 to taste Black pepper, to taste

Inspired by Siegel's 1941

Time3h

Serves8

Enjoy a traditional Irish dish on St. Patrick’s Day.

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Frequently paired with

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Red Wine-Braised Brisket

rich · savory · tender

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Ingredients

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Main Ingredients

4 lbs Corned beef brisket

1 head Cabbage, cut into wedges

4 large Carrots, peeled and cut into chunks

6 medium Potatoes, quartered

1 large Onion, quartered

4 cloves Garlic, minced

4 cups Beef broth

2 leaves Bay leaves

1 tbs Whole peppercorns

1 tbs Mustard seeds

0 to taste Salt, to taste

0 to taste Black pepper, to taste

Method

Cooking Instructions

Prepare the Corned Beef

Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot or Dutch oven.

Add Liquids and Spices

Pour the beef broth over the brisket. Add garlic, bay leaves, whole peppercorns, and mustard seeds. Bring to a boil over medium-high heat.

Simmer the Beef

Reduce heat to low, cover, and let it simmer for about 2.5 to 3 hours, or until the meat is tender.

Add Vegetables

Once the meat is tender, add the carrots, potatoes, and onion. Simmer for an additional 20 minutes.

Add Cabbage

Finally, add the cabbage wedges to the pot. Simmer for another 10-15 minutes, until the cabbage is tender.

Season and Serve

Season with salt and black pepper to taste. Remove the meat and vegetables, slice the beef, and serve warm with mustard on the side.

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