Corned Beef and Cabbage Nachos

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I love turning traditional dishes into something new. Corned beef and cabbage is a traditional Irish delicacy that Americans often eat every March 17th on St. Patrick’s Day. In the past, I’ve made corned beef and cabbage into a delicious grilled cheese sandwich. I’m turning it into nachos this year. It really makes sense. Meat, some veggies, and a white cheese sauce go really well on top of a big pile of nachos. The flavor of the corned beef is very strong and complements the lightness of the cabbage and cheese sauce. It’s a great meal in place of a traditional one, or a clever use of leftovers. Either way, you’ll have a plate of nachos ready to enjoy.

Close up corned beef and cabbage nachos on a green plate.

raw material

1 (3 lb) corned beef roast
4 tbsp butter
1 small head green veggies, chopped
salt and pepper to taste
16 oz corn flakes

Mozzarella Nacho Cheese Sauce
2 tbsp butter
2 tbsp all purpose flour
2 cups of milk
2 cups shredded mozzarella cheese


1. Cook the corned beef using your favorite cooking method. For 3 different cooking methods, see the cooking lessons below. Mince or roughly chop the corned beef for serving.

2. Heat a large heavy skillet over medium-high heat. Put the butter in the pan, sizzle and melt. Add cabbage. Season with salt and pepper and sauté until the cabbage is tender, about 15 to 20 minutes. on hold.

3. Make the cheese sauce by melting 2 tablespoons butter in a large saucepan over medium heat. Add flour and stir to form a paste. Pour in the milk and bring to a simmer, increasing the heat to medium-high. Once the sauce starts to thicken, remove from heat and stir in the mozzarella.

4. Arrange the fries, sprinkle with corned beef and cabbage. Top with nacho cheese sauce. Serve hot.

How to Cook Corned Beef

Corned brisket roasts often come with a spice packet, or have been rubbed with spices. If you purchased your roast with spice packets, you will need to apply these spices to the roast before proceeding with any of the cooking methods below. Boiling is the traditional method, but other methods are also available.

boiled corned beef

Place the roast, including the spices, in a large pot, preferably a Dutch oven, and fill with water until the roast is completely covered with 1/2 to 1 inch of water. Bring to a boil. Cover, reduce heat to low, and simmer for 2 to 3 hours. Do not lift the lid until the time is up. Once the meat is tender, remove the roast from the water, slice, and serve as desired. You can also add other items to the cooking water, including onions, carrots, potatoes, and cabbage. You can also use beef broth instead of water.

Roast Corned Beef

Preheat oven to 350 degrees. Bring the roast to a boil in a large pot of water. Yes, you need to boil the roast before grilling. Let it boil while the oven preheats. Once the oven is preheated, remove the roast from the water and place in a shallow baking dish, fat side up. Cover with aluminum foil. Bake in preheated oven for 2 to 3 hours. Before putting the meat in the oven, you can smear the top with mustard or brown sugar for extra flavor.

Slow Cooker Corned Beef

put corned beef in slow cooker. Cover with water. Cook on low for 8 to 10 hours. You can substitute beef broth for water if desired, or add other items to the slow cooker, including onions, carrots, potatoes, and cabbage.