Dining in Charlotte: Rí Rá Irish Pub and Restaurant’s Corned Beef and Cabbage | Charlotte NC Travel & Tourism
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Dining in Charlotte: Rí Rá Irish Pub and Restaurant’s Corned Beef and Cabbage

(Serves 6)


3-4 pounds brined corned beef brisket and accompanying spice packet (available at local grocers)

1 bottle Harp Lager

1 large yellow onion, peeled and roughly chopped

2 cinnamon sticks

8 whole garlic cloves

2 heads savoy cabbage

4 Idaho potatoes, peeled and quartered

3 cups whole milk

8 ounces unsalted butter

4 tablespoons flour

1 bunch curly parsley, stemmed and chopped medium-fine

Cracked pepper to taste

Kosher salt to taste



  • Rinse brisket thoroughly under cold water.
  • In large pot, combine brisket, lager, cinnamon sticks, garlic cloves and onion.
  • Fill pot with cold water to cover beef completely.
  • Bring to boil and then reduce heat to simmer.
  • Simmer brisket 2-3 hours or until fork can easily pierce meat. Add water as needed to keep brisket covered.
  • Remove from stock and let brisket rest at least 10 minutes before slicing.

Mashed potatoes

  • Bring potatoes to boil in large pot of well-salted water.
  • Cook until tender when pierced with a fork.
  • Drain potatoes well and let dry for 3-4 minutes.
  • Return to pot, adding 1 cup milk and 6 ounces butter.
  • Mash well and season to taste with salt and pepper.


  • Cut cabbage head in half and remove core.
  • Cut all cabbage into 3/8-inch strips.
  • Bring large pot of salted water to boil (for extra flavor, use reserved stock from boiling brisket).
  • Add cabbage to liquid and cook 6-8 minutes, or until cabbage is tender but maintains slight crunch.
  • Drain thoroughly. 

Parsley Sauce

  • Melt 2 ounces butter in sauce pan.
  • Add flour and whisk together to form roux.
  • Cook over low heat 5 minutes. Do not let brown.
  • Slowly whisk in 2 cups milk, avoiding any lumps.
  • Bring to slow boil, whisking constantly.
  • Let simmer 5 minutes, or until sauce begins to thicken.
  • Add chopped parsley and season with salt and pepper to taste.


  • Transfer mashed potatoes to large bowl and dot with more butter and chopped parsley.
  • Transfer cabbage to large bowl and dust with pepper.
  • Slice cooked brisket against grain and shingle stack on platter.
  • Ladle parsley sauce over brisket.
  • Pair with glass of Guinness and enjoy!


Rí Rá Irish Pub and Restaurant
|208 N. Tryon St.
Charlotte, NC 28202

This article ran in the March 2017 issue of Charlotte Happenings.