This dish is a one-pot wonder that delivers bold, comforting flavors with minimal effort. The slow simmering process makes the corned beef incredibly tender, while the vegetables soak up the delicious broth. It’s a complete meal that’s both rustic and wholesome, perfect for family dinners or festive gatherings. Whether you’re celebrating a holiday or craving a hearty meal, this recipe is a timeless favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Corned beef brisket with spice packet
Green cabbage
Yellow potatoes or red potatoes
Carrots
Onion
Garlic (optional)
Bay leaves
Whole peppercorns (optional)
Water or beef broth
Directions
Place the corned beef brisket in a large pot or Dutch oven. Add enough water or broth to cover the meat completely.
Add the included spice packet, along with bay leaves, peppercorns, and garlic if using.
Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2.5 to 3 hours, or until the beef is tender.
Add the carrots, potatoes, and onion to the pot. Simmer for 20 minutes.
Add the cabbage wedges and cook for an additional 15–20 minutes, or until the vegetables are tender.
Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
Serve slices of corned beef with the cooked vegetables.
Servings and timing
This recipe yields about 6 servings. Preparation time: 15 minutes Cooking time: 3 to 3.5 hours Total time: 3.5 to 4 hours
Variations
Slow Cooker Method: Place all ingredients in a slow cooker and cook on low for 8 hours or high for 4–5 hours.
Spicy Kick: Add red pepper flakes or spicy mustard to the broth for a bit of heat.
Herb-Infused: Include fresh thyme, parsley, or dill in the pot for a more herbaceous taste.
Low-Carb Option: Omit the potatoes and serve with a side of roasted cauliflower or other low-carb vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot with a bit of broth or water to keep the meat moist. This dish also freezes well—store cooled meat and vegetables in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Can I cook corned beef in a slow cooker?
Yes, it’s a great method. Cook on low for about 8 hours or until tender.
Do I need to rinse corned beef before cooking?
Rinsing is optional. It can help reduce excess salt if desired, but it won’t affect the flavor much if skipped.
What’s in the spice packet that comes with corned beef?
It usually contains mustard seeds, peppercorns, coriander, bay leaves, and other pickling spices.
Can I use red cabbage instead of green?
Yes, red cabbage works, though it may slightly change the color of the broth.
Is corned beef already cooked when I buy it?
No, corned beef is cured but not cooked. It must be thoroughly cooked before eating.
How do I know when corned beef is done?
It should be fork-tender. An internal temperature of 190–200°F is ideal for shreddable texture.
Can I add other vegetables?
Yes, parsnips, turnips, and rutabaga are great additions.
What’s the best cut of corned beef for this recipe?
Brisket is traditional, with point cut being more tender and fatty, and flat cut being leaner and easier to slice.
Can I make this ahead of time?
Yes, you can cook everything in advance and reheat it the next day. The flavors often deepen overnight.
How do I slice corned beef?
Let it rest after cooking, then slice against the grain for maximum tenderness.
Conclusion
Corned Beef and Cabbage is a timeless dish that combines savory meat and tender vegetables in a flavorful broth. Whether you’re celebrating a holiday or just in the mood for a comforting meal, this recipe delivers a satisfying experience with every bite. Its simplicity, heartiness, and nostalgic charm make it a must-have in any home cook’s rotation.
Corned Beef and Cabbage is a classic, comforting dish made by simmering tender corned beef brisket with cabbage, potatoes, and carrots in a flavorful broth. Traditionally enjoyed on St. Patrick’s Day, it’s a hearty one-pot meal full of rich, savory flavor.
Ingredients
3–4 lb corned beef brisket with spice packet
1 medium green cabbage, cut into wedges
1.5 lbs yellow or red potatoes, halved
4 carrots, peeled and cut into chunks
1 onion, peeled and quartered
2–3 garlic cloves (optional)
2 bay leaves
1 tsp whole peppercorns (optional)
Water or beef broth (enough to cover meat)
Instructions
Place corned beef brisket in a large pot or Dutch oven. Add enough water or beef broth to fully cover the meat.
Add the spice packet, bay leaves, peppercorns, and garlic if using. Bring to a boil.
Reduce heat to a simmer. Cover and cook for 2.5 to 3 hours, or until the beef is tender.
Add carrots, potatoes, and onion to the pot. Simmer for 20 minutes.
Add cabbage wedges and continue cooking for another 15–20 minutes, or until all vegetables are tender.
Remove the corned beef from the pot and let it rest for 10 minutes.
Slice the beef against the grain and serve with the cooked vegetables.
Notes
Let corned beef rest before slicing for best texture.Slice against the grain for maximum tenderness.Rinsing the corned beef before cooking is optional but can reduce saltiness.Freeze leftovers for up to 3 months in airtight containers.Use beef broth instead of water for a richer flavor.
