Corned Beef and Cabbage Recipe

Corned beef and cabbage creates a hearty, comforting meal that fills your home with savory aromas. This traditional dish has been a staple for generations, especially popular during St. Patrick’s Day celebrations.

The slow cooking process transforms tough beef into tender, flavorful meat that falls apart with a fork. The vegetables simmer in the seasoned broth and soak up all the delicious flavors. You need just one large pot and a few hours of mostly hands-off cooking time. The result is a complete meal with protein and vegetables all cooked together. This recipe feeds a crowd and makes excellent leftovers for sandwiches and hash.

Reasons to Try Corned Beef and Cabbage

This one-pot meal simplifies dinner cleanup since everything cooks together. The long, slow cooking requires minimal effort once you get it started. Corned beef costs less than many other cuts while feeding many people.

The meat stays moist and tender when cooked properly with enough liquid. The vegetables become sweet and absorb the seasoned beef flavors as they simmer. You can prepare this dish ahead and reheat it without losing quality. The leftovers taste even better the next day after the flavors blend overnight. This recipe works perfectly for feeding large groups at holiday gatherings. The cooking method is forgiving and hard to mess up. The combination of textures from tender meat, soft potatoes, and cabbage creates satisfaction in every bite.

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Ingredients Notes

Corned Beef Brisket: Buy a 3-4 pound brisket that comes with a spice packet. The meat has already been cured in brine with spices. Look for briskets with a good layer of fat on top since this keeps the meat moist during cooking.

Cabbage: Green cabbage holds up best during the long cooking time. Choose a firm head without brown spots. One medium head feeds about 6 people.

Potatoes: Yukon Gold or red potatoes work wonderfully because they hold their shape. Cut them into similar sizes so they cook evenly. Small potatoes can stay whole.

Carrots: Large carrots provide sweetness and color. Peel them and cut into thick pieces so they do not turn to mush. Baby carrots work too but may become too soft.

Onions: Yellow onions add depth to the broth. Quarter them so they stay intact during cooking. The layers separate and become sweet and tender.

Spice Packet: Most corned beef comes with pickling spices including bay leaves, peppercorns, and mustard seeds. This packet contains everything you need for authentic flavor.

Water or Broth: The liquid becomes a flavorful cooking broth. Water works fine since the meat and spices provide plenty of flavor. Beef broth creates even richer taste.

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How to Make Corned Beef and Cabbage

Step 1: Remove the corned beef brisket from the package. Rinse it under cold water to remove excess salt from the surface. Pat it dry with paper towels.

Step 2: Place the corned beef fat side up in a large pot or Dutch oven. The pot should be big enough to hold the meat and all the vegetables.

Step 3: Open the spice packet that came with the corned beef and sprinkle it over the meat. If no packet came with your brisket, add 1 tablespoon of whole peppercorns, 2 bay leaves, and 1 tablespoon of mustard seeds.

Step 4: Add enough water or beef broth to cover the meat by at least 2 inches. The meat needs to stay submerged during cooking.

Step 5: Bring the liquid to a boil over high heat. This takes about 15-20 minutes depending on your pot size.

Step 6: Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer gently. The liquid should bubble softly but not vigorously boil.

Step 7: Cook the corned beef for 2.5 to 3 hours. Check it every hour to make sure the liquid still covers the meat. Add more water if needed. The meat is done when a fork slides in easily.

Step 8: While the meat cooks, prepare your vegetables. Peel 6-8 medium potatoes and cut them in half or quarters. Peel 6 large carrots and cut them into 3-inch pieces. Cut 2 onions into quarters. Cut 1 medium cabbage into 6-8 wedges, keeping the core attached so the wedges stay together.

Step 9: After the meat has cooked for 2.5 hours, add the potatoes, carrots, and onions to the pot. Push them down into the liquid around the meat.

Step 10: Cover and cook for 15 minutes. Then add the cabbage wedges on top. They will not be completely submerged and that is fine.

Step 11: Cover again and cook for another 15-20 minutes until all vegetables are tender when pierced with a fork. The cabbage should be soft but not falling apart.

Step 12: Remove the pot from heat. Transfer the corned beef to a cutting board and let it rest for 10 minutes. Use a slotted spoon to remove vegetables to a serving platter.

Step 13: Slice the corned beef against the grain into half-inch thick slices. This ensures tender meat that is easy to chew. Arrange the sliced meat on the platter with the vegetables.

What You Must Know About Corned Beef and Cabbage

Always rinse the corned beef before cooking because the brine makes it very salty. Skipping this step results in overly salty meat. The meat must stay covered with liquid during the entire cooking time or it will dry out. Check the pot regularly and add more water if the level drops. Cook the meat at a gentle simmer, not a rolling boil. High heat makes the meat tough and stringy.

Slice against the grain or the meat will be chewy no matter how long you cooked it. Look at the meat fibers and cut perpendicular to them. Add the vegetables in stages based on cooking time. Potatoes and carrots need longer than cabbage. If you add everything at once, some vegetables turn to mush while others stay raw. Do not skip the resting time after cooking. This allows the juices to redistribute throughout the meat. The fat cap on top bastes the meat as it cooks so leave it on during cooking.

Helpful Tips

Save the cooking liquid to make soup or use as broth for other dishes. It has incredible flavor from the meat and spices. Add a splash of apple cider vinegar to the cooking liquid for extra tenderness and flavor. Place the vegetables on the bottom of the pot and the meat on top for even more tender vegetables. Use a slow cooker by cooking on low for 8-10 hours, adding vegetables in the last hour. An Instant Pot cooks the meat in 90 minutes on high pressure, then add vegetables for 4 minutes.

Test the meat for doneness by inserting a fork and twisting. It should turn easily when fully cooked. Add whole garlic cloves to the pot with the vegetables for extra flavor. Brush the cooked meat with melted butter mixed with whole grain mustard before slicing for a special touch. Make corned beef hash the next day by chopping leftovers and frying them with onions. Layer leftover meat and cabbage on rye bread with Swiss cheese for amazing Reuben sandwiches.

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Variations and Substitutions

Add turnips or parsnips along with the carrots for different vegetable flavors. Use sweet potatoes instead of regular potatoes for a sweeter version. Replace half the water with dark beer for deeper, maltier flavor. Add whole grain mustard to the cooking liquid for extra tang. Include Brussels sprouts in the last 10 minutes of cooking for variety. Use savoy cabbage instead of green cabbage for a more delicate texture.

Add a tablespoon of brown sugar to the cooking liquid to balance the saltiness. Include celery stalks cut into large pieces with the other vegetables. Try different spice blends like adding whole cloves or allspice berries. Make it in a pressure cooker to reduce cooking time to under 2 hours total. Use corned beef rounds instead of brisket for a leaner option that cooks faster.

Serving Suggestions for Corned Beef and Cabbage

Serve the sliced meat and vegetables on a large platter for family-style dining. Offer whole grain mustard, horseradish sauce, or mustard sauce on the side for dipping. Place small bowls of the cooking broth around the table for drizzling over the meat. Accompany with crusty bread or dinner rolls to soak up the flavorful juices. Serve Irish soda bread alongside for a traditional St. Patrick’s Day meal.

Add a simple green salad dressed with vinaigrette to balance the richness. Offer pickles and pickled vegetables as a tangy contrast to the tender meat. Present the dish with roasted root vegetables for extra variety. Serve with creamy mashed potatoes instead of boiled potatoes for comfort food lovers. Accompany with a cold beverage and finish the meal with Irish coffee or apple pie. Create individual plates with sliced meat, a potato half, some carrots, and a cabbage wedge.

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Storage and Reheating

Store leftover corned beef and vegetables separately in airtight containers in the refrigerator for up to 4 days. Keep some of the cooking liquid to prevent the meat from drying out. Pour a little broth over the meat before sealing the container. Reheat the meat gently in a covered pan with some of the reserved broth over low heat. This takes about 10-15 minutes for sliced meat. You can also reheat individual portions in the microwave for 2-3 minutes with a damp paper towel over the top.

Reheat vegetables separately from the meat since they warm faster. Steam them or microwave with a splash of water. Freeze cooked corned beef wrapped tightly in plastic wrap and then foil for up to 2 months. The texture changes slightly after freezing but still tastes good. Thaw frozen meat in the refrigerator overnight before reheating. Do not freeze the cooked vegetables because they become mushy and watery. Use leftover meat for sandwiches, hash, or chopped into salads without reheating.

Nutrition Facts (Per Serving)

Nutritional values are approximate and based on one serving of 4 ounces of meat with vegetables, divided among 6 servings.

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Classic Corned Beef and Cabbage Recipe (Tender & Flavorful!)

Make traditional corned beef and cabbage with this easy recipe. This corned beef and cabbage dinner is perfect for St. Patrick's Day with tender meat and vegetables in one pot.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course dinners

Cuisine Irish-American, Traditional

Servings 6 servings

Calories 380 kcal

Ingredients

  

• 3-4 pound corned beef brisket with spice packet
• 6-8 medium potatoes peeled and halved
• 6 large carrots peeled and cut into 3-inch pieces
• 2 yellow onions quartered
• 1 medium head green cabbage cut into 6-8 wedges
• 8-10 cups water or beef broth
• Spice packet or 1 tablespoon peppercorns, 2 bay leaves, 1 tablespoon mustard seeds

Instructions

 

• Rinse corned beef under cold water and pat dry
• Place corned beef fat side up in large pot
• Sprinkle spice packet over meat
• Add water or broth to cover meat by 2 inches
• Bring to boil over high heat
• Reduce heat to low, cover, and simmer for 2.5-3 hours
• Prepare vegetables while meat cooks: peel and cut potatoes, carrots, onions, and cabbage
• After 2.5 hours, add potatoes, carrots, and onions to pot
• Cover and cook for 15 minutes
• Add cabbage wedges on top
• Cover and cook another 15-20 minutes until vegetables are tender
• Remove meat to cutting board and rest 10 minutes
• Remove vegetables with slotted spoon to serving platter
• Slice meat against the grain and serve with vegetables

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