Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 3-4 lb Corned beef brisket; 1 medium head of cabbage, cut into wedges; 4 large carrots, peeled and cut into large chunks; 6 medium potatoes, peeled and cut into large chunks; 4 garlic cloves, peeled; 2 bay leaves; Seasoning packet that comes with the corned beef; 1 tablespoon mustard seeds

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When it comes to hearty, comforting meals, few dishes are as satisfying as corned beef and cabbage. It’s one of those classic meals that never goes out of style, and I love making it for family gatherings, especially around St. Patrick’s Day. The tender corned beef, paired with the soft cabbage and veggies, just hits the spot every single time.

Why You’ll Love This Recipe

A simple, no-fuss recipe that delivers big flavor
The corned beef turns out tender and perfectly seasoned
Cabbage and vegetables add the perfect balance to the rich beef
It’s a one-pot meal that’s perfect for leftovers
Great for holidays, special occasions, or a cozy dinner

Ingredients (Just a Sneak Peek)

You’ll need corned beef brisket, cabbage, carrots, potatoes, and a few seasonings like garlic, bay leaves, and mustard seeds. Full list of ingredients below.

Directions

Prepare the Corned Beef

Start by rinsing the corned beef under cold water to remove any excess salt. Place it in a large pot or Dutch oven and cover it with water (about 3-4 inches above the meat). Add in a few garlic cloves, a couple of bay leaves, and the seasoning packet that came with the corned beef. Bring it to a boil, then reduce the heat and simmer for about 2.5 to 3 hours, until the beef is fork-tender.

Add the Vegetables

Once the corned beef is cooked through, it’s time to add the vegetables. Start with the potatoes and carrots, as they’ll take the longest to cook. Cut them into large chunks and add them to the pot. Let them cook for about 20 minutes.

Add the Cabbage

While your potatoes and carrots are cooking, slice the cabbage into wedges. After the potatoes and carrots are done, add the cabbage to the pot. Cover and let it cook for about 10-15 minutes until the cabbage is tender but still vibrant green.

Slice the Corned Beef

Once the vegetables are tender and the corned beef is done, carefully remove the meat from the pot. Let it rest for about 10 minutes before slicing it against the grain into thin slices. This will ensure the corned beef is nice and tender.

Serve It All Together

To serve, arrange the sliced corned beef on a platter with the cooked vegetables. Ladle some of the flavorful cooking broth over the top for extra taste. I like to serve it with a dollop of mustard or horseradish on the side to kick things up a notch.

Expert Tips and Tricks

Don’t skip the resting time for the corned beef—this helps lock in the juices and makes the meat even more tender.
If you like your cabbage a little crisper, you can add it in a little later during cooking.
For a slightly smoky flavor, add a bit of smoked paprika to the broth while it simmers.
The leftover broth is delicious for making soups or even using as a base for other dishes!

Recipe Variations and Possible Substitutions

For a richer flavor, try adding a splash of beer (like a nice stout) to the cooking liquid. It adds depth to the broth.
If you don’t like cabbage, you could substitute it with collard greens or even kale for a slightly different take.
Try adding some parsnips or rutabaga for a twist on the classic veggie combo.
If you’re looking to cut down on carbs, skip the potatoes and serve the corned beef and cabbage with a side of roasted cauliflower.

Serving and Pairing Suggestions

Corned beef and cabbage is a hearty dish on its own, but it pairs wonderfully with crusty Irish soda bread or a slice of buttered rye bread. I also love serving it with a tangy mustard or horseradish sauce on the side. For drinks, a cold pint of Irish stout or a refreshing glass of cider goes perfectly.

Storage and Reheating Tips

If you have leftovers (lucky you!), store the corned beef and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a bit of water or broth to keep it moist. The flavors only get better the next day, so enjoy those leftovers!

FAQs

Can I make corned beef and cabbage in a slow cooker?
Yes, you absolutely can! Just place the corned beef, vegetables, and seasonings in the slow cooker with enough water to cover the meat. Cook on low for about 8 hours or until the meat is tender and the veggies are cooked.

How do I know when the corned beef is done?
The corned beef is done when it’s tender and easily shreds with a fork. If you have a meat thermometer, it should reach an internal temperature of about 190°F.

Can I cook the corned beef the day before?
Yes! In fact, many people say corned beef tastes even better the next day. You can make it ahead of time and store it in the fridge, then just reheat and serve when you’re ready.

Can I freeze corned beef leftovers?
Yes, you can! Just slice the corned beef and store it in an airtight container or freezer bag. It will stay good for up to 3 months in the freezer.

Conclusion

There’s something truly comforting about sitting down to a plate of homemade corned beef and cabbage. It’s one of those dishes that brings people together, whether you’re celebrating St. Patrick’s Day or just craving a warm, satisfying meal. With tender corned beef, hearty vegetables, and that rich, flavorful broth, it’s a meal that everyone will love. Enjoy!

Corned Beef and Cabbage

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A hearty, comforting dish of tender corned beef, cabbage, carrots, and potatoes, simmered to perfection in a rich, flavorful broth. Perfect for family gatherings and holidays, especially St. Patrick’s Day.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Simmer
Cuisine: Irish

Ingredients

Scale

3–4 lb Corned beef brisket
1 medium head of cabbage, cut into wedges
4 large carrots, peeled and cut into large chunks
6 medium potatoes, peeled and cut into large chunks
4 garlic cloves, peeled
2 bay leaves
Seasoning packet that comes with the corned beef
1 tablespoon mustard seeds

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Instructions

Rinse the corned beef under cold water to remove excess salt. Place it in a large pot and cover with water. Add garlic, bay leaves, and the seasoning packet. Bring to a boil, then reduce to a simmer for 2.5 to 3 hours until the beef is tender.
Add the potatoes and carrots to the pot and cook for about 20 minutes.
Slice the cabbage into wedges and add to the pot. Cover and cook for 10-15 minutes until tender.
Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
Serve the corned beef with vegetables and ladle some cooking broth over the top. Optionally, serve with mustard or horseradish.