Name: Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: Irish-American
Ingredients: 3–4 pounds corned beef brisket with spice packet; 10 cups water or low-sodium beef broth; 1 large onion, quartered; 3 cloves garlic, smashed; 1 bay leaf; 1 teaspoon black peppercorns; 1½ pounds small red potatoes, halved; 4 large carrots, peeled and cut into chunks; 1 small head green cabbage, cut into wedges

Jump to Recipe·Print Recipe

There’s just something magical about Corned Beef and Cabbage—a hearty, comforting dish that turns humble ingredients into an absolute flavor celebration. Whether you’re cooking this up for St. Patrick’s Day or simply craving something cozy, this classic meal will fill your kitchen with tempting aromas and your table with eager smiles. Each bite balances melt-in-your-mouth beef with the sweetness of root vegetables and the tender bite of cabbage, making Corned Beef and Cabbage a true crowd-pleaser with tradition in every forkful.

Corned Beef and Cabbage Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Corned Beef and Cabbage is wonderfully straightforward, and each plays a star role in building layers of savory goodness. These essentials meld together into a dish that’s much greater than the sum of its parts, delivering color, texture, and rich, satisfying flavor every time.

Corned beef brisket (3–4 pounds) with spice packet: The heart of the dish, this well-seasoned cut transforms into fork-tender perfection as it simmers.
Water or low-sodium beef broth (10 cups): This forms the flavor base for both the beef and vegetables; broth adds even more savory depth.
Onion (1 large, quartered): Brings sweet, aromatic notes that perfume the whole pot as it cooks.
Garlic (3 cloves, smashed): Infuses every bite with warmth and a gentle kick.
Bay leaf (1): Delivers subtle, herbaceous undertones that round out the broth.
Black peppercorns (1 teaspoon): Sprinkle in gentle heat and complexity as the stew simmers.
Small red potatoes (1½ pounds, halved): These hold their shape and soak up all the savory juices for a perfect, creamy bite.
Carrots (4 large, peeled and cut into chunks): Their sweetness beautifully balances the saltiness of the beef.
Green cabbage (1 small head, cut into wedges): When simmered, this classic vegetable turns meltingly tender and slightly sweet.

How to Make Corned Beef and Cabbage

Step 1: Build a Flavorful Base

Start by nestling your corned beef brisket at the bottom of a large pot or Dutch oven. Sprinkle in the spice packet, then scatter onion quarters, smashed garlic cloves, bay leaf, and black peppercorns over and around the beef. This first layer is all about deep, slow flavor infusion.

Step 2: Add Liquid and Begin the Simmer

Pour in just enough water or beef broth to fully cover the brisket. Bring everything to a lively boil over high heat, then immediately reduce the heat to low. Cover it up, get cozy, and let the pot simmer gently for about 2½ to 3 hours. The long cook time is where the magic happens, transforming the brisket into something succulently tender.

Step 3: Add Potatoes and Carrots

Once the beef is noticeably tender, introduce the halved potatoes and chunky carrots to the pot. Simmer for another 20 minutes. These veggies soak up every bit of the seasoned broth, turning soft without falling apart.

Step 4: Add the Cabbage Wedges

No Corned Beef and Cabbage is complete without its leafy namesake! Slip the cabbage wedges into the hot broth, nestling them among the other vegetables. Let everything bubble gently for another 15 minutes, just until the cabbage is fork-tender and lush.

Step 5: Rest, Slice, and Serve

Carefully lift out the corned beef and let it rest on a cutting board for about 10 minutes—this seals in the juices and makes for easier slicing. Cut the brisket against the grain into thick, satisfying slices. Serve with heaps of vegetables and a ladle of that gorgeous, flavorful broth over the top.

How to Serve Corned Beef and Cabbage

Garnishes

For a finishing touch, sprinkle your Corned Beef and Cabbage with a flurry of fresh parsley or snipped chives for color and freshness. A dollop of creamy horseradish or some smooth, tangy mustard on the side invites everyone to personalize their plates with a burst of zing.

Side Dishes

This dish is plenty hearty on its own, but a basket of warm soda bread or crusty rye can mop up those savory juices beautifully. If you’re feeling festive, serve with a little Irish butter on the side, or add a simple green salad for crunch and brightness.

Creative Ways to Present

Try arranging the sliced corned beef in the center of a platter, fanning out the cabbage, carrots, and potatoes in colorful, tidy sections. Drizzle a bit of broth over everything just before serving for extra shine. For parties, you can even serve Corned Beef and Cabbage as make-your-own sandwiches or tucked into sliders with a spoonful of sauerkraut.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have some Corned Beef and Cabbage left over, let everything cool completely, then refrigerate in airtight containers for up to 4 days. Store the beef and vegetables separately from the broth for best texture, and skim any fat from the surface of the liquid before chilling.

Freezing

Leftover corned beef freezes well: slice it, wrap tightly, and stash in freezer-safe bags or containers for up to two months. The vegetables and cabbage, however, are best enjoyed fresh, as freezing can make them watery or mushy. You can also freeze the broth to use in soups or stews later.

Reheating

To reheat, gently warm the beef and vegetables in a covered pot with a splash of broth over low heat until hot, or microwave in short bursts until everything is evenly heated. If you’re planning to make corned beef hash, you can crisp up the meat and potatoes together in a skillet for a crispy treat!

FAQs

Can I make Corned Beef and Cabbage in a slow cooker?

Absolutely! Layer everything in your slow cooker in the same order, cover with liquid, and cook on low for 7–8 hours, adding the cabbage during the last hour. The slow cooker makes the beef incredibly tender.

Is Corned Beef and Cabbage gluten-free?

Yes, as long as your corned beef and spice packet are free from additives containing gluten (always double-check the ingredients), this meal is naturally gluten-free—perfect for sharing with everyone.

What can I do with leftover Corned Beef and Cabbage?

Leftovers are a treasure! Try dicing up everything for a savory hash, layering it into sandwiches with a smear of mustard, or folding into a shepherd’s pie for a comforting twist.

Which cut of beef is best for this recipe?

The traditional cut is beef brisket, which holds up to long, gentle simmering and slices beautifully. Point cut tends to be fattier and more tender, while flat cut is leaner and slices more neatly—pick your favorite!

What’s the best way to slice corned beef?

Let the beef rest after cooking, then use a sharp knife to slice against the grain. This keeps each bite tender and juicy, making it melt-in-your-mouth delicious.

Final Thoughts

Corned Beef and Cabbage never fails to bring warmth and togetherness to any table, whether it’s a festive spring gathering or a cozy Sunday dinner. There’s just something special about sharing a dish steeped in tradition and full of flavor, and I hope this version becomes a favorite for you and your loved ones too. Give it a try—your kitchen will thank you!

Corned Beef and Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy a hearty and traditional Irish-American meal with this classic Corned Beef and Cabbage recipe. Tender corned beef brisket, flavorful vegetables, and a savory broth come together to create a comforting one-pot dish perfect for St. Patrick’s Day or any time you crave a satisfying meal.

Ingredients

Scale

Corned Beef:

3–4 pounds corned beef brisket with spice packet

Broth:

10 cups water or low-sodium beef broth

Aromatics:

1 large onion, quartered
3 cloves garlic, smashed
1 bay leaf
1 teaspoon black peppercorns

Vegetables:

1½ pounds small red potatoes, halved
4 large carrots, peeled and cut into chunks
1 small head green cabbage, cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Corned Beef: Place the corned beef in a large pot or Dutch oven and add the spice packet, onion, garlic, bay leaf, and peppercorns. Pour in enough water or broth to cover the beef completely.
Cook the Meat: Bring to a boil over high heat, then reduce to low, cover, and simmer for 2½ to 3 hours until the meat is tender.
Add Vegetables: Add the potatoes and carrots, simmer for 20 minutes, then add the cabbage wedges and cook for an additional 15 minutes until all vegetables are tender.
Serve: Remove the beef, let it rest, then slice against the grain. Serve with vegetables and broth.