There’s just something special about the comforting aroma of Corned Beef and Cabbage simmering away on the stove. It’s a dish with deep roots and even deeper flavors, all coming together in a hearty, wholesome meal that never fails to please. Whether you’re making it for St. Patrick’s Day or simply to warm up on a chilly night, this one-pot wonder transforms pantry-friendly ingredients into a celebration of taste and color. If you’re craving a classic Corned Beef and Cabbage that hits all the nostalgic notes, you’ve just found your new go-to recipe!
Ingredients You’ll Need
The beauty of Corned Beef and Cabbage lies in its simplicity—each ingredient is chosen for a reason, adding its own richness, earthy sweetness, or bite. Here’s what you’ll need to get that signature flavor and beautiful, vibrant look on your table.
- Corned beef brisket (3–4 pounds, with spice packet): The star of the show, this cut gets even better as it simmers, turning wonderfully tender and flavorful.
- Black peppercorns (1 tablespoon, if no spice packet): Adds a punchy, peppery warmth if you need a DIY spice blend.
- Bay leaves (2): Infuses the broth with subtle herbal undertones—don’t skip these little leaves!
- Low-sodium beef broth (4 cups): Gives depth and richness to the cooking liquid without overpowering the other flavors.
- Water (4 cups): Ensures the meat and veggies have enough bath to cook gently and soak up all those great tastes.
- Small red potatoes (1 1/2 pounds, halved): Their creamy texture and sweet flavor complement the savory beef perfectly.
- Carrots (4 large, peeled and cut into chunks): Sweet, earthy, and colorful—carrots bring out the best in every bite.
- Green cabbage (1 head, cut into wedges): The classic partner for corned beef, it soaks up all that delicious broth and turns beautifully tender.
How to Make Corned Beef and Cabbage
Step 1: Prep the Beef and Seasonings
Start by laying your corned beef brisket (fat side up) in a large Dutch oven or heavy stockpot. If your brisket comes with a spice packet, sprinkle it directly over the meat. If not, toss in your black peppercorns and bay leaves. This creates the flavorful foundation Corned Beef and Cabbage is known for.
Step 2: Add Liquids and Bring to a Simmer
Pour in the beef broth and enough water to cover the brisket completely. Give everything a gentle stir to distribute the seasonings. Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and let it simmer away. Slow and steady wins the race here for the juiciest, most tender corned beef!
Step 3: Let the Beef Cook Low and Slow
Allow the beef to gently simmer for about 2 1/2 to 3 hours. Patience is key—it’s during this time that your kitchen fills with those mouthwatering aromas, and the brisket slowly becomes fork-tender. If any foam rises to the surface, simply skim it off for a cleaner broth.
Step 4: Add Potatoes and Carrots
Once the beef is nearly tender, nestle in the halved red potatoes and chunky carrots. Continue simmering for about 20 minutes—just enough for the veggies to soak up flavor and start softening, without falling apart.
Step 5: Add the Cabbage Wedges
Next, gently tuck the cabbage wedges into the pot. Let everything cook together for another 15 to 20 minutes. The cabbage should become supple and sweet, but still hold its shape (no mushy veggies allowed with Corned Beef and Cabbage!).
Step 6: Rest, Slice, and Serve
Carefully lift out the beef and let it rest on a cutting board for 10 minutes—this makes it juicier and easier to slice. Cut the brisket against the grain for the most tender slices. Arrange the vegetables around the meat and ladle some broth over the top for a cozy, inviting meal.
How to Serve Corned Beef and Cabbage
Garnishes
A sprinkle of chopped fresh parsley adds color and freshness right before serving. Don’t forget a side of spicy mustard—or horseradish sauce if you’re feeling bold. Both lift and complement the deep flavors of Corned Beef and Cabbage beautifully.
Side Dishes
For an Irish-American feast, try serving your Corned Beef and Cabbage with warm soda bread or crusty rye on the side—these soak up the broth wonderfully. A small bowl of pickles or some buttered peas also make fantastic, simple sides that don’t steal the spotlight.
Creative Ways to Present
For a fun twist, layer slices of beef and veggies on a large platter, and pour a bit of golden broth over everything for that just-cooked gleam. If you’re hosting, you can even serve it family-style atop a beautiful cutting board, letting everyone help themselves to their favorite pieces.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Corned Beef and Cabbage completely before transferring to airtight containers. Store the meat and veggies separately from the broth if you want to keep everything at its best. They’ll keep in the fridge for up to 4 days, making weekday lunches a breeze!
Freezing
Corned beef freezes like a champ! Slice the cooled brisket, pop it in a freezer-safe bag along with a little broth to prevent drying out, and freeze for up to 2 months. Defrost overnight in the refrigerator for best results.
Reheating
Gently rewarm slices of corned beef and vegetables in a little reserved broth in a covered skillet over low heat, until just heated through. This keeps everything tender and juicy—no one likes dry leftovers, especially with Corned Beef and Cabbage!
FAQs
What cut of beef is best for Corned Beef and Cabbage?
Traditional brisket is your best bet—its marbling and texture become incredibly tender with long, slow cooking. Point-cut or flat-cut both work, though flat-cut is often easier to slice neatly.
Can I make Corned Beef and Cabbage in a slow cooker?
Absolutely! Just layer the beef on the bottom, top with veggies, add your liquids and spices, then cook on low for 8–9 hours or high for 4–5 hours. The result is tender, no-fuss comfort food.
Why do I need to slice the corned beef against the grain?
Slicing against the grain shortens the meat fibers, giving you bites that are ultra-tender, not stringy. Take a close look before cutting—going across the lines makes all the difference!
Is Corned Beef and Cabbage really Irish?
It’s actually an Irish-American tradition! While cured or salted beef was eaten in Ireland, pairing corned beef with cabbage became popular among Irish immigrants in America looking for affordable, celebratory meals.
How can I use up leftovers?
Leftover Corned Beef and Cabbage is perfect for sandwiches, hash with crispy potatoes, or even tucked into savory hand pies. Don’t let a single bite go to waste!
Final Thoughts
Give this Corned Beef and Cabbage a try and watch it become a requested favorite for years to come. It’s hearty, satisfying, and unfussy—just the kind of meal everyone gathers around the table to enjoy. Don’t wait for a holiday—any night is the perfect night for a little extra comfort.
Print
Corned Beef and Cabbage Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
- Diet: Non-Vegetarian
Description
A classic Irish-American dish, Corned Beef and Cabbage is a hearty and flavorful meal perfect for St. Patrick’s Day or any time you’re craving comfort food. This recipe yields tender corned beef brisket, served with perfectly cooked vegetables in a savory broth.
Ingredients
Corned Beef:
- 3–4 pounds corned beef brisket (with spice packet)
- 1 tablespoon black peppercorns (if no spice packet)
- 2 bay leaves
- 4 cups low-sodium beef broth
- 4 cups water
Vegetables:
- 1 1/2 pounds small red potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 1 head green cabbage (cut into wedges)
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large Dutch oven or stockpot. Add the spice packet (or peppercorns and bay leaves), beef broth, and enough water to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for about 2 1/2 to 3 hours or until the meat is tender.
- Cook the Vegetables: Add the potatoes and carrots to the pot and continue cooking for 20 minutes. Then, add the cabbage wedges and cook for another 15–20 minutes, or until the vegetables are fork-tender.
- Serve: Remove the meat and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and a ladle of cooking broth.
Notes
- This dish pairs well with mustard or horseradish sauce.
- For a slow cooker version, cook on low for 8–9 hours or high for 4–5 hours.
- Leftover corned beef is great for sandwiches.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 5g
- Sodium: 1400mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 115mg
