A tender, slow-cooked corned beef brisket served with buttery cabbage, potatoes, and carrots, this classic Irish dish is perfect for celebrating St. Patrick’s Day or enjoying a comforting meal any time of the year.
Why You’ll Love This Recipe
- Incredibly Tender Meat – Slow cooking ensures the corned beef turns out juicy and fall-apart tender.
- Rich, Flavorful Broth – A blend of spices, beef broth, and aromatics enhances the dish’s deep flavors.
- One-Pot Meal – Everything cooks together, making this a simple yet satisfying meal.
- Perfect for St. Patrick’s Day – A festive and traditional dish to celebrate Irish heritage.
- Customizable Cooking Methods – Can be made on the stovetop, in a slow cooker, or even in the oven.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Corned Beef:
- 3-4 lb corned beef brisket with seasoning packet
- 4 cups water
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon whole cloves
- 1 onion, quartered
- 3 cloves garlic, smashed
For the Vegetables:
- 4 large carrots, cut into chunks
- 4 medium potatoes, halved
- 1 small head cabbage, cut into wedges
Directions
Prepare the Brisket:
- Rinse the corned beef under cold water and pat dry to remove excess brine.
- Place the brisket in a large pot or slow cooker.
Add Aromatics and Liquid:
- Pour in water and beef broth to cover the brisket.
- Add the seasoning packet, bay leaf, peppercorns, mustard seeds, cloves, onion, and garlic.
Cook the Corned Beef:
Stovetop Method:
5. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 ½ to 3 hours, until the brisket is fork-tender.
Slow Cooker Method:
6. Cook on LOW for 8 hours, or on HIGH for 4-5 hours, until tender.
Add the Vegetables:
- Add carrots and potatoes to the pot and cook for 30 minutes.
- Add cabbage wedges and cook for an additional 15 minutes, until all vegetables are tender.
Serve:
- Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve with the vegetables and ladle some broth over the top for extra flavor.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 15 minutes
- Servings: 6
- Calories: 450 kcal per serving
Variations
- Oven-Baked Corned Beef – Place brisket in a Dutch oven, cover with broth and spices, and bake at 325°F (160°C) for 3-4 hours.
- Spiced Honey Glaze – Brush the cooked brisket with a mix of honey, Dijon mustard, and brown sugar, then broil for 5 minutes.
- Garlic Butter Cabbage – Toss the cooked cabbage wedges with garlic butter before serving.
- Beer-Braised Version – Substitute 1 cup of water with Guinness or another dark beer for a richer flavor.
- Vegetable Additions – Try adding parsnips, turnips, or sweet potatoes for extra heartiness.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked corned beef for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a covered skillet with broth over low heat for 5-10 minutes to keep it moist.
FAQs
Can I make this without a seasoning packet?
Yes! Use 1 teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon whole cloves, and 1 teaspoon coriander seeds instead.
Why do I need to rinse the corned beef?
Rinsing removes excess brine, preventing the dish from being too salty.
How do I prevent the meat from being tough?
Cook low and slow to break down the connective tissues, ensuring a tender brisket.
What’s the best way to slice corned beef?
Slice against the grain for the most tender bites.
Can I use a different type of meat?
Yes! Try using beef brisket, chuck roast, or even pork shoulder for a twist.
What should I serve with corned beef and cabbage?
It pairs well with Irish soda bread, horseradish sauce, or grainy mustard.
Can I make this in an Instant Pot?
Yes! Pressure cook the brisket on HIGH for 90 minutes, then quick-release. Add vegetables and pressure cook for 5 more minutes.
Why did my corned beef turn gray?
Corned beef without nitrates may turn gray instead of pink, but it’s still safe to eat.
What can I do with leftovers?
Use them in Reuben sandwiches, corned beef hash, or soups.
Can I make this dish ahead of time?
Yes! Store the cooked brisket in its broth and reheat before serving for even better flavor.
Conclusion
This Corned Beef and Cabbage is a classic, flavorful, and comforting meal, perfect for St. Patrick’s Day or a hearty family dinner. Whether cooked on the stovetop, in a slow cooker, or in the oven, this dish is simple to make and always satisfying. Serve with grainy mustard, horseradish sauce, or warm Irish soda bread for a truly authentic experience!