Corned Beef and Cabbage

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:

1. Rinse the corned beef under cold water and pat dry to remove excess brine.
2. Place the brisket in a large pot or slow cooker.

Add Aromatics and Liquid:

3. Pour in water and beef broth to cover the brisket.
4. 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:

7. Add carrots and potatoes to the pot and cook for 30 minutes.
8. Add cabbage wedges and cook for an additional 15 minutes, until all vegetables are tender.

Serve:

9. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
10. 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!