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Corned Beef and Cabbage


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  • Author: Mari
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x

Description

A tender, slow-cooked corned beef brisket served with buttery cabbage, carrots, and potatoes. This classic Irish-American dish is perfect for St. Patrick’s Day or a cozy, hearty family dinner!


Ingredients

Units Scale
  • 34 lb corned beef brisket (with seasoning packet)
  • 4 cups water
  • 1 cup beef broth
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon whole cloves
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 4 large carrots, cut into chunks
  • 4 medium potatoes, halved
  • 1 small head cabbage, cut into wedges


Instructions

  1. Prepare the Brisket:

    • Rinse the corned beef under cold water to remove excess brine.
    • Place it in a large pot or slow cooker.
  2. Add Aromatics & Liquid:

    • Pour in water and beef broth.
    • Add the seasoning packet, bay leaf, peppercorns, mustard seeds, cloves, onion, and garlic.
  3. Cook the Corned Beef:

    • Stovetop: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 ½ to 3 hours, until fork-tender.
    • Slow Cooker: Cook on LOW for 8 hours or HIGH for 4-5 hours.
  4. Add the Vegetables:

    • Add the carrots and potatoes, cooking for 30 minutes.
    • Add the cabbage wedges and cook for an additional 15 minutes, until tender.
  5. Serve & Enjoy:

    • Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
    • Serve with the vegetables and broth for a flavorful, comforting meal.

Notes

  • For Extra Flavor: Swap water for Guinness beer for a richer taste.
  • Leftovers Idea: Use leftover corned beef in Reuben sandwiches or corned beef hash.
  • Oven Method: Bake in a Dutch oven at 300°F (150°C) for 3-4 hours.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Boiling / Slow Cooking
  • Cuisine: Irish-American