A traditional Irish-American dish, Corned Beef and Cabbage is a hearty and flavorful meal featuring tender, slow-cooked corned beef with cabbage, potatoes, and carrots. It’s a classic St. Patrick’s Day favorite, bringing warmth and comfort to the table. Slow simmering allows the beef to become fork-tender while the vegetables soak up the delicious broth, creating a perfectly balanced dish.
Why You’ll Love This Recipe
- Authentic & Festive – A St. Patrick’s Day staple that celebrates Irish-American tradition.
- One-Pot Meal – Everything cooks together for easy preparation and cleanup.
- Rich, Savory Flavor – The slow simmering of corned beef infuses the broth and vegetables with deep, comforting flavors.
- Perfect for a Crowd – A great dish to serve for gatherings and holiday meals.
- Easy to Customize – Adjust the vegetables or seasonings to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- corned beef brisket, with spice packet
- water
- onion, quartered
- garlic, smashed
- bay leaves
- black peppercorns
- carrots, peeled and chopped
- Yukon Gold potatoes, halved
- green cabbage, cut into wedges
Directions
1. Rinse the Corned Beef
- Rinse the corned beef under cold water to remove excess brine.
2. Simmer the Corned Beef
- In a large pot, add the corned beef, water, onion, garlic, bay leaves, and black peppercorns.
- Bring to a boil, then reduce the heat and simmer covered for about 2 ½ – 3 hours, or until the beef is fork-tender.
3. Cook the Vegetables
- Add carrots and potatoes to the pot, cooking for another 15 minutes.
- Add cabbage wedges and cook for an additional 10-15 minutes, until tender.
4. Slice and Serve
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the beef alongside the vegetables with a ladle of the flavorful cooking broth. Enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Servings: 6 servings
- Calories: Approximately 460 kcal per serving
Variations
- Slow Cooker Method – Place all ingredients in a slow cooker and cook on low for 8-10 hours or high for 4-5 hours. Add cabbage in the last hour.
- Instant Pot Method – Pressure cook the corned beef with 4 cups of water on high for 90 minutes, then quick-release. Add the vegetables and cook on high for 5 minutes.
- Beer-Braised Corned Beef – Replace 2 cups of water with Guinness stout or another dark beer for added depth of flavor.
- Garlic Butter Finish – Brush the cooked corned beef with melted garlic butter before serving for extra richness.
- Extra Herbs & Spices – Add thyme, rosemary, or mustard seeds for more aromatic depth.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze sliced corned beef and vegetables separately for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a saucepan with a bit of broth over low heat or microwave in 30-second intervals until heated through.
FAQs
Why do I need to rinse the corned beef?
Rinsing removes excess brine, preventing the dish from being overly salty.
Can I cook this in a slow cooker?
Yes! Cook on low for 8-10 hours or high for 4-5 hours, adding the cabbage in the last hour.
How do I know when the corned beef is done?
It should be fork-tender and easy to pull apart. A meat thermometer should read at least 195°F (90°C) for best texture.
Should I slice the corned beef with or against the grain?
Always slice against the grain to keep it tender.
Can I make this dish ahead of time?
Yes, corned beef tastes even better the next day. Reheat gently in its broth for best results.
What’s the best cut of corned beef to use?
Brisket is the most common, with flat-cut being leaner and point-cut having more marbling for extra flavor.
What can I do with leftover corned beef?
Use it in Reuben sandwiches, corned beef hash, or corned beef soup.
Can I add other vegetables?
Yes, parsnips, turnips, or celery make great additions.
Is corned beef actually Irish?
Corned beef is more Irish-American than traditionally Irish, but it became popular among Irish immigrants in the U.S. as a substitute for bacon.
What should I serve with corned beef and cabbage?
It pairs well with Irish soda bread, horseradish sauce, or mustard.
Conclusion
Corned Beef and Cabbage is a classic, hearty dish that’s easy to make and full of flavor. Whether you’re celebrating St. Patrick’s Day or just craving a comforting meal, this recipe delivers tender, slow-cooked beef and perfectly cooked vegetables in a rich, flavorful broth. Serve it up with mustard or horseradish, and enjoy this timeless Irish-American tradition!
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PrintCorned Beef and Cabbage
A classic Irish-American dish, this tender, slow-cooked corned beef is simmered with cabbage, potatoes, and carrots, making it a hearty and festive meal—perfect for St. Patrick’s Day celebrations!
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking, Boiling
- Cuisine: Irish-American
Ingredients
- 3 lbs corned beef brisket (with spice packet)
- 10 cups water
- 1 onion, quartered
- 3 cloves garlic, smashed
- 3 bay leaves
- 1 tsp black peppercorns
- 4 large carrots, peeled and chopped
- 6 medium Yukon Gold potatoes, halved
- 1 small green cabbage, cut into wedges
Instructions
-
Prepare the Corned Beef:
- Rinse the corned beef under cold water to remove excess brine.
-
Slow Cook the Beef:
- In a large pot, add the corned beef, water, onion, garlic, bay leaves, and black peppercorns.
- Bring to a boil, then reduce heat and simmer covered for about 2 ½ – 3 hours, until fork-tender.
-
Cook the Vegetables:
- Add carrots and potatoes to the pot, cooking for 15 minutes.
- Add the cabbage wedges and cook for an additional 10-15 minutes, until tender.
-
Rest & Serve:
- Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
- Serve the beef alongside the vegetables with some of the cooking broth. Enjoy!
Notes
- Rinsing the corned beef before cooking helps remove excess saltiness.
- For extra flavor, substitute beer (like Guinness) for half of the water.
- Leftovers make great corned beef sandwiches or hash!