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Corn Beef and Cabbage Recipe

Easy Corned Beef and Cabbage Recipe

This authentic corned beef and cabbage recipe brings traditional Irish comfort food to your kitchen with simple ingredients and foolproof techniques. Tender, salt-cured beef paired with hearty vegetables creates a satisfying one-pot meal that's perfect for St. Patrick's Day or any cozy family dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Irish
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pound corned beef brisket with seasoning packet included
  • 1 large head green cabbage cut into 8 wedges
  • 6-8 small red potatoes halved
  • 4-5 large carrots peeled and cut into 2-inch chunks
  • 1 medium yellow onion quartered
Seasonings
  • 3-4 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 8-10 cups water enough to cover meat by 2 inches

Equipment

  • Large Dutch Oven or Stockpot
  • Sharp knife
  • Cutting board
  • Meat thermometer
  • Slotted spoon

Method
 

  1. Prepare the corned beef: Rinse the corned beef brisket under cold running water to remove excess salt. Pat dry and place fat-side up in a large Dutch oven or stockpot.
  2. Add seasonings: Sprinkle the included spice packet over the meat. Add bay leaves, black peppercorns, minced garlic, and quartered onion to the pot around the meat.
  3. Cover with water: Pour enough cold water over the meat to cover it by at least 2 inches. Bring to a rolling boil over high heat.
  4. Simmer the meat: Once boiling, reduce heat to low and cover. Simmer gently for 2.5 to 3 hours, or until the meat is fork-tender and reaches an internal temperature of 160°F (71°C).
  5. Add root vegetables: During the last 45 minutes of cooking, add the halved potatoes and carrot chunks to the pot. Continue simmering until vegetables are tender when pierced with a fork.
  6. Add cabbage: In the final 15 minutes, carefully add the cabbage wedges to the pot. Cook just until cabbage is tender but still has some bite - don't overcook or it will become mushy.
  7. Rest and slice: Remove the corned beef from the pot and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute for more tender slicing.
  8. Serve: Slice the corned beef against the grain in thin slices. Arrange on a platter with the cooked vegetables and serve with some of the flavorful cooking broth. Offer mustard or horseradish sauce on the side.

Notes

Storage Tips: Store leftovers in the refrigerator for up to 4 days. The cooking broth can be saved for up to 3 days and makes an excellent base for soup.
Freezing: Cooked corned beef and vegetables can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Always reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Pro Tip: Don't throw away that flavorful cooking liquid! It makes an amazing base for cabbage soup or can be served alongside the meal as a light broth.