Why You’ll Love This Recipe

Corned beef and cabbage is a classic dish that’s both hearty and flavorful. The tender, slow-cooked corned beef is infused with aromatic spices, while the cabbage, potatoes, and carrots absorb the delicious flavors from the broth, creating a comforting and satisfying meal. Traditionally served on St. Patrick’s Day, this dish is perfect for any occasion where you crave something cozy and fulfilling. It’s easy to prepare, making it a great option for both busy weeknights and festive gatherings.

Corned Beef and Cabbage

Ingredients

3-4 lbs corned beef brisket, with seasoning packet
1 large onion, quartered
3 cloves garlic, smashed
6-8 small Yukon Gold potatoes, halved
6 large carrots, peeled and cut into chunks
1 medium head of cabbage, cut into wedges
1 tablespoon mustard seeds (optional)
1 tablespoon black peppercorns (optional)
1 bay leaf (optional)
8 cups water (or enough to cover the meat)
1 tablespoon olive oil (for browning)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Corned Beef:
- Rinse the corned beef brisket under cold water to remove any excess brine.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, brown the corned beef on all sides, about 4-5 minutes per side. This step helps enhance the flavor and creates a rich crust on the meat.
Cook the Corned Beef:
- After browning the beef, add the seasoning packet, onion, garlic, mustard seeds, black peppercorns, and bay leaf to the pot. Pour in enough water to fully cover the meat, about 8 cups. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let the corned beef simmer gently for 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
Add the Vegetables:
- Once the corned beef is tender, add the potatoes and carrots to the pot. Continue simmering for an additional 20-30 minutes, or until the vegetables are tender.
- After the potatoes and carrots are cooked, add the cabbage wedges to the pot and cook for another 10-15 minutes, or until the cabbage is just tender.
Serve:
- Once everything is cooked through, remove the corned beef from the pot and slice it against the grain. Arrange the corned beef slices on a platter, and serve the vegetables alongside.
- Ladle some of the cooking broth over the vegetables for added flavor, and garnish with freshly ground black pepper. Serve with mustard or horseradish on the side, if desired.

Servings and Timing

Servings: 6-8
Total time: 3.5 hours
Prep time: 15 minutes
Cook time: 3 hours 15 minutes

Variations

Spicy kick: Add a few sprigs of fresh thyme or a dash of hot sauce to the broth for extra flavor.
Slow cooker version: To make this in a slow cooker, place the browned corned beef and all the ingredients in the slow cooker. Cook on low for 7-8 hours, adding the cabbage during the last 45 minutes of cooking.
Add root vegetables: Turnip, parsnips, or rutabaga can be added for extra flavor and texture.
Gravy option: For a richer dish, use the cooking liquid to make a quick gravy by thickening it with a bit of flour and butter.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the corned beef and vegetables in a pot over low heat, adding a little broth if necessary to maintain moisture. You can also reheat individual servings in the microwave.

FAQs

1. Can I use a different cut of beef instead of brisket?

Corned beef brisket is the traditional cut, but you can also use a flat cut or round cut. The brisket tends to be more flavorful and tender after slow cooking.

2. How do I know when the corned beef is done?

The corned beef is done when it’s tender enough to be easily shredded with a fork. If you’re unsure, check the internal temperature with a meat thermometer—it should reach at least 190°F (88°C) for optimal tenderness.

3. Can I make corned beef and cabbage ahead of time?

Yes, corned beef and cabbage can be made ahead of time and stored in the refrigerator. Reheat it gently in the broth before serving.

4. Can I make corned beef and cabbage in the oven?

Yes, you can cook the corned beef in the oven. After browning, place the meat in a roasting pan with the seasoning packet, onion, garlic, and enough water to cover the beef. Cover with foil and roast at 300°F (150°C) for 2.5-3 hours, adding the vegetables halfway through.

5. Can I make this recipe in a pressure cooker?

Yes, you can use a pressure cooker to make this dish faster. Cook the corned beef for about 90 minutes, then add the vegetables and cook for another 10-15 minutes.

6. What kind of cabbage is best for corned beef?

Green cabbage is the most commonly used for this dish, as it holds up well during the cooking process and absorbs the flavors of the broth.

7. Can I use pre-cooked corned beef?

Yes, you can use pre-cooked corned beef if you’re short on time. Simply heat it in the broth, and add the vegetables toward the end.

8. How can I make corned beef and cabbage spicier?

You can add more mustard seeds, crushed red pepper flakes, or hot sauce to give the dish a spicy kick.

9. Should I discard the cooking liquid?

The cooking liquid is full of flavor and can be used to flavor the vegetables or make a rich gravy. It can also be enjoyed as a broth on its own.

10. How do I make the corned beef more flavorful?

To intensify the flavor of the corned beef, let it marinate in the seasoning packet for a few hours or overnight before cooking. You can also add extra spices such as crushed peppercorns, cloves, or bay leaves to the pot.

Conclusion

Corned beef and cabbage is a comforting and classic dish that brings bold flavors and hearty textures to the table. Whether you’re making it for St. Patrick’s Day or just craving a filling meal, this recipe is easy to prepare and sure to satisfy. With tender corned beef, perfectly cooked vegetables, and rich broth, it’s a meal that will become a favorite for years to come. Try it today and enjoy a flavorful, satisfying dish that’s perfect for any occasion!

Jane