Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 3 to 4 lbs corned beef brisket, with spice packet; 10 cups water; 1 onion, quartered; 3 cloves garlic, minced; 2 bay leaves; 1 teaspoon black peppercorns; 4 large carrots, peeled and cut into chunks; 2 lbs baby potatoes, halved; 1 small head green cabbage, cut into wedges

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Corned beef and cabbage is a timeless Irish dish that brings comfort and flavor to any table. With tender, slow-cooked corned beef, vegetables like carrots, potatoes, and cabbage, this hearty meal is perfect for a cozy family dinner or celebrating St. Patrick’s Day.

Ingredients

3 to 4 lbs corned beef brisket, with spice packet

10 cups water

1 onion, quartered

3 cloves garlic, minced

2 bay leaves

1 teaspoon black peppercorns

4 large carrots, peeled and cut into chunks

2 lbs baby potatoes, halved

1 small head green cabbage, cut into wedges

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

Directions

I start by placing the corned beef brisket in a large pot and covering it with water.

I add the spice packet that comes with the brisket, along with the quartered onion, minced garlic, bay leaves, and black peppercorns.

I bring the pot to a boil, then reduce the heat and let it simmer, covered, for about 2.5 to 3 hours until the meat is fork-tender.

After that, I add the carrots and baby potatoes into the pot and cook them for about 20 minutes until they are tender.

I then add the cabbage wedges and cook everything for another 10 to 15 minutes until the cabbage is softened.

I carefully remove the corned beef, let it rest for about 10 minutes, then slice it against the grain.

Finally, I serve the corned beef alongside the vegetables and broth, ensuring everyone gets a flavorful bite.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 6 servings

Variations

I like to keep things traditional, but there are a few fun ways to mix it up:

Spicy Kick: For a little heat, I add some crushed red pepper flakes to the pot or include a diced jalapeño in the seasoning.

Different Vegetables: While carrots, potatoes, and cabbage are classic, I sometimes throw in parsnips or turnips for a unique twist.

Add a Mustard Sauce: A tangy mustard sauce or horseradish on the side pairs perfectly with the corned beef.

Storage/Reheating

Storage: I store leftover corned beef and vegetables in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I place the corned beef and vegetables in a covered pot with a little bit of broth or water and heat them over low heat until warmed through.

FAQs

How long does corned beef need to cook?

I find that corned beef takes about 2.5 to 3 hours to become tender when simmered on low heat. It's important to check that the meat is fork-tender before serving.

Can I cook corned beef in a slow cooker?

Yes! I’ve also made this dish in a slow cooker by placing the corned beef and vegetables in the slow cooker with water and spices, then cooking on low for 7-8 hours.

Can I use a different cut of beef for this recipe?

While corned beef brisket is traditional, I’ve used other cuts like round roast or chuck roast, and they work just fine. The key is cooking it low and slow to achieve tenderness.

Is corned beef healthy?

Corned beef can be a little on the salty side, so I make sure to balance the meal with the fresh vegetables. For a healthier option, you can opt for a leaner cut of corned beef or reduce the amount of salt added to the cooking water.

Can I freeze leftovers?

Yes! I freeze the leftover corned beef and vegetables in airtight containers for up to 2 months. When I’m ready to eat them, I defrost them overnight in the fridge and reheat gently on the stove.

Conclusion

This corned beef and cabbage recipe is a family favorite in my house. It’s comforting, delicious, and packed with flavor. Whether you’re preparing it for a special holiday or simply craving a hearty meal, this recipe is sure to satisfy. It’s easy to make, and the leftovers taste just as great the next day.

Recipe:

Corned Beef and Cabbage

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Author: Cheryl
Total Time: 3 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Corned Beef and Cabbage is an Irish classic perfect for St. Patrick’s Day or a comforting family dinner. With tender corned beef, savory broth, and hearty vegetables like carrots, potatoes, and cabbage, this one-pot meal is flavorful and satisfying.

Instructions

Place corned beef brisket in a large pot and cover with water.
Add spice packet, onion, garlic, bay leaves, and black peppercorns to the pot.
Bring the pot to a boil, then reduce heat to simmer for 2.5-3 hours, until the meat is fork-tender.
Add carrots and baby potatoes to the pot. Simmer for 20 minutes or until tender.
Add cabbage wedges and cook for an additional 10-15 minutes, until the cabbage softens.
Remove corned beef, let it rest for 10 minutes, and slice against the grain.
Serve the corned beef with vegetables and broth.