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Corned Beef and Cabbage


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

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.


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


Instructions

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

Notes

For extra flavor, add crushed red pepper flakes or a diced jalapeño for a spicy kick.

You can substitute with different root vegetables like parsnips or turnips for variety.

Serve with a tangy mustard or horseradish sauce for an added zing.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Irish

Nutrition

  • Serving Size: 6 servings
  • Calories: 480 kcal