Corned beef and cabbage is a timeless comfort dish that brings together tender, slow-cooked beef, buttery potatoes, sweet carrots, and soft cabbage. Traditionally associated with Irish-American cuisine and especially enjoyed on St. Patrick’s Day, this hearty recipe has become a year-round favorite. Whether you’re celebrating or just craving a cozy family dinner, corned beef and cabbage is a satisfying, flavorful meal worth mastering.
Why You’ll Love This Corned Beef and Cabbage Recipe
- Simple ingredients: Uses affordable staples like beef, potatoes, carrots, and cabbage.
- One-pot meal: Everything cooks together, making cleanup easy and the flavors perfectly blended.
- Rich and comforting: A hearty dish that feels like home with every bite.
- Perfect for gatherings: Ideal for family dinners, holidays, or meal prep.
Ingredients Needed for Perfect Corned Beef and Cabbage
- Corned beef brisket: The star of the dish, slow-cooked until tender and flavorful.
- Cabbage: Adds mild sweetness and soaks up the beef’s savory juices.
- Potatoes: Starchy and hearty, they round out the meal perfectly.
- Carrots: Provide natural sweetness and balance to the salty beef.
- Seasonings: Spices like peppercorns, bay leaves, and mustard seeds infuse depth into the broth.
Step-by-Step Instructions to Make Corned Beef and Cabbage
- Prepare the beef: Rinse the corned beef brisket and place it in a large pot or slow cooker.
- Add seasonings: Sprinkle in the spice packet or your own blend of peppercorns, bay leaves, and mustard seeds.
- Simmer: Cover with water or broth and cook on low heat for 2.5–3 hours (stovetop) or 8–10 hours (slow cooker) until tender.
- Add vegetables: In the last 45 minutes, add potatoes and carrots. Add cabbage in the final 20 minutes so it doesn’t overcook.
- Slice and serve: Let the beef rest for 10 minutes before slicing against the grain. Serve with vegetables and broth.
Expert Tip: For extra flavor, swap water with beef broth or add a splash of Guinness beer to the cooking liquid.
Recipe Tips & Variations
- Low-sodium option: Rinse corned beef well before cooking to reduce saltiness.
- Make it spicy: Add red pepper flakes or a dash of hot sauce to the broth.
- Oven-baked version: Wrap corned beef in foil with seasonings and bake low and slow.
- Gluten-free: Naturally gluten-free, just check broth or beer labels if using.
How to Store & Reheat
Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of broth or microwave in short intervals until heated through. For longer storage, freeze sliced corned beef for up to 2 months and thaw before reheating.
Similar Recipes You Will Love
If you enjoyed this hearty corned beef and cabbage dish, you’ll love trying out a few more flavorful beef recipes. For another classic, check out this tender and savory Corned Beef. If you’re looking for something elegant and perfect for special occasions, try the rich and indulgent Beef Wellington. And for a versatile ingredient that adds depth to countless dishes, learn how to make Beef Tallow right at home.
Frequently Asked Questions (FAQ)
Can I make corned beef and cabbage in the slow cooker?
Yes! This recipe works perfectly in a slow cooker. Cook on low for 8–10 hours for tender beef and flavorful vegetables.
Why is my corned beef tough?
If the beef is tough, it likely needs more time to cook. Corned beef should be simmered low and slow until tender.
Do I need to use the spice packet?
No, you can make your own seasoning mix with bay leaves, peppercorns, mustard seeds, and cloves.
What can I serve with corned beef and cabbage?
It pairs beautifully with Irish soda bread, mustard, or horseradish sauce for an extra kick.
Corned beef and cabbage is a classic dish that’s comforting, flavorful, and surprisingly easy to make. Perfect for holidays, family dinners, or anytime you want a hearty meal, it’s a recipe worth adding to your collection. Try it out, share it with loved ones, and let this timeless dish bring warmth to your table.
Corned Beef and Cabbage
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 medium head of cabbage cut into wedges
- 6 medium potatoes peeled and halved
- 4 carrots cut into large chunks
- 1 onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tsp peppercorns
- Water or beef broth enough to cover
Instructions
- Rinse the corned beef brisket under cold water and place it in a large pot or slow cooker.
- Add the spice packet, onion, garlic, bay leaves, and peppercorns. Cover with water or broth.
- Bring to a boil, then reduce heat and simmer gently for 2.5–3 hours (or 8–10 hours on low in a slow cooker).
- Add potatoes and carrots in the last 45 minutes of cooking.
- Add cabbage wedges during the final 20 minutes so they stay tender but not mushy.
- Remove the beef, let it rest for 10 minutes, then slice against the grain.
- Serve with the vegetables and some of the cooking broth