Corned Beef and Cabbage Recipe

This classic corned beef and cabbage recipe is a timeless comfort dish that’s especially popular for St. Patrick’s Day, yet satisfying enough to enjoy year-round. Slow-simmering the corned beef allows it to become tender, juicy, and deeply flavorful, while the potatoes, carrots, and cabbage absorb the savory, seasoned broth as they cook. With minimal prep and a straightforward stovetop method, this recipe delivers dependable results and a traditional, hearty meal that’s perfect for family dinners or special occasions.

Ingredients

• 1 (3-pound) corned beef brisket with spice packet
• Water, enough to fully cover the meat
• 10 small red potatoes, halved
• 5 medium carrots, peeled and cut into 3-inch pieces
• 1 large head green cabbage, cut into wedges

Directions

1. Rinse the corned beef brisket under cold water to remove excess brine, then place it in a large Dutch oven or heavy pot.
2. Add enough water to completely cover the brisket, then sprinkle in the included spice packet.
3. Cover the pot and bring the water to a boil over high heat.
4. Reduce the heat to low and let the corned beef simmer gently for about 2 hours, or until it is nearly fork-tender.
5. While the meat cooks, prepare the potatoes, carrots, and cabbage.
6. Add the potatoes and carrots to the pot and continue simmering for 15–20 minutes, until they begin to soften.
7. Add the cabbage wedges, submerging them slightly in the broth, and cook for another 10–15 minutes, until all vegetables are tender.
8. Carefully remove the corned beef from the pot and let it rest for 5–10 minutes.
9. Slice the meat across the grain into even slices.
10. Serve the sliced corned beef with the vegetables and a ladle of the flavorful cooking broth.

Preparation Details

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 6