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This Corned Beef and Cabbage is the best traditional version of the dish you’ll find anywhere, with savory corned beef and tons of veggies! It’s perfect for St. Patrick’s Day.
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Corned beef and cabbage are a traditional dish that is popular in Ireland and the United States, especially around St. Patrick’s Day. It is a hearty meal that consists of corned beef, boiled cabbage, potatoes, and carrots.
Corned beef is made from beef brisket that has been cured in a brine solution made from salt, water, and a variety of spices, such as peppercorns, cloves, and bay leaves. This curing process gives the beef its distinctive flavor and tender texture.
Some people like to serve Cabbage with Corned Beef with mustard, horseradish, or other condiments, while others prefer to enjoy it on its own.
I’ve mentioned before that I never do much for St. Patrick’s Day. I know, y’all, I know, and no judgment on those who love celebrating. I’m glad y’all are having fun out there. But it’s just not on my radar too much!
Still, I get such a hankering for Corned Beef and Cabbage around this time of year, so I have to share my recipe for it!
Everyone has their own version of this dish, but this may be the BEST Corned Beef and Cabbage recipe out there. Sorry, not sorry!
It’s just so full of flavor, and all the veggies come out perfect. The corned beef is just melt-in-your-mouth good, and it’s enough to make me want to turn St. Patrick’s Day into a party every year.
There are probably a few ways to make this recipe “traditionally,” … but I think this is the best!! I hope you enjoy it!
Corned Beef and Cabbage: Ingredients & Substitutions
For this Corned Beef and Cabbage recipe, you will need …
Ingredients
- corned beef brisket with spice packet – often around St. Patrick’s Day, any corned beef brisket you buy will also come with a spice packet. Sometimes it’s the same year-round, too. The spices are (usually) a mixture of mustard, bay leaf, cinnamon, dill, red pepper flakes, and other common seasonings!!
- water – to cook your meat and veggies, of course!
- onion, carrots, celery, red potatoes – your veggies make this meal filling and hearty.
- salt – for flavor.
- cabbage – the other star of the show! You want a small head of cabbage that’s cut into eight wedges.
How to make Corned Beef and Cabbage
First, mix your corned beef with other ingredients. In a large pot or Dutch oven, combine the corned beef with the spice packet contents, water, onion, carrots, celery, and salt. Bring the mixture to a simmer, skimming off any foam that rises to the surface.
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Second, simmer it more and add your potatoes. Once the foam has been removed, cover the pot and reduce the heat to low. Simmer it until the meat is almost fork-tender (which should take about 3 hours). Add the potatoes and simmer, uncovered, until the potatoes are almost tender (which should take 30 minutes).
Third, add your cabbage. Place the cabbage pieces on top of and around the meat. Cover the pot and simmer the mixture again until the cabbage is tender. (This takes about 20-30 minutes.)
Finally, remove the corned beef and serve! Remove the meat to a cutting board and let it rest for 10 to 15 minutes. After that, cut the meat across the grain and serve it with vegetables and broth!
Corned Beef and Cabbage Recipe: FAQs
This should provide about eight servings.
This recipe takes a bit more than 4 hours. HOWEVER, like many soup/stew recipes, most of that is hands-off. The prep time is only 10 minutes. The rest of it? Waiting for that yummy, yummy corned beef to cook!
One of the best ways to strengthen your Cabbage with Corned Beef, and this is a secret, but a good one is to switch out some of the water with apple juice or even beer. You can also serve the dish with condiments, such as mustard, horseradish, or vinegar, to add more flavor to each bite.
In addition to cabbage, potatoes, and carrots, you can also use other vegetables, such as onions, turnips, and parsnips. Some people also like to add apples or raisins to the pot to add a touch of sweetness to the dish.
Yes, you can make it in a slow cooker. To do this, place the corned beef in the slow cooker and add the vegetables around the beef. Cook on low for 6-8 hours or until the vegetables and beef are fully cooked and tender.
To store leftovers, place the cooled food in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the leftovers for up to 2 months.
Other recipes you may enjoy
Corned Beef and Cabbage
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Equipment
Ingredients
- 1 corned beef brisket with spice packet, 3-4 pound
- 12 cups water
- 1 large onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- ½ teaspoon salt
- 1 ½ – 2 pounds red potatoes, halved
- 1 small head cabbage, cut into eight wedges
Instructions
- Combine the corned beef with the spice packet contents, water, onion, carrots, celery, and salt in a large pot or Dutch oven. Bring the mixture to a simmer, skimming off any foam that rises to the surface.
- Once the foam has been removed, cover the pot and reduce the heat to low. Simmer until the meat is almost fork-tender, about 3 hours.
- Add the potatoes and simmer, uncovered, until the potatoes are almost tender, about 30 minutes.
- Place the cabbage pieces on top of and around the meat. Cover the pot and simmer until the cabbage is tender, about 20-30 minutes.
- Remove the meat to a cutting board and let it rest for 10 to 15 minutes.
- Cut the meat across the grain and serve with the vegetables and broth, if desired.
Notes
- Try switching out some of the water for apple juice or beer.
- If desired, you can also serve the dish with condiments, such as mustard, horseradish, or vinegar, to add more flavor to each bite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
