Corned Beef and Cabbage
This Corned Beef and Cabbage recipe delivers tender, juicy corned beef with perfectly cooked cabbage, potatoes, and carrots every time. Using a simple stovetop method, this classic comfort food is rich, savory, and ideal for holidays like St. Patrick’s Day or cozy family dinners.
Ingredients
- 3 –4 lb corned beef brisket flat cut preferred, spice packet included
- 1 medium green cabbage cut into wedges
- 4 –5 Yukon Gold or red potatoes halved
- 4 large carrots peeled and cut into chunks
- 1 large onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- ½ teaspoon black pepper
- Water or low-sodium beef broth enough to cover meat
- Optional for serving
- Grainy mustard
- Horseradish
Instructions
- Rinse the corned beef under cold water to remove excess surface salt.
- Place the corned beef in a large pot or Dutch oven, fat side up.
- Add onion, garlic, bay leaves, black pepper, and the spice packet.
- Pour in enough water or beef broth to fully cover the meat.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 2½–3 hours, until the beef is fork-tender.
- Add potatoes and carrots; simmer for 20 minutes.
- Add cabbage wedges and cook an additional 10–15 minutes, until tender.
- Remove beef from the pot and let rest for 10 minutes.
- Slice beef against the grain and serve with vegetables and a ladle of broth.
Notes
- A gentle simmer is key—do not boil aggressively or the beef may become tough.
- Resting the beef before slicing keeps it juicy.
- For lower sodium, discard the cooking liquid and serve with fresh vegetables.