Classic Corned Beef and Cabbage Recipe : Tender, Flavorful, and Easy to Make
Corned beef and cabbage is a timeless one-pot dish known for its savory, slow-cooked flavor and melt-in-your-mouth texture. Perfect for St. Patrick’s Day or a cozy dinner any time of year, this recipe combines brisket, tender cabbage, and hearty root vegetables in a rich, spiced broth. It’s simple to prepare and even better the next day. This is comfort food done right.
- Prep Time: 15 minutes
- Cook Time: 3.5–4 hours
- Total Time: About 4 hours
- Yield: 6–8 1x
Ingredients
3–4 lb corned beef brisket with spice packet
10 cups water (or enough to cover the meat)
1 onion, quartered
3 garlic cloves, smashed
1 bay leaf
1 tsp black peppercorns (if no spice packet)
4 large carrots, peeled and cut into chunks
4–5 medium potatoes, halved or quartered
1 small head of green cabbage, cut into wedges
Instructions
Simmer the Beef: Place corned beef in a large pot. Cover with water and add spice packet (or peppercorns, bay leaf, onion, and garlic). Bring to a boil, then reduce to low. Cover and simmer for 2.5 to 3 hours until tender.
Add Veggies: Add carrots and potatoes to the pot. Simmer for 20 minutes. Then add cabbage and cook for another 15–20 minutes until all vegetables are fork-tender.
Rest and Slice: Remove beef and let it rest for 10 minutes before slicing against the grain.
Serve: Plate sliced beef with vegetables and a ladle of broth. Optional: serve with mustard or horseradish.
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 25g
- Protein: 30g