Corned Beef and Cabbage recipe
Corned beef and cabbage is a beloved Irish classic that brings comfort and tradition to the table. This hearty dish, often enjoyed on St. Patrick’s Day, combines tender, flavorful corned beef with perfectly cooked vegetables, creating a meal that’s simple yet satisfying.
With only a few basic ingredients—corned beef, potatoes, carrots, and cabbage—you can recreate this timeless favorite. Slowly simmered until fork-tender, the corned beef takes on a rich, savory taste, while the vegetables absorb the flavorful broth for a truly comforting dish.
Serve it with mustard or horseradish for an extra kick, and you have a wholesome, flavorful meal that’s perfect for family gatherings or a cozy night at home. Whether you’re a fan of Irish cuisine or just seeking a hearty, comforting meal, this corned beef and cabbage recipe delivers.
Corned Beef and Cabbage Ingredients
Corned Beef Brisket
This flavorful cut of beef, slowly simmered to perfection, is the heart of the dish, delivering tender, juicy bites infused with savory spices.
Red Potatoes
Earthy and buttery, these potatoes soak up the rich broth, providing a hearty balance to the dish.
Carrots
Sweet and tender, the carrots add vibrant color and a natural sweetness, enhancing the savory flavors.
Cabbage
Mild and tender, cabbage completes the meal, absorbing the seasoned broth while adding a fresh, slightly crisp texture.
Recipe Tips
- Simmer Slowly for Maximum Tenderness
For perfectly tender corned beef, patience is key. Simmering the brisket at a low temperature allows the meat to break down slowly and absorb the seasoning from the spice packet. Boiling the meat too quickly can result in a tough, dry texture. Keep the heat low and make sure to cover the pot to trap in the moisture. It’s best to calculate the cook time based on weight, around 45 to 50 minutes per pound. - Cut Vegetables for Even Cooking
When preparing your vegetables, keep in mind that uniform sizes ensure even cooking. Halving the red potatoes and cutting the carrots into 3-inch pieces helps them cook at the same rate. As for the cabbage, slicing it into wedges is ideal for softening without becoming mushy. Add vegetables in stages, starting with the potatoes and carrots, and finishing with the cabbage, which cooks faster. - Let the Corned Beef Rest Before Slicing
Allowing the corned beef to rest for 15 minutes after cooking is essential for maintaining its juicy texture. If you slice it too soon, the juices will escape, leaving the meat drier. Always slice corned beef against the grain for the most tender and flavorful results. This simple step makes a big difference in the final texture of the dish.
What to Serve with Corned Beef and Cabbage
- Irish Soda Bread
A warm, freshly baked loaf of Irish soda bread is the perfect companion to corned beef and cabbage. The slightly sweet, dense texture pairs wonderfully with the savory richness of the dish. Plus, the bread is excellent for soaking up the flavorful broth left in the bowl. - Dijon Mustard or Horseradish Sauce
These condiments offer a tangy, spicy contrast to the richness of corned beef. Whether you prefer the sharp bite of horseradish or the smooth heat of mustard, adding one of these to your plate can elevate the dish’s flavor profile. - Roasted Parsnips
For a side that’s still in line with the traditional Irish theme, roasted parsnips bring a slightly sweet, earthy flavor. Roasting them adds a crispy, caramelized exterior that balances the soft textures of the cabbage and potatoes in the main dish.
FAQ
- How do I know when my corned beef is done?
The corned beef is done when it reaches a fork-tender texture. This usually takes around 45-50 minutes per pound. For extra accuracy, use a meat thermometer to ensure it reaches an internal temperature of 160°F. - Can I cook this recipe in a slow cooker?
Yes! You can transfer the ingredients to a slow cooker. Set it on low for 8 to 10 hours or high for 4 to 5 hours. The slow cooker method works beautifully for keeping the corned beef tender and flavorful. - Can I make this recipe ahead of time?
Absolutely! Corned beef and cabbage can be made a day ahead. Let the corned beef cool completely, then refrigerate. When you’re ready to serve, reheat the corned beef in its broth over low heat to retain moisture and flavor. - What can I do with leftovers?
Leftover corned beef is incredibly versatile. Use it for sandwiches, hash, or toss it into a stir fry. You can also enjoy it cold, sliced thin for a snack or salad topping.
Corned Beef and Cabbage
Ingredients
- 1 large head of cabbage
- 1 corned beef brisket 3 pounds with spice packet
- 10 small red potatoes
- 5 medium-sized carrots
Instructions
- Begin by assembling all of the ingredients. Place the corned beef in a Dutch oven and pour in enough water to fully submerge it. Add the contents of the spice packet, cover the pot, and bring it to a boil. Once boiling, reduce the heat and allow the beef to simmer gently for approximately two hours, or until it reaches a near fork-tender state.
- While the corned beef is cooking, prepare the vegetables. Cut the red potatoes in half, peel the carrots, and slice them into 3-inch segments. Chop the cabbage into small wedges.
- After the beef has been cooking for two hours, add the potatoes and carrots to the pot. Continue cooking until the vegetables are nearly tender, and the corned beef is completely fork-tender, which should take about 10 minutes. Finally, introduce the cabbage wedges and cook for an additional 15 minutes, or until the cabbage softens.
- Once the meat is done, remove it from the pot and let it rest for 15 minutes. Keep the broth and vegetables warm in the Dutch oven. Slice the meat across the grain before serving it alongside the cooked vegetables and the flavorful broth.
