Best Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Ingredients: 3 to 3½ pounds corned beef brisket (with spice packet); 2 bay leaves; 1 ½ pound baby potatoes; 6 medium carrots (peeled and cut into 3-inch pieces); 1 head green cabbage (cut into 2-inch wedges)

A traditional St. Patrick’s Day feast always includes corned beef and cabbage! Slices of salt-cured beef brisket are served with creamy horseradish sauce and plated with classic Irish vegetables that will make you feel right at home.

Why I Love This Corned Beef and Cabbage

The Irish in me loves celebrating St. Patrick’s Day with comforting dishes that remind me of my roots. Some years I’ll make shepherd’s pie (my mom’s favorite) or Irish lamb stew (my dad’s favorite), and other years I’ll make this classic corned beef and cabbage. The savory, juicy beef is extra delicious when dipped in my homemade horseradish sauce, and the tender, slow-cooked veggies add that rustic heartiness. The flavors in this one-pot meal are simply perfect for a cold-weather dinner! You’ll also love this recipe because it:

Skips the curing process. While curing your own beef is doable, it’s also quite a long process. That’s why I always grab a brisket that’s already been cured!
Is simple yet satisfying. This is a classic, back-to-basics meal. And my horseradish sauce provides a slightly spicy bite that takes it to the next level.
Is great for leftovers. I love this for an easily reheatable dinner the next day. I also often turn leftovers into a corned beef hash for breakfast (so yum!).

Corned Beef and Cabbage Ingredients

Ingredients for corned beef and cabbage.

Corned Beef: Head to the meat section of your grocery store and look for a packaged, ready-to-cook corned beef brisket (usually with a spice packet included).
Potatoes: Smaller baby potatoes work best here. Yukon Golds or red potatoes hold their shape nicely as well.
Carrots: I like using a generous amount of carrots in my recipe. Once simmered, they become perfectly tender with a subtle sweetness.
Cabbage: A classic green cabbage is the way to go. As it cooks, it softens and turns slightly sweet.
Aromatics: Just a few bay leaves add a little extra depth. Most of the seasoning comes from the corned beef’s spice packet.

Pro Tip: If you’re looking for a slightly lighter option, corned turkey is also available. It’s lower in fat and cured with similar pickling spices. Just keep in mind the flavor will be milder since turkey is white meat.

How To Make Corned Beef and Cabbage

Step one of corned beef and cabbage: Cook the meat.

Step one: Start the brisket. Place the corned beef in a large pot or Dutch oven and add the spice packet and bay leaves. Cover with water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 2½ to 3 hours (about 50 minutes per pound), until fork-tender.

Step two of corned beef and cabbage: Add the potatoes and carrots.

Step two: Cook the veggies. Add the potatoes and carrots and cook for 10 to 15 minutes. Then add the cabbage and cook for another 15 minutes, until everything is tender.

Step three of corned beef and cabbage: Add the cabbage.

Step three: Slice and serve. Transfer the brisket to a cutting board and let it rest for a few minutes. Slice against the grain into ½-inch slices, then serve with the vegetables.

Slow Cooker Option

If you don’t have a large pot or Dutch oven, a slow cooker is a great alternative! Here’s what you’ll need to do:

Add the brisket and spices. Place the corned beef, spice packet, and bay leaves in the slow cooker. Cover with water and cook on low for 8 to 10 hours.
Add the veggies. After 4 hours, add the potatoes and carrots. About 2 hours before serving, add the cabbage.
Slice and serve. Remove the brisket, let it rest for 10 minutes, then slice and serve with the vegetables.

Common Questions

What type of meat is corned beef?

It’s salt-cured beef brisket. Since brisket is a naturally tougher cut of meat, it’s brined with large salt crystals and pickling spices to tenderize it.

Do I need to rinse the corned beef before cooking?

It’s optional, but if you’re worried about it being too salty, you can always soak it for 1 to 2 hours in cold water before cooking to reduce saltiness.

How much corned beef do I need?

Look for one that’s about 3 pounds. This is a great size for about six people and accounts for a bit of shrinkage during cooking. If you’re feeding a crowd or planning leftovers, you can always go bigger.

Do I need to use the spice packet?

No, you can always add your own mix of spices, like peppercorns, mustard seeds, bay leaves, and coriander.

Storage Tips

Let the corned beef and cabbage cool completely before storing. Transfer leftovers to airtight containers and refrigerate for up to 3 to 4 days. For best results, store the sliced corned beef and vegetables separately so the meat doesn’t get overly soft.

When reheating, warm everything gently on the stovetop with a bit of broth (if you have extra) or water to keep it from drying out. Corned beef also freezes well! Just freeze the meat without the cabbage for up to 3 months and thaw overnight in the fridge before reheating.

More St. Patrick’s Day Recipes

Cabbage Soup: A great starter!
Cottage Pie: If you prefer ground beef over lamb.
Fried Cabbage: My favorite cabbage side dish.
Colcannon: The best Irish mashed side dish.
Irish Coffee: A must-make for St. Patrick’s Day.
Or give these other St. Patrick’s Day food ideas a try!

If you make this corned beef and cabbage recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.

Corned Beef and Cabbage

Author: Lisa Bryan

5 from 10 votes

Read 35 Comments

Serves 6

Prep Time 15

Cook Time 3 15

Total Time 3 30

Save Recipe Leave Review Print

Description

Celebrate St. Patrick's Day with the best corned beef and cabbage! Juicy brisket, creamy horseradish sauce, and classic hearty veggies.

Video

Equipment

Le Creuset Dutch Oven

Ingredients

▢ 3 to 3½ pounds corned beef brisket (with spice packet)
▢ 2 bay leaves
▢ 1 ½ pound baby potatoes
▢ 6 medium carrots, peeled and cut into 3-inch pieces
▢ 1 head green cabbage, cut into 2-inch wedges

Instructions

Add the brisket to a pot. In a large stock pot or Dutch oven, add the corned beef brisket along with the spice packet and bay leaves. Cover everything with water.
Cook the brisket. Bring the liquid to a boil, then down to a simmer, and cover. Cook the brisket for 2 ½ to 3 hours (about 50 minutes per pound of brisket).
Add the vegetables. Add the potatoes and carrots to the pot, and cook for 10 to 15 minutes, until almost tender. Add the cabbage and cook for another 15 minutes, until tender.
Slice and serve. Transfer the brisket to a cutting board and the vegetables to a separate serving plate. Slice the brisket against the grain and serve with the potatoes, carrots, and cabbage. Optionally, it's great served alongside my horseradish sauce. You can also garnish with freshly chopped parsley, if you'd like.

Lisa’s Tips

Slow cooker option: Place the corned beef, spice packet, and bay leaves in the slow cooker. Cover with water and cook on low for 8 to 10 hours. After 4 hours, add the potatoes and carrots. About 2 hours before serving, add the cabbage.
Storage tips: Leftovers can be stored for 3 to 4 days in the fridge, or up to 3 months in the freezer.

Nutrition

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