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Corned beef and cabbage recipe.
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5 from 10 votes

Corned Beef and Cabbage

Celebrate St. Patrick's Day with the best corned beef and cabbage! Juicy brisket, creamy horseradish sauce, and classic hearty veggies.
Prep Time15 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 30 minutes
Course: Dinner
Cuisine: Irish
Keyword: Corned Beef, Corned Beef and Cabbage, St. Patrick's Day Recipes
Servings: 6
Author: Lisa Bryan

Equipment

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
US - Metric

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.
    Step one of corned beef and cabbage: Cook the meat.
  • 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).
    Step two of corned beef and cabbage: Add the potatoes and carrots.
  • 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.
    Step three of corned beef and cabbage: Add the cabbage.
  • 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.
    How to make corned beef and cabbage.

Video

Notes

  • 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

Calories: 599kcal | Carbohydrates: 35g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2836mg | Potassium: 1604mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10343IU | Vitamin C: 143mg | Calcium: 110mg | Iron: 6mg