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Corned beef and cabbage on a large platter
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5 from 10 votes

Corned Beef and Cabbage

Celebrate St. Patrick's Day the right way - with 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
Servings: 6 servings
Author: Lisa Bryan

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

  • In a large stock pot or Dutch oven, add the corned beef brisket along with spice packet, and bay leaves. Cover everything with water.
    A pot cooking brisket for corned beef and cabbage
  • 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).
    Cooking brisket in a steel pot for corned beef and cabbage
  • 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.
    A steel pot with corned beef and cabbage
  • 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 horseradish sauce.
    A large platter of corned beef and cabbage

Video

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