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The Best Corned Beef and Cabbage Recipe

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 Classic Corned Beef and Cabbage Recipe

This recipe has been a long time coming! Over the years, I’ve made corned beef and cabbage that was just okay, but nothing that truly deserved a spot on the table.

No St. Patrick’s Day celebration (or comfort food collection) would be complete without a proper corned beef recipe—so I made it my mission to perfect one.

And here it is. Slow-simmered to tender perfection, this corned beef is infused with warm spices and paired with buttery potatoes, sweet carrots, and soft, flavorful cabbage.

It’s a one-pot meal that’s as easy as it is satisfying.

Whether you’re celebrating an Irish tradition or simply craving a hearty, no-fuss dinner, this recipe is bound to become a favorite.

Make it once, and you’ll wonder why you ever waited so long.

Let’s get cooking!

For Corned Beef and Vegetables

  • Corned Beef Brisket – The star of the dish, slow-cooked until tender and flavorful. Comes with a spice packet for extra seasoning.
  • Bay Leaves – Adds an earthy depth to the broth.
  • Coriander Seeds – Provides a subtle citrusy, floral aroma.
  • Mustard Seeds – Adds warmth and a hint of tang to the cooking liquid.
  • Salt and Black Pepper – Essential for seasoning the broth and balancing flavors.
  • Carrots – Brings natural sweetness and color to the dish.
  • Small Potatoes – A hearty addition that soaks up all the delicious flavors.
  • Onions – Adds sweetness and enhances the broth’s depth.
  • Green Cabbage – Softens beautifully and absorbs the savory, spiced broth.

For Cooking Liquid (Optional Enhancements)

  • Water – The traditional base for simmering the corned beef.
  • Beef Broth – Enhances the meaty flavor of the brisket.
  • Guinness Beer – A rich, malty option for added depth and Irish flair.

Classic Corned Beef and Cabbage Recipe

Looking for the ultimate St. Patrick’s Day meal? This classic Corned Beef and Cabbage is rich, hearty, and packed with comforting flavors.
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Course: Main Course
Cuisine: Irish-American
Keyword: Classic Corned Beef and Cabbage Recipe
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 10

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Ingredients

  • 3 lbs corned beef brisket (with spice packet)
  • 2 bay leaves
  • 1 tbsp coriander seeds
  • 2 tsp mustard seeds
  • Salt and freshly ground black pepper, to taste
  • 1 lb carrots, peeled
  • 3 lbs small potatoes, peeled
  • 2 large onions, cut into wedges
  • 1 green cabbage, cut into wedges

 

Instructions

  1. Prepare the Brisket:
     Place the corned beef in a large Dutch oven or stock pot. Sprinkle with the included spice packet, bay leaves, coriander seeds, mustard seeds, salt, and pepper.
  2. Add Liquid & Simmer:
     Pour in enough water to fully cover the brisket. For extra flavor, use a mix of beef broth and a bottle of Guinness. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
  3. Add Root Vegetables:
     Add the potatoes and carrots, return to a boil, then reduce heat again. Cover and simmer for about 30 minutes, or until the vegetables are nearly tender.
  4. Add Onions & Cabbage:
     Stir in the onion and cabbage wedges. Bring to a boil, then lower heat, cover, and cook for another 15 minutes, or until tender.
  5. Rest & Serve:
     Remove the corned beef from the pot and let it rest for 10 minutes before slicing. Serve warm with vegetables and broth.  

Tips for the Best Corned Beef & Cabbage

  • Low & Slow: Cooking at a gentle simmer ensures the beef stays tender.
  • Flavor Boost: Swap some water for beef broth and Guinness to enhance the taste.
  • Check Water Levels: Keep an eye on the liquid every 40 minutes, adding more as needed to prevent drying out.

 

Nutrition

Calories: 403kcal | Carbohydrates: 29g | Protein: 25g | Fat: 20g | Saturated Fat: 6g |
Cholesterol: 73mg | Sodium: 1718mg | Potassium: 1308mg | Fiber: 7g | Sugar: 6g |
Vitamin A: 7665IU | Vitamin C: 89.9mg | Calcium: 112mg | Iron: 7.5mg
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  1. Why is my corned beef tough and chewy?

Ah, the classic corned beef dilemma! If your corned beef is coming out dry and tough, it’s likely because it’s not getting enough low and slow love. Corned beef is a tough cut that needs a gentle simmer for hours to break down properly. Boiling it too hard? Big mistake. Keep the heat low and let it do its thing.

  1. When should I add the vegetables?

Timing is everything! Potatoes and carrots go in about 30 minutes before the corned beef is done. Cabbage? That’s a last-minute addition—just 15 minutes before serving—so it stays tender but not mushy. No one wants soggy cabbage!

  1. Can I make this in a slow cooker?

Absolutely! In fact, a slow cooker is one of the easiest ways to cook corned beef. Just toss everything in, cover with water (or beer!), and let it cook on LOW for 8-10 hours or HIGH for 4-5 hours. Add the potatoes and carrots halfway through and cabbage in the last hour. Easy, hands-off, and guaranteed tender!

  1. How can I amp up the flavor?

Want next-level flavor? Try this:
Swap some of the cooking water for beef broth or Guinness for extra richness.
Add extra spices like cloves, allspice, and a few smashed garlic cloves.
Throw in a splash of apple cider vinegar near the end—it brightens everything up!

  1. What can I do with leftovers?

Oh, the leftovers might be the best part! Here’s what you can do:
Corned Beef Hash – Fry up chopped corned beef, potatoes, and onions until crispy.
Reuben Sandwich – Rye bread, Swiss cheese, sauerkraut, and Thousand Island dressing. YES, PLEASE!

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