Corned Beef and Cabbage

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Print Recipe

Cook Time 2 30

Total Time 2 30

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3866.1 kcal

Equipment

1 Dutch Oven A heavy-bottomed pot suitable for simmering.
1 Chef's knife For preparing vegetables and slicing meat.
1 Cutting Board For safe and efficient food preparation.
1 Slotted Spoon or Tongs For removing meat and vegetables from the broth.
1 Serving Platter For presenting the finished dish.

Ingredients

Main

1 3 pound corned beef brisket with spice packet
10 small red potatoes
5 medium carrots
1 large head cabbage

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. Dotdash Meredith Food Studios
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes. Dotdash Meredith Food Studios
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth. DOTDASH MEREDITH FOOD STUDIOS

Notes

To achieve optimal tenderness and flavor, ensure the corned beef simmers gently, rather than boiling vigorously, which can toughen the meat. For an enhanced depth of flavor, consider searing the corned beef brisket on all sides in a little fat before adding water and the spice packet. This develops a rich crust through the Maillard reaction. Timing is crucial for the vegetables; add them sequentially to ensure they cook evenly without becoming mushy. The cabbage, in particular, cooks quickly, so monitor it closely to retain a slight crispness. Always rest the corned beef for at least 15 minutes after cooking to allow the juices to redistribute, resulting in a more succulent slice. Slice against the grain for maximum tenderness.