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 Large, heavy-bottomed pot suitable for braising
1 Sharp Chef's Knife
1 Cutting Board
1 Slotted Spoon or Tongs For handling meat and vegetables
1 Ladle For serving broth

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

For a richer broth and enhanced flavor, consider adding a quartered onion, a few bay leaves, and black peppercorns to the Dutch oven along with the spice packet. Ensure your corned beef is fully submerged; a plate placed on top can help keep it down. When adding vegetables, time them carefully. The carrots and potatoes should be fork-tender but not mushy. The cabbage benefits from a shorter cooking time, retaining a slight crispness rather than becoming overly soft. Always slice the corned beef against the grain to ensure maximum tenderness. Resting the meat is crucial for juiciness before slicing.