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Corned Beef and Cabbage Recipe

This classic corned beef and cabbage recipe is a hearty one-pot meal that’s slow-cooked until the brisket is tender and juicy. It's simmered with red potatoes, carrots, and wedges of green cabbage in a flavorful beef broth seasoned with peppercorns and bay leaves. Perfect for St. Patrick’s Day or a cozy Sunday dinner, this dish brings comfort food and tradition to the table with minimal effort and rich, savory results.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 470 kcal

Ingredients
  

  • 3 –4 lb corned beef brisket with spice packet included
  • 1 tbsp black peppercorns
  • 2 –3 bay leaves
  • 1 small onion peeled and quartered
  • 4 cups low-sodium beef broth or water
  • 6 –8 red potatoes halved
  • 4 –5 carrots peeled and cut into large chunks
  • 1 small head of green cabbage cut into wedges

Instructions
 

  • Stove-Top (Dutch Oven) Instructions:
  • Prep the beef
  • Rinse the corned beef brisket under cold water to remove excess salt. Place it fat-side up in a large Dutch oven.
  • Add seasoning and liquid
  • Sprinkle in the spice packet, bay leaves, peppercorns, and onion. Pour in enough beef broth (or water) to just cover the meat.
  • Simmer the brisket
  • Bring to a boil, then reduce to low heat. Cover and simmer for 2.5 to 3 hours, or until the meat is fork tender.
  • Add the potatoes and carrots
  • Once the beef is nearly done, add the potatoes and carrots to the pot. Cover and cook for another 20 minutes, or until vegetables are just tender.
  • Add the cabbage
  • Add the cabbage wedges on top and continue to cook 15 more minutes, or until soft but not falling apart.
  • Rest and slice
  • Remove the brisket and let it rest for 10 minutes before slicing across the grain. Serve with the vegetables and some ladled cooking broth.
  • Slow Cooker Instructions:
  • Follow the same ingredient prep.
  • Place the brisket, onion, spices, and broth in the crockpot.
  • Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
  • Add potatoes and carrots during the last 2 hours, and add the cabbage during the last hour.

Notes

  • Slice against the grain – This ensures your beef is melt-in-your-mouth tender.
  • Don’t rush it – Low and slow gives you better flavor and texture.
  • Add veggies at the right time – This keeps them firm and not mushy.
  • Skim foam – If you see white foam at the top early on, just skim it off for a clearer broth.
  • Rest the meat – Letting it sit before slicing keeps it juicy.
  • Adding all the vegetables too early (they’ll overcook).
  • Using salty broth with a salty brisket—always taste first.
  • Skipping the rinse—corned beef can be very salty out of the package.
  • Slicing with the grain—it’ll be chewy.
  • Add a splash of apple cider vinegar for tang.
  • Toss in a few cloves of garlic or chopped celery for aromatic depth.
  • Swap the water/broth for a bottle of Guinness stout—great for St. Patrick’s Day.
  • Gluten-free: Double-check broth and spice packet ingredients.
  • Low-carb: Skip the potatoes and use extra cabbage and carrots.
  • Vegan twist: Try this broth and veggie combo with tempeh or plant-based sausage.
  • Whole grain mustard or horseradish cream on the side.
  • Use leftovers in sandwiches or hash the next day with fried eggs!