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corned beef and cabbage recipe

Corned Beef and Cabbage Recipe

Make this corned beef and cabbage recipe for a tender, flavorful meal! Perfect for St. Patrick’s Day or any night you crave slow-cooked comfort food.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner, Main Course
Cuisine Irish-American
Servings 6 Servings
Calories 450 kcal

Ingredients
  

  • Main Ingredients
  • 1 3–4 lb corned beef brisket (flat cut or point cut), with spice packet
  • 10 cups water or enough to cover the beef
  • 1 bottle 12 oz beer – optional, adds richness
  • 2 bay leaves
  • 6 cloves garlic smashed
  • 1 tsp black peppercorns if not in spice packet
  • Vegetables
  • 1 lb yellow or red potatoes halved
  • 4 large carrots peeled and cut into 2-inch chunks
  • 1 small head green cabbage cut into wedges
  • 1 onion peeled and quartered
  • Optional Add-Ins
  • 1 Tbsp brown sugar balances saltiness
  • 1 Tbsp apple cider vinegar brightens flavor
  • 2 Tbsp unsalted butter for serving

Instructions
 

  • Prep the Beef
  • Rinse the corned beef brisket under cool water to remove excess brine, then pat dry. Place it fat-side up in a large Dutch oven or slow cooker, and sprinkle the spice packet over the top. Add bay leaves, garlic, and peppercorns.
  • Add Liquid
  • Pour in enough water (and beer, if using) to cover the beef. The liquid helps tenderize and infuse flavor throughout the meat.
  • Simmer Until Tender
  • Bring to a boil over high heat, then lower to a gentle simmer. Cover and cook 2 ½–3 hours, or until fork tender.
  • If using a crock pot, cook on Low for 8–9 hours or High for about 5 hours.
  • Add the Vegetables
  • Add carrots, potatoes, and onions once the beef is nearly tender. Cook for 20 minutes, then add cabbage wedges and cook another 15 minutes until vegetables are soft but not mushy.
  • Rest and Slice
  • Transfer beef to a cutting board, rest 10 minutes, then slice against the grain.
  • Serve
  • Arrange beef and veggies on a platter, spoon over some broth, and top with butter or fresh parsley if desired.

Notes

  • Low and slow cooking is key — don’t rush it!
  • Rinse the meat first to control saltiness.
  • Add cabbage last so it stays tender, not soggy.
  • Slice against the grain for juicy, tender results.
  • Save leftover broth — it makes an amazing base for soups.
  • Storage: Refrigerate up to 4 days or freeze for 2 months.
  • Reheating: Warm gently in broth on the stovetop or in the oven.