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    Home » All Recipes » Main Dish Recipes

    Corned Beef and Cabbage

    Published on Mar 10, 2023 by Tara · Updated on Mar 10, 2023 · As an Amazon Associate I earn from qualifying purchases. · 23 Comments

    Jump to Recipe Print Recipe

    Corned beef and cabbage is a meal that's synonymous with St. Paddy's Day here in the US.  This one-pot meal combines corned beef brisket that's simmered with pickling spice, potatoes, cabbage, and carrots.

    Overhead shot of platter with corned beef, cabbage, potatoes, and carrots with loaf of brown bread.

    In the US, St. Paddy's day means corned beef and cabbage, some Irish soda bread, and perhaps a green beer or two. 

    While in Ireland, many will enjoy Irish stew, brown bread, colcannon, shepherd's pie, and Guinness. 

    In our home, we enjoy a combination of both the US and the Irish traditions, and this corned beef and cabbage with potatoes and carrots is always on the menu!

    Ingredients shown: cabbage, potatoes, onion, pickling spice, caraway seeds, carrots, and corned beef.

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Chop 1 medium onion, halve 3 pounds of red potatoes, quarter 1 head of cabbage, and cut 3 large carrots into 3-inch chunks.

    Corned beef and cabbage recipe process shot collage group number one.

    1. Add a 3-pound cured corned beef to a large pot along with the onion, 1 tablespoon of pickling spice, and 2 teaspoons of caraway seeds and fill it with enough water to completely cover the beef.  Bring the pot to a boil, then lower to a gentle simmer.  
    2. Cook the corned beef for about 2 ½ hours or until fork tender, checking occasionally for doneness. Once tender, remove it from the pot and place on a platter covered with foil to stay warm.

    Recipe process shot collage group number two.

    1. Add the potatoes, cabbage, and carrots to the pot and bring to a boil.  Once boiling, turn the heat down to a simmer and cook until the veggies are tender (about 20-30 minutes).
    2. Slice the corned beef against the grain.  Note: For very hot corned beef, simply place the cut slices into the cooking liquid for a couple of minutes.  

    Recipe process shot collage group number three.

    1. Place the corned beef and cabbage on a platter with the carrots and potatoes.  Serve with butter, mustard, and rye or brown bread.  Enjoy!

    Overhead shot of platter with corned beef, cabbage, potatoes, and carrots along with small bowl of mustard on walnut cutting board.

    Top tips for corned beef and cabbage

    • Cured vs. uncured. Some stores will sell non-cured corned beef which is kind of an oxymoron.  We recommend using cured corned beef over non-cured because the flavor is much better.  
    • Flat vs. point. You can use either cut you choose.  Or if making a bigger meal use the full brisket. The flat cut will be leaner and likely more expensive, while the point cut will be fattier and more flavorful because it has more connective tissue. The flat cut is also easier to cut.
    • Cooking the corned beef.  Corned beef needs about 40-50 minutes per pound and should be cooked until fork tender.  Check for doneness periodically.
    • Veggies. Other than the flavor from the pickling spice and caraway seeds, the veggies are minimally seasoned.  We recommend adding salt and pepper to taste, and as much butter as you'd like at the table with plenty of Irish butter.

    Platter with corned beef, cabbage, potatoes, and carrots with small bowl of mustard in the background.

    If you’ve enjoyed this corned beef and cabbage recipe or any recipe on this site, give it a 5-star rating and leave a review.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Corned beef and cabbage recipe featured image.

    Corned Beef and Cabbage

    5 from 5 votes
    Prep Time: 5 mins
    Cook Time: 3 hrs
    Total Time: 3 hrs 35 mins
    Servings: 8
    Print Pin Rate
    Author: James

    Ingredients

    • 1 3-pound cured corned beef brisket
    • 1 medium onion chopped
    • 1 tablespoon pickling spice
    • 2 teaspoons caraway seeds
    • 3 pounds red potatoes halved
    • 1 head cabbage quartered
    • 3 large carrots cut into 3-inch chunks
    • salt and pepper to taste

    Instructions

    • Add the corned beef, onion, pickling spice, and caraway seeds to a large pot and fill it with water until completely covered. Bring to a boil, then lower to a gentle simmer. Cook the corned beef until fork tender (about 2 ½ hours, but check for doneness occasionally).
    • Once the corned beef is tender remove it from the pot and tent with foil to keep warm.
    • Add the potatoes, cabbage, and carrots to the pot and bring to a boil. Once boiling, turn the heat down to a simmer and cook until the veggies are tender (about 20-30 minutes).
    • Slice the corned beef against the grain and serve on a platter along with the cabbage, potatoes, and carrots. Serve with plenty of butter, mustard, and rye or brown bread. Enjoy!

    Notes

    • The exact time will vary.  Cook the corned beef until fork tender which will be approximately 40-50 minutes per pound.
    • A "cured" corned beef is recommended over non-cured which uses natural nitrates like celery juice.  The flavor won't be the same.
    • Leftovers can be saved for up to 3 days and are great for sandwiches.

    Nutrition

    Calories: 526kcal | Carbohydrates: 54.7g | Protein: 29.2g | Fat: 21.6g | Saturated Fat: 9.2g | Cholesterol: 106mg | Sodium: 1220mg | Potassium: 1726mg | Fiber: 11.4g | Sugar: 12.4g | Calcium: 120mg | Iron: 11mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Lisa

      March 10, 2023 at 4:34 pm

      Leftovers? We ALWAYS run out of corned beef, no matter how much I make! We buy two so I can make one for sandwiches later!

      Reply
      • Jim

        March 11, 2023 at 8:21 am

        Making extra is always a great idea!

        Reply
        • Kat

          March 11, 2023 at 10:21 am

          Plenty of extra corned beef, potatoes, and carrots are a must to be ground up with more onion, salt, and ground pepper to taste for corned beef hash. The hash freezes well too. Yummm!!

          Reply
          • Jim

            March 11, 2023 at 2:40 pm

            Hi Kat, corned beef hash is great and we love it!

            Reply
    2. Helen

      March 11, 2023 at 11:34 am

      5 stars
      Another great recipe ! Thanks !

      Reply
      • Jim

        March 11, 2023 at 2:42 pm

        Thanks for the comment, Helen, and so happy you enjoyed!

        Reply
    3. Christine Macaluso

      March 11, 2023 at 4:59 pm

      5 stars
      Thanks for another great recipe! Can’t wait to make it!

      Reply
      • Jim

        March 11, 2023 at 6:51 pm

        Hi Christine, thanks for the comment and so happy you enjoyed it!

        Reply
    4. Angela

      March 11, 2023 at 5:53 pm

      5 stars
      I made this 1 week before St. Patrick’s Day to make sure everyone liked it, I had no left overs everyone absolutely loved it. I have to make it again for St. Patrick’s Day.

      Reply
      • Jim

        March 11, 2023 at 6:52 pm

        Hi Angela, zero leftovers is always a good sign! Thanks for sharing with us and so happy you enjoyed it!

        Reply
    5. Colleen Simmons

      March 11, 2023 at 10:43 pm

      Oh oh goodness sakes how I would love to make this!! Sorry I can’t cook anymore (handicap issues) I have made this for eons of years & it’s totally delicious ☘️ All y’all cooking for St. Paddy’s Day enjoy especially for me!! As a Colleen I am lrish ☘️☘️☘️

      Reply
      • Jim

        March 13, 2023 at 10:41 am

        Hi Colleen, thanks for the comment and a happy St. Paddy's Day to you!

        Reply
    6. Pamela foard

      March 12, 2023 at 10:25 am

      Left over corned beef makes great Rueben sandwiches.

      Reply
      • Jim

        March 13, 2023 at 10:42 am

        Hi Pamela, I totally agree!

        Reply
    7. Nancy Smerecki

      March 12, 2023 at 12:41 pm

      As for vegetables I like to cut cabbage in 8 parts. Halved the carrots and potatoes. Have a three inch side by fourteen inch pan. Line everything up pretty. Add a bit of corn beef stock to it. Cook til done, thirty five minutes or so. Clean eating

      Reply
    8. Linda Cannizzaro Pastore

      March 14, 2023 at 1:40 pm

      5 stars
      Hi Jim been seeing all your great easy familiar recipes and can’t wait to try them all. I’m a NY’er and all Italian and even though they are familiar ones they are worth sharing and cooking again and again. Thanks for your help in the kitchen. Looking forward to all your delicious meals. Can’t wait to follow you!

      Reply
      • Jim

        March 15, 2023 at 8:30 am

        Hi Linda, thanks for the comment and so happy you're enjoying the recipes!

        Reply
    9. Deanna Rigano

      March 15, 2023 at 6:57 pm

      I normally use a crock pot but will try this too. Jim do you use the pickled spice that comes in the bag? Love your recipes, made quite a few.

      Reply
      • Jim

        March 15, 2023 at 9:39 pm

        Hi Deanna, you can use the pickling spice that comes in the bag or you can add your own. In this recipe I added the jarred pickling spice and carraway seeds to create my own. So happy you're enjoying the recipes!

        Reply
    10. lucille

      March 17, 2023 at 8:02 am

      Do you boil the cornbeef covered

      Reply
      • Jim

        March 17, 2023 at 3:14 pm

        Hi Lucille, I don't but you can cover if you'd like.

        Reply
    11. Lor

      March 17, 2023 at 8:16 am

      5 stars
      Simple and oh so good.
      For those that don't category mustard with their corned beef, I mix melted butter and horseradish and pour over cabbage and potatoes.

      Reply
      • Jim

        March 17, 2023 at 3:15 pm

        Hi Lor, so happy you enjoyed it and thanks for the comment!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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