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.
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!
How to make it
Each number corresponds to the numbered written steps below.
- Chop 1 medium onion, halve 3 pounds of red potatoes, quarter 1 head of cabbage, and cut 3 large carrots into 3-inch chunks.
- 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.
- 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.
- 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. Note: For very hot corned beef, simply place the cut slices into the cooking liquid for a couple of minutes.
- Place the corned beef and cabbage on a platter with the carrots and potatoes. Serve with butter, mustard, and rye or brown bread. Enjoy!
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.
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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.
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!
Making extra is always a great idea!
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!!
Hi Kat, corned beef hash is great and we love it!
Another great recipe ! Thanks !
Thanks for the comment, Helen, and so happy you enjoyed!
Thanks for another great recipe! Can’t wait to make it!
Hi Christine, thanks for the comment and so happy you enjoyed it!
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.
Hi Angela, zero leftovers is always a good sign! Thanks for sharing with us and so happy you enjoyed it!
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 ☘️☘️☘️
Hi Colleen, thanks for the comment and a happy St. Paddy's Day to you!
Left over corned beef makes great Rueben sandwiches.
Hi Pamela, I totally agree!
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
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!
Hi Linda, thanks for the comment and so happy you're enjoying the recipes!
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.
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!
Do you boil the cornbeef covered
Hi Lucille, I don't but you can cover if you'd like.
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.
Hi Lor, so happy you enjoyed it and thanks for the comment!