Corned beef and cabbage is a meal that’s synonymous with St. Paddy’s Day here in the US. My version of this one-pot meal combines corned beef brisket that’s simmered with pickling spices, potatoes, cabbage, and carrots.

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

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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 or cottage 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 and is usually followed by a slice of heavenly chocolate Guinness cake with Irish cream frosting.

And the leftovers make for an easy and delicious breakfast of corned beef hash the next day!

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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.

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.

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 1/2 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.

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.

Recipe process shot collage group number three.

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

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.

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