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 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.
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 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.
- 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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Corned Beef and Cabbage
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 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your recipes are concise and easy to follow and always delicious!
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These awesome meals. Inspirational
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Is it just me – or does everyone else buy a corned beef large enough to feed 6 and it shrinks down to 1/2 the size???? Is there a way to prevent that? Either way – I’m making this this weekend. I’ve never tried this recipe but I’ve never been disappointed in anything I have made from this site.
Love all of your recipes. Can’t wait to try your corned beef recipe!!!
Could this be made in a Dutch Oven and cooked in the oven? If so – what would the oven temp be? Thank you
Hi Baker, we don’t recommend making this in a Dutch oven as most won’t fit all the ingredients. A large stock pot is a better way to go.
I love all your recipes Jim. Have tried many including several soups. Keep them coming. Thanks…
Looks like my own recipe except that I insert garlic slices into the meat and throw in several cloves to the water as the meat cooks.
Everything is better with garlic!
I was told to cook the corned beef alone for 45 minutes then drain the water, and it’s impurities, start the procedure over again cook for another 45 minutes and drain the water and impurities again, start the procedure again and cook the corned beef for another hour and a half the last half hour you had all the vegetables and dinner is ready.
Exactly the I have always made it, except I mix up a little brown sugar and mustard to glaze it (in the oven after it’s done) for about 10 -15 minutes. Can’t wait for St Patrick’s Day!
Thank you for all your great recipes and instruction!
Another great recipe Jim, thanks!
Hi Michael, thanks for the comment and so happy you enjoyed it!
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!
Hello Jim. Love all your recipes n videos . You make cooking fun and easy to follow. This corned beef recipe will be the 2nd year I made this way n it comes out wonderful! Thank you again n keep posting ! Bless you and your family!