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5 from 14 votes

Corned Beef and Cabbage

Corned beef and cabbage is a one-pot meal that combines corned beef brisket, green cabbage, potatoes, and carrots simmered with pickling spice and caraway, and is traditionally served in the US on St. Paddy's Day.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: Irish
Servings: 8

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

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