Corned Beef and Cabbage: The Traditional Irish-American Classic Made Easy
This traditional Corned Beef and Cabbage features fork-tender, flavorful corned beef brisket simmered with potatoes, carrots, and cabbage in aromatic spiced broth. Perfect for St. Patrick’s Day or any time you crave hearty, comforting food. The simple one-pot method makes feeding a crowd easy!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6-8 servings
- Category: Main Dish, Holiday Meal
- Method: Simmering, Braising
- Cuisine: Irish-American
- Diet: Gluten Free
Ingredients
- 3-4 lb corned beef brisket with spice packet
- 10 cups water
- 1 large head cabbage, cut into wedges
- 1½ lbs baby potatoes
- 1 lb carrots, cut into chunks
- 2-3 parsnips (optional), cut into chunks
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- Mustard and horseradish for serving
Instructions
- Prep beef: Rinse corned beef under cold water. Pat dry. Place in large pot fat-side up.
- Simmer beef: Add water to cover by 1 inch. Add spice packet, onion, garlic, bay leaves, and peppercorns. Bring to boil, reduce to gentle simmer. Cover and cook 3 hours (or 50 min per pound) until fork-tender.
- Add root vegetables: Add potatoes, carrots, and parsnips. Simmer covered 45 minutes until tender.
- Add cabbage: Add cabbage wedges on top. Cover and simmer 15-20 minutes until tender.
- Rest meat: Remove beef to cutting board, tent with foil. Rest 10-15 minutes. Remove vegetables to serving platter with slotted spoon.
- Slice and serve: Slice beef ¼-inch thick AGAINST the grain. Arrange on platter with vegetables. Drizzle with cooking liquid. Serve with mustard and horseradish
Notes
- Rinse beef to remove excess salt
- Simmer gently—don’t boil vigorously
- Add vegetables in stages for proper cooking
- ALWAYS slice against the grain for tender meat
- Save cooking liquid for soup or reheating
- Beef is done when fork-tender (190-205°F internal)
- Let meat rest before slicing to retain juices
- Cabbage only needs 15-20 min—don’t overcook
- Make ahead and reheat for better flavor
- Stores 4 days refrigerated, freezes 3 months