Nothing brings the heartiest comfort to the table quite like Corned Beef and Cabbage. It’s the ultimate classic—tender, savory slices of corned beef nestled among vibrant, sweet carrots, buttery potatoes, and wedges of cabbage all cooked together in an aromatic broth. With every bite, you get a bit of nostalgia and a lot of deliciousness. Whether you’re celebrating St. Patrick’s Day or just looking for a soul-satisfying family dinner, this dish promises warmth, celebration, and a memorable flavor that has stood the test of time.

Corned Beef and Cabbage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Corned Beef and Cabbage lies in its simplicity—each ingredient plays a role in building deep layers of flavor, hearty textures, and eye-catching color. There’s nothing fussy here, just good honest staples that come together in perfect harmony.

Corned beef brisket (3 to 4 pounds): The star of the show, deeply seasoned, tender meat that brings bold, briny flavors.
Spice packet (from the brisket): A fragrant blend that infuses the meat and broth with signature warm, tangy notes.
Black peppercorns (1 tablespoon): For a subtle layer of earthy heat throughout the broth.
Bay leaves (2): Add a delicate, herbal backbone to balance the richness of the dish.
Low-sodium beef broth (4 cups): Provides a savory foundation, letting the meat’s natural flavors shine.
Water (4 cups): Ensures enough liquid for a gentle simmer and tender results.
Baby potatoes (1 pound, halved): These soak up the broth and become irresistibly creamy.
Carrots (4 large, peeled and cut into chunks): They lend earthy sweetness and gorgeous color to the pot.
Onion (1 medium, quartered): Aromatic and soft, it helps round out the broth with subtle depth.
Green cabbage (1 small head, cut into wedges): Essential for that iconic texture and sweetness as it cooks down.
Chopped fresh parsley (optional): A bright, herby garnish that adds freshness and a pop of color.

How to Make Corned Beef and Cabbage

Step 1: Prepare and Season the Brisket

Start by nestling your corned beef brisket in a large Dutch oven or stockpot, fat side up. Scatter the contents of the spice packet, black peppercorns, and bay leaves around the meat. This aromatic base infuses every layer of Corned Beef and Cabbage with irresistible flavor from the very beginning.

Step 2: Add the Broth and Begin Simmering

Pour the beef broth and water over the brisket until it’s completely submerged. Turn up the heat and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let the brisket simmer for 2 1/2 to 3 hours. The low, slow cook is the secret to melt-in-your-mouth meat and deeply flavored broth.

Step 3: Add the Potatoes, Carrots, and Onion

After the brisket has tenderized, drop in the baby potatoes, carrots, and quartered onion. These vegetables absorb all those beautiful flavors from the broth. Simmer together for about 20 minutes, letting the vegetables soften while retaining their shape.

Step 4: Finish with the Cabbage

Nestle the cabbage wedges around the other veggies in the pot. Simmer everything for another 15 to 20 minutes until the cabbage is just-tender and slightly sweet. This final addition completes your Corned Beef and Cabbage, filling your kitchen with that irresistible aroma.

Step 5: Rest, Slice, and Serve

Carefully lift the corned beef from the pot and let it rest on a cutting board for 5 to 10 minutes. Resting keeps the meat juicy and easier to slice. When ready, slice the meat against the grain for the most tender results. Arrange the corned beef on a platter surrounded by the cooked potatoes, carrots, onion, and cabbage. Spoon a bit of the cooking broth over everything and sprinkle with fresh parsley if you like. That’s Corned Beef and Cabbage perfection!

How to Serve Corned Beef and Cabbage

Garnishes

A shower of chopped fresh parsley brightens up the entire dish and makes it extra inviting. A little grainy mustard on the side also complements the salty richness of the corned beef. If you want to get a little fancy, thinly sliced scallions are a fresh, crunchy touch that works beautifully.

Side Dishes

While Corned Beef and Cabbage is wonderfully hearty on its own, you can round out your table with classic Irish soda bread or a simple crusty baguette to soak up the broth. A spoonful of horseradish or sharp mustard wakes up each bite. For something refreshing, try serving with crisp apple slices or a mustard-dressed green salad.

Creative Ways to Present

For a fun spin, try arranging each element in its own section on a big board or platter so folks can customize their plates. Mini-sandwich sliders using leftover corned beef and cabbage are always a crowd-pleaser. Or, for a rustic look, serve everything family-style right from the Dutch oven for that communal, passed-around-the-table vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Corned Beef and Cabbage keeps beautifully! Transfer everything to airtight containers, separating the meat and veggies if you like, and stash in the fridge. It will stay delicious for up to 4 days, making quick lunches or dinners easy and flavorful.

Freezing

If you want to savor Corned Beef and Cabbage later, both the meat and vegetables can be frozen. Cool everything completely first, then wrap the corned beef tightly and place veggies in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the corned beef and vegetables in a saucepan on the stove with a splash of broth or water to keep things moist. You can also microwave individual portions, covered, until hot. Slices of corned beef can be crisped under the broiler for a minute if you love those toasty edges.

FAQs

Can I make Corned Beef and Cabbage in a slow cooker?

Absolutely! Place all your ingredients (except the cabbage) in the slow cooker and cook on low for 8 to 9 hours or on high for 4 to 5 hours. Add the cabbage for the last hour so it stays tender but not mushy.

Why is the corned beef sometimes tough?

The key to a fork-tender Corned Beef and Cabbage is a very gentle simmer and plenty of time. If your brisket is tough, it likely needs more simmering—just let it go another 30 minutes and check again.

How do I slice corned beef for the best texture?

Let your corned beef rest for about 10 minutes, then always slice across the grain. This breaks up the muscle fibers for juicy, tender bites every time.

Can I add other vegetables to this dish?

For sure! Feel free to toss in parsnips, turnips, or even rutabaga if you want something extra hearty. Root veggies in general absorb the broth beautifully and add more depth.

Is this recipe gluten-free?

Yes, Corned Beef and Cabbage is naturally gluten-free as long as your beef broth and corned beef are both certified gluten-free, so always check the packaging if you have sensitivities.

Final Thoughts

There’s a reason Corned Beef and Cabbage has been beloved for generations—it’s simple, hearty, and always deeply satisfying. Give this recipe a try and enjoy the cozy comfort it brings to your table, whether it’s a special occasion or just a Tuesday night. You’re going to love sharing this tradition with the people you care about!

Corned Beef and Cabbage Recipe

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4.5 from 24 reviews

Author: Emma
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Celebrate St. Patrick’s Day with this classic Corned Beef and Cabbage recipe. Tender corned beef brisket cooked with aromatic spices, hearty vegetables, and served with a side of savory cabbage.

Ingredients

Scale

Corned Beef:

3 to 4 pounds corned beef brisket with spice packet
1 tablespoon black peppercorns
2 bay leaves

Vegetables:

4 cups low-sodium beef broth
4 cups water
1 pound baby potatoes, halved
4 large carrots, peeled and cut into chunks
1 medium onion, quartered
1 small head green cabbage, cut into wedges
Chopped fresh parsley for garnish (optional)

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Instructions

Cook the Corned Beef: Place the corned beef brisket in a large Dutch oven or stockpot. Add the spice packet, peppercorns, and bay leaves. Cover with beef broth and water. Simmer for 2 1/2 to 3 hours until tender.
Add Vegetables: Add potatoes, carrots, and onion. Cook for 20 minutes. Then add cabbage and cook for an additional 15-20 minutes until vegetables are tender.
Serve: Rest the corned beef, slice against the grain, and serve with cooked vegetables. Garnish with parsley if desired.