Corned Beef with Cabbage

Make traditional Irish Corned Beef with cabbage, potatoes and carrots that's rustic, flavorful and beautifully tender. Stovetop, slow cooker and Instant Pot methods given.

Corned Beef and Cabbage - the hearty, comforting dish that conjures up images of cozy family dinners and Irish pubs.

This classic recipe brings together tender, flavorful corned beef with an array of perfectly cooked vegetables, all simmered to perfection in a savory broth.

For this recipe, we'll walk you through the step-by-step process of creating this timeless favorite.

Whether you're celebrating St. Patrick's Day or simply craving a wholesome, satisfying meal, this recipe has got you covered.

What Beef for Irish Corned Beef?

For this traditional corned beef and cabbage recipe, you should use corned beef. Corned beef is typically beef brisket that has been cured in a seasoned brine, giving it a distinct flavor and pinkish color. It's the traditional meat choice for this classic dish.

You can find corned beef in most grocery stores, especially around St. Patrick's Day when it's especially popular. It's typically sold with the seasoning packet included.

Be sure to use beef brisket that has been corned or cured when making corned beef and cabbage.

Why You'll Love This Recipe

• Classic Comfort Food: Corned beef and cabbage is a timeless classic that brings comfort and warmth to your table. It's a hearty meal that's perfect for any time of the year, from chilly winter nights to cozy Sunday suppers.
• Easy Preparation: Despite its impressive appearance, this dish is surprisingly easy to make. You'll be amazed at how quickly you can put together a satisfying dinner for your family and friends.
• Impressive Presentation: If you're hosting a dinner party or holiday gathering, Corned Beef and Cabbage is an impressive dish that will wow your guests. Its vibrant colors and savory aroma make for a fantastic centerpiece.
• Versatility: This recipe is versatile, allowing you to adapt it to your preferences. You can play around with the vegetables, add your favorite spices, or even experiment with different sides.
• Leftovers Galore: Corned beef and cabbage leftovers are a treat in themselves. Use them in sandwiches, salads, or hash for days of delicious meals.
• St Patrick's Day: This is a traditional Irish dish - perfect for St Patrick's Day.

Ingredients

You only need simple pantry ingredients for this recipe!

ngredients: Now, let's take a closer look at the star players in our Corned Beef and Cabbage recipe:

• Corned Beef: This is the heart of the dish, typically brisket that has been cured and seasoned with pickling spices. If you can't find corned beef, you can use a similar cut of beef and add your own pickling spices.
• Onion: It adds a subtle sweetness and depth of flavor to the broth.
• Garlic Cloves: Garlic brings its aromatic, savory notes to the mix. Feel free to adjust the amount to suit your taste.
• Bay Leaves: These aromatic leaves infuse the broth with a subtle herbal essence.
• Spice packet: If your corned beef didn't come with a spice packet, you can use 2 tablespoons of store bought pickling spice blend (like McCormick's) or see below to make your own.
• Beef Broth or Water: The liquid base for simmering your corned beef. Beef broth adds extra richness, but water works well too.
• Potatoes: Choose waxy potatoes like red or Yukon gold, which hold their shape and absorb the flavors beautifully.
• Cabbage: Opt for a small head of green cabbage, which becomes tender and flavorful as it simmers in the broth.
• Carrots: Carrots add a touch of sweetness and vibrant color to the dish. They also absorb the savory flavors of the broth.

See the recipe card for quantities and method.

Substitutions

• If you're not a fan of corned beef, you can use other cuts of beef, such as regular brisket or chuck roast, and add pickling spices. Adjust cooking times accordingly.
• Swap beef broth for chicken broth or vegetable broth if you prefer a lighter flavor.
• If your corned beef didn't come with a spice packet, you can use 2 tablespoons of store bought pickling spice blend (like McCormick's) or see below to make your own.

Homemade Corned Beef Spice Packet Mix

If your corned beef didn't come with a spice packet, you can make your own!

Homemade Pickling Spice Blend:

• 1 tablespoon whole black peppercorns (black or mixed)
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole yellow mustard seeds
• 1 tablespoon whole allspice
• 1 teaspoon ground ginger
• 1 teaspoon whole cloves
• ½ teaspoon ground cinnamon
• ½ teaspoon whole cloves

Combine these spices in a small bowl, and use 2 tablespoons for this Corned Beef and Cabbage recipe. Store leftover in an airtight jar to use for another recipe.

How to make Corned Beef with Cabbage

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

Stovetop / Dutch Oven / Boiled

Place the corned beef, quartered onion, minced garlic, bay leaves, and spices in a large, heavy-bottomed pot (or Dutch oven) on the stovetop.

Pour in the beef broth, ensuring that the corned beef is fully submerged.

Place the pot on the stovetop over medium-high heat and bring the liquid to a boil.

Once it boils, reduce the heat to low, cover the pot with a lid, and let it simmer gently for approximately 2.5 to 3 hours or until the corned beef is tender. Check occasionally to ensure it's simmering gently and add more broth or water if needed to keep it covered.

About 30 minutes before the corned beef is done, add the peeled and quartered potatoes, cabbage wedges, and cut carrots to the pot. Arrange them around the corned beef.

Continue to simmer until the vegetables are tender, which should take about 30 minutes.

Remove the corned beef from the pot and let it rest for a few minutes.

Slice the corned beef against the grain into thin slices.

Serve the sliced corned beef with the cooked vegetables, using some of the cooking liquid as a flavorful broth.

Slow Cooker / Crock Pot

1. Place the corned beef in the slow cooker.
2. Add the quartered onion, minced garlic, bay leaves, and spices to the slow cooker.
3. Pour in the beef broth or water, ensuring that the corned beef is fully covered.
4. Cover the slow cooker with its lid and set it to cook on low heat.
5. Let it cook on low for approximately 7-8 hours, or until the corned beef is tender and easily pierced with a fork.
6. About 1.5 to 2 hours before the end of the cooking time, add the peeled and quartered potatoes, cabbage wedges, and cut carrots to the slow cooker, arranging them around the corned beef.
7. Continue to cook on low heat until the vegetables are tender, but not overcooked.
8. Remove the corned beef from the slow cooker and let it rest for a few minutes.
9. Slice the corned beef against the grain into thin slices.
10. Serve the sliced corned beef with the cooked vegetables, using some of the cooking liquid as a flavorful broth.

Instant Pot / Slow Cooker

1. Place the corned beef, onion, minced garlic, spices, and bay leaves in the Instant Pot.
2. Pour in the beef broth, then close the Instant Pot lid securely.
3. Set the Instant Pot to "Pressure Cook" for 70 minutes, ensuring the vent is sealed. After cooking, allow a natural pressure release for 20 minutes.
4. Carefully remove the corned beef from the Instant Pot and set it aside. Strain the flavorful broth back into the Instant Pot.
5. Add the quartered potatoes, cabbage wedges, and carrot pieces to the broth in the Instant Pot.
6. Close the Instant Pot lid again, ensuring it's sealed, and cook under pressure for 5 minutes.
7. Release the pressure gently when done.
8. Slice the corned beef into thin slices and transfer them to a plate along with the cooked potatoes, cabbage, and carrots.

Scroll down for the full ingredients list and method.

Serving Suggestions

1. Mustard: Serve with a side of tangy Dijon mustard for dipping the beef.
2. Irish Soda Bread: A slice of warm, freshly baked Irish soda bread is the perfect accompaniment for St Patrick's Day. Try white soda bread.
3. Horseradish Sauce: Add a dollop of creamy horseradish sauce for a bit of heat. Or try Horseradish Aioli.
4. Pickles: Pickled gherkins or onions make for delightful, zesty side bites.

Variations

While the classic Corned Beef and Cabbage recipe is a crowd-pleaser, there are endless ways to put your unique spin on it:

1. Beer-Braised: Replace some of the beef broth with your favorite beer for a richer, slightly bitter note. We like using stout, dark ale, or Guinness.
2. Slow Cooker: If you're short on time, toss everything into a slow cooker and let it simmer all day for tender, fall-apart results.
3. Spicy Twist: Add red pepper flakes or a dash of hot sauce for a spicy kick.
4. Herb Infusion: Enhance the flavor by adding fresh herbs like thyme or rosemary to the pot.
5. Leave out the potatoes while cooking, and instead serve the corned beef with mashed potatoes. I love rich Truffle Mashed Potatoes, or the more traditional Irish Colcannon (mashed potatoes with cabbage).

More Beef Recipes

Storage

If you somehow have leftovers (which, trust me, is a good thing), here's how to handle them:

• Store the leftover corned beef, vegetables, and broth separately in airtight containers in the refrigerator.
• Corned beef can be kept for up to 3-4 days, while the vegetables and broth should be used within 2-3 days.
• For longer storage, you can freeze portions of corned beef and broth in freezer-safe containers for up to 2-3 months. Vegetables, however, don't freeze well due to their high water content.

Recipe Tips

1. Rinse the Corned Beef: Before cooking, rinse the corned beef under cold water to remove excess salt from the curing process. This helps control the saltiness of the dish.
2. Low and Slow: Simmer the corned beef and vegetables on low heat to ensure tenderness without overcooking.
3. Vegetable Timing: Add the vegetables during the last 30 minutes of cooking to prevent them from becoming too soft.
4. Slicing Technique: When slicing the corned beef, cut it against the grain for maximum tenderness.

FAQs

Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!

📖 Recipe

Corned Beef with Cabbage

Make traditional Irish Corned Beef with cabbage, potatoes and carrots that's easy, rustic, and tender. Stovetop, slow cooker or Instant Pot.

5 from 6 votes

Print Pin Rate

Course: Dinner

Cuisine: Irish

Keyword: corned beef with cabbage

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 6

Calories: 485kcal

Author: Kate | You Say Potatoes

Cook ModePrevent your screen from going dark

Equipment

• Pot

Ingredients

• 2 lbs corned beef
• 1 onion peeled and quartered
• 4 garlic cloves minced
• 2 bay leaves
• Pickling spice sachet or see above to make your own
• 4 cups beef broth
• 4 potatoes peeled and quartered
• 1 small head of white cabbage cut into chunks
• 4 carrots peeled and cut into 2-inch pieces

Instructions

Stovetop / Boiled

• Place the corned beef, quartered onion, minced garlic, bay leaves, and spices in a large, heavy-bottomed pot on the stovetop.
• Pour in the beef broth or water, ensuring that the corned beef is fully submerged.
• Place the pot on the stovetop over medium-high heat and bring the liquid to a boil.
• Once it boils, reduce the heat to low, cover the pot with a lid, and let it simmer gently for approximately 2.5 to 3 hours or until the corned beef is tender. Check occasionally to ensure it's simmering gently and add more broth or water if needed to keep it covered.
• About 30 minutes before the corned beef is done, add the peeled and quartered potatoes, cabbage wedges, and cut carrots to the pot. Arrange them around the corned beef.
• Continue to simmer until the vegetables are tender, which should take about 30 minutes.
• Remove the corned beef from the pot and let it rest for a few minutes.
• Slice the corned beef against the grain into thin slices. Serve the sliced corned beef with the cooked vegetables, using some of the cooking liquid as a flavorful broth.

Slow Cooker

• Place the corned beef in the slow cooker. Add the quartered onion, minced garlic, bay leaves, and spices to the slow cooker. Pour in the beef broth or water, ensuring that the corned beef is fully covered.
• Cover the slow cooker with its lid and set it to cook on low heat. Let it cook on low for approximately 7-8 hours, or until the corned beef is tender and easily pierced with a fork.
• About 1.5 to 2 hours before the end of the cooking time, add the peeled and quartered potatoes, cabbage wedges, and cut carrots to the slow cooker, arranging them around the corned beef. Continue to cook on low heat until the vegetables are tender, but not overcooked.
• Remove the corned beef from the slow cooker and let it rest for a few minutes.
• Slice the corned beef against the grain into thin slices. Serve the sliced corned beef with the cooked vegetables, using some of the cooking liquid as a flavorful broth.

Instant Pot / Pressure Cooker

• Place the corned beef, onion, minced garlic, spices, and bay leaves in the Instant Pot. Pour in the beef broth, then close the Instant Pot lid securely.
• Set the Instant Pot to "Pressure Cook" for 70 minutes, ensuring the vent is sealed. After cooking, allow a natural pressure release for 20 minutes.
• Carefully remove the corned beef from the Instant Pot and set it aside. Strain the flavorful broth back into the Instant Pot.
• Add the quartered potatoes, cabbage wedges, and carrot pieces to the broth in the Instant Pot.
• Close the Instant Pot lid again, ensuring it's sealed, and cook under pressure for 5 minutes.
• Release the pressure gently when done.
• Slice the corned beef into thin slices and transfer them to a plate along with the cooked potatoes, cabbage, and carrots.

Tried this recipe?Head down to the comments and give it a star rating!

Notes

1. Rinse the Corned Beef: Before cooking, rinse the corned beef under cold water to remove excess salt from the curing process. This helps control the saltiness of the dish.
2. Low and Slow: Simmer the corned beef and vegetables on low heat to ensure tenderness without overcooking.
3. Vegetable Timing: Add the vegetables during the last 30 minutes of cooking to prevent them from becoming too soft.
4. Slicing Technique: When slicing the corned beef, cut it against the grain for maximum tenderness.

Nutrition

Calories: 485kcal | Carbohydrates: 40g | Protein: 30g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 2500mg | Potassium: 1556mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6948IU | Vitamin C: 129mg | Calcium: 119mg | Iron: 5mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.