Description
Celebrate the flavors of Ireland with this classic Corned Beef and Cabbage recipe. Tender corned beef brisket simmered with aromatic spices, hearty vegetables, and served with a side of sweet cabbage. A comforting dish perfect for St. Patrick’s Day or any time you crave a traditional Irish-American meal.
Ingredients
Scale
Corned Beef:
- 3 pounds corned beef brisket with spice packet
Stock:
- 10 cups water
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
Vegetables:
- 6 medium carrots, peeled and cut into large chunks
- 6 medium potatoes, peeled and halved
- 1 small head green cabbage, cut into wedges
Optional Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large pot or Dutch oven. Add the spice packet, water, onion, garlic, bay leaves, and peppercorns.
- Cook the Beef: Bring to a boil, then simmer covered for 2 1/2 to 3 hours until tender.
- Add Vegetables: Add carrots and potatoes, cook for 20 minutes. Add cabbage, cook for another 15–20 minutes.
- Serve: Rest beef before slicing. Serve with cooked vegetables and garnish with parsley.
Notes
- For extra flavor, you can replace half of the water with beer.
- This recipe can be made in a slow cooker as well—cook on low for 8–9 hours or high for 4–5 hours, adding cabbage in the last hour.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 520
- Sugar: 6 g
- Sodium: 1620 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 105 mg
