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recipe for corned beef and cabbage
NinaNina

Recipe for Corned Beef and Cabbage: 7 Easy Steps

A classic corned beef and cabbage dinner with tender brisket, hearty vegetables, and simple step-by-step timing for a cozy family meal.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Rest Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: American, Irish-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb corned beef brisket with spice packet if included.
  • 10 cups water or enough to cover.
  • 1 bay leaf optional.
  • 1 onion peeled and quartered.
  • 3 garlic cloves smashed, optional.
  • 1 lb baby potatoes or Yukon Gold potatoes halved if large.
  • 4 carrots peeled and cut into large pieces.
  • 1 small green cabbage cut into wedges.
  • 1 tbsp chopped parsley optional for garnish.
  • 1 to 2 tbsp mustard optional for serving.

Method
 

  1. Rinse the corned beef if desired, then place it in a large Dutch oven or heavy pot with the spice packet, onion, garlic, bay leaf, and enough water to cover.
  2. Bring to a boil, reduce to a gentle simmer, cover, and cook for about 2 hours 30 minutes to 3 hours until the beef is getting tender.
  3. Check the thickest part with a thermometer and continue cooking until the corned beef reaches about 195 to 203°F for tender slices.
  4. Add the potatoes and carrots, then simmer for about 15 minutes.
  5. Add the cabbage wedges and cook another 15 to 20 minutes until all vegetables are tender.
  6. Remove the corned beef and let it rest for 15 minutes before slicing across the grain.
  7. Serve the sliced corned beef with the vegetables and some of the cooking broth, plus mustard if desired.

Notes

  • Simmer gently rather than boiling hard, cook to tenderness instead of stopping early, and always slice across the grain after resting.
  • Add cabbage near the end so it stays tender, not mushy.
  • Leftovers keep well in the fridge for about 3 to 4 days.
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