Corned Beef And Cabbage
This classic Corned Beef and Cabbage recipe is a hearty, comforting dish perfect for St. Patrick’s Day or any cozy dinner. Slow-cooked to tender perfection, the beef is infused with savory spices and paired with buttery cabbage, carrots, and potatoes. It’s an easy, one-pot meal that brings rich flavor and wholesome goodness to your table. Whether you’re making it in a slow cooker, pressure cooker, or stovetop, this timeless recipe is sure to become a family favorite!
Ingredients
- 3–4 corned beef brisket with spice packet
- 10 cups water or enough to cover the beef
- 1 onion quartered
- 3 garlic cloves smashed
- 2 bay leaves
- 1 teaspoon black peppercorns if not in spice packet
- 4 large carrots cut into chunks
- 6 small Yukon gold potatoes halved
- 1 small head cabbage cut into wedges
Instructions
Prep the Ingredients:
- Rinse the corned beef under cold water to remove excess salt.
- Peel and chop vegetables into large chunks.
Cook the Corned Beef:
- Place the brisket in a large pot or Dutch oven.
- Add the onions, garlic, pickling spices, and bay leaves.
- Pour in the broth (or water and beer combo).
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 2.5–3 hours (about 50 minutes per pound).
Add the Vegetables:
- Add potatoes and carrots to the pot.
- Cook for 30 minutes, until tender.
- Add cabbage wedges and cook for an additional 15–20 minutes.
Slice and Serve:
- Remove the beef and let it rest for 10 minutes.
- Slice against the grain for maximum tenderness.
- Serve with vegetables and your favorite condiments.
Notes
- Slow Cooker Method: Cook on low for 8 hours or high for 4–5 hours, adding cabbage in the last 2 hours.
- Instant Pot Option: Cook on high pressure for 90 minutes, then natural release for 15 minutes.
- Flavor Boost: Swap some water for beer (like Guinness) for a richer broth.
- Storage: Leftovers keep in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.