Go Back

Corn Beef and Cabbage Recipe – A Comforting Classic Made Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds corned beef brisket (flat cut preferred), with spice packet
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns (if spice packet is missing)
  • 4–6 cups water (or enough to cover the beef)
  • 1 pound carrots, peeled and cut into large chunks
  • 1.5 pounds baby potatoes (Yukon Gold or red), halved if large
  • 1 small head green cabbage, cored and cut into wedges
  • Optional flavor boosts: 1 cup low-sodium beef broth, 1 cup beer (lager), 1 tablespoon Dijon mustard
  • Fresh parsley, chopped (for garnish)
  • Salt and black pepper, to taste
  • Butter (optional, for finishing the vegetables)
  • Grainy mustard or horseradish, for serving

Method
 

  1. Rinse the corned beef. Remove the brisket from its packaging and rinse under cold water to reduce excess salt. Pat it dry. Place it in a large pot or Dutch oven, fat side up.
  2. Add aromatics and liquid. Sprinkle in the spice packet (or peppercorns and bay leaves), add onion and garlic, and pour in water until the meat is just covered. You can swap in up to 1–2 cups of beef broth or beer for deeper flavor.
  3. Simmer low and slow. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 2.5–3 hours, or until the brisket is fork-tender. Skim any foam that rises in the first 20 minutes.
  4. Add potatoes and carrots. Nestle them around the beef, re-cover, and cook 20–25 minutes until nearly tender.
  5. Add the cabbage. Place cabbage wedges on top, cover, and cook another 10–15 minutes until soft but not mushy.
  6. Rest and slice the beef. Transfer the brisket to a board, tent with foil, and rest 10–15 minutes. Slice against the grain into 1/4-inch slices for tenderness.
  7. Finish the vegetables. Taste the broth and season with salt and pepper if needed. Toss the vegetables with a little butter and a spoonful of broth for extra richness.
  8. Serve. Arrange slices of corned beef on a platter with the vegetables. Ladle some hot cooking liquid over the top. Garnish with parsley and serve with mustard or horseradish.