Recipes › Cabbage › Corned Beef and Cabbage
Corned Beef and Cabbage
A classic Irish-American one-pot where a spiced corned beef brisket and hearty vegetables simmer low and slow until fork-tender and deeply flavorful. Wedges of cabbage, chunky potatoes, and carrots are added toward the end so they absorb the savory broth without going mushy. This is the definitive St. Patrick's Day centerpiece, though it is far too good to make only once a year.
Cabbage is usually ready May to November. More cabbage recipes, or see what to sow this month where you are.
Ingredients
- medium head green cabbage, cut into 6 wedges
- lbs corned beef brisket with spice packet, rinsed
- lbs Yukon Gold potatoes, halved
- medium carrots, peeled and cut into 2-inch pieces
- large yellow onion, quartered
- garlic cloves, smashed
- cups water or low-sodium broth, enough to cover the brisket
- bay leaves
- tsp whole black peppercorns
- tbsp prepared horseradish or whole grain mustard, to serve (optional)
Contains: celery, mustard, sulphites.
Method
- Place the corned beef brisket fat-side up in a large Dutch oven or pot. Add the spice packet from the packaging, bay leaves, peppercorns, onion, and garlic. Cover with water or broth — the brisket should be fully submerged. Bring to a boil over high heat.About 15 min
- Reduce heat to a low simmer. Cover and cook for 2 hours 30 minutes to 3 hours, until the brisket is fork-tender throughout. Skim any foam from the surface after the first 15 minutes.About 180 min
- Remove the brisket and set it aside, loosely tented with foil. Discard the bay leaves. Increase heat to medium. Add the potatoes and carrots to the broth and cook for 15 minutes.About 15 min
- Add the cabbage wedges to the pot and cook for a further 10–12 minutes until the cabbage is tender but not falling apart. Slice the brisket against the grain and return to the pot. Serve in bowls with the broth, vegetables, and horseradish or mustard on the side.About 12 min
Tips
- Always slice corned beef against the grain — parallel to the fibers makes it tough, perpendicular makes it tender.
- The cooking broth is well-seasoned from the brisket; taste it before adding any extra salt.
- Leftovers make extraordinary corned beef hash the next morning with fried eggs on top.
Ring the changes
- Use a slow cooker — cook on low for 8 hours, add vegetables in the last 2 hours.
- Broil the sliced brisket for 3–4 minutes for caramelized, slightly crispy edges before serving.
Keeping it
Store meat and vegetables separately in the refrigerator for up to 4 days. The broth freezes well for up to 3 months.
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