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The Best Corned Beef & Cabbage Recipe

There’s nothing quite like the comforting, hearty goodness of corned beef and cabbage. This dish, packed with savory flavors and melt-in-your-mouth tenderness, is a St. Patrick’s Day favorite, but it deserves a spot on your table all year round. The slow-cooked beef, infused with aromatic spices, pairs beautifully with soft, buttery cabbage and perfectly cooked vegetables, creating a meal that feels like a warm hug on a plate.

While this dish has strong Irish-American roots, it’s beloved by many for its simplicity and satisfying taste. The beauty of corned beef and cabbage is how the flavors meld together during the slow cooking process, making every bite rich and comforting. Plus, it’s a one-pot wonder, meaning minimal cleanup and maximum flavor—always a win in any kitchen.

Whether you’re cooking for a crowd or meal-prepping for the week, corned beef and cabbage is an easy, foolproof dish that brings people together. With just a few ingredients and some patience, you’ll have a meal that’s both nostalgic and deeply satisfying. Follow along for the best way to make this classic dish at home.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Servings: 6

Ingredients

For the Corned Beef:

  • 3–4 lb corned beef brisket (with spice packet)
  • 4 cups beef broth (or water)
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns

For the Vegetables:

  • 3 large carrots, peeled and cut into chunks
  • 2 pounds baby potatoes, halved
  • 1 small head of cabbage, cut into wedges

Optional Add-Ins:

  • 1 teaspoon mustard seeds
  • ½ teaspoon whole cloves for extra depth of flavor

How to Make It

  1. Prepare the Beef
    • Rinse the corned beef brisket under cold water to remove excess brine. This step helps reduce the saltiness of the final dish. Pat it dry with paper towels.
    • Place the brisket into a large pot or Dutch oven, fat side up. Pour in the beef broth (or water) until the beef is just covered. Add the spice packet, onion, garlic, bay leaves, and peppercorns.
    • Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 2.5 to 3 hours, or until the meat is fork-tender.
  2. Add the Vegetables
    • About 45 minutes before the beef is done, add the potatoes and carrots to the pot. These take longer to cook and will absorb the delicious broth, enhancing their flavor.
    • 20 minutes before serving, carefully place the cabbage wedges on top. Cabbage cooks quickly, so adding it at the end ensures it stays tender but not mushy.
  3. Rest & Slice the Beef
    • Once the corned beef is tender, remove it from the pot and let it rest on a cutting board for 10 minutes. This step allows the juices to redistribute, keeping the meat moist and flavorful.
    • Slice against the grain for the most tender bite.
  4. Serve & Enjoy
    • Arrange the sliced corned beef on a serving platter and surround it with the cooked vegetables. Spoon some of the flavorful broth over everything for extra moisture and richness.
    • Serve with grainy mustard or horseradish sauce on the side for a flavorful kick.

Tips & Tricks

  • Don’t skip rinsing the beef – it helps balance the saltiness.
  • Low and slow is the key – cooking at a gentle simmer ensures the meat turns out tender, not tough.
  • Use a slow cooker for hands-off ease – cook on low for 8 hours or high for 4–5 hours, adding vegetables toward the end.
  • Leftovers? Make Reuben sandwiches! – Corned beef is fantastic in sandwiches with Swiss cheese, sauerkraut, and Russian dressing.
  • Strain and save the broth – it makes a great base for soups or stews.

Variations

  • Spicier Twist – Add red pepper flakes or a splash of hot sauce for extra heat.
  • Oven-Braised Method – Place everything in a Dutch oven, cover tightly, and bake at 300°F for about 3 hours.
  • Beer-Braised Option – Swap out some of the broth for a dark beer like Guinness for extra depth of flavor.
  • Vegetarian Alternative – Try braising cabbage, potatoes, and carrots in vegetable broth with smoked paprika for a meat-free version.

Why You’ll Love It

  • A one-pot wonder that minimizes cleanup.
  • The perfect balance of salty, savory, and hearty flavors.
  • Great for meal prep – leftovers taste even better the next day.
  • Customizable – add your favorite spices or swap out veggies to suit your taste.
  • A classic dish that’s easy to make but feels special.

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