Corned Beef And Cabbage Recipe
A festive, one-pot Corned Beef And Cabbage Recipe that’s tender, simple, and perfect for St. Patrick’s Day—or any cozy dinner with family.
Ingredients
- 3–4 lb corned beef brisket (with seasoning packet) look for grass-fed or low-sodium packs
- 1 medium green cabbage cored and cut into wedges (about 6 pieces)
- 6 medium carrots peeled and halved (use multicolor carrots for fun)
- 1 lb baby Yukon Gold potatoes halved (or red potatoes)
- 1 large yellow onion quartered
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tbsp black peppercorns (Colman’s brand is great)
- 1 tbsp mustard seeds
- 1 tsp whole allspice berries
- 1 tsp whole coriander seeds (optional)
- 6 cups low-sodium beef broth (vegetable broth works too)
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar for a touch of sweetness
Instructions
- Rinse the corned beef under cold water, pat dry, and place it fat-side up in a large Dutch oven or heavy pot.
- Add beef broth, garlic, onion, bay leaves, vinegar, sugar, and the seasoning packet; stir in peppercorns, mustard seeds, allspice, and coriander.
- Bring to a simmer over medium heat, skim any foam, then cover and drop the heat to low—simmer for 2¼–2½ hours until the meat is fork-tender.
- Nestle potatoes and carrots around the brisket, cover, and cook 20 minutes more—look for fork-easy veggies.
- Tuck cabbage wedges into the pot, cover, and simmer 15–18 minutes until bright green and tender.
- Transfer brisket to a cutting board, let it rest 10 minutes, then slice against the grain into ¼-inch slices.
Notes
If your brisket feels too salty, swap half the cooking liquid with fresh water after an hour. I once overcooked cabbage—try pulling it when it’s still a little firm; it softens as it rests. For extra flavor, add a diced parsnip or turnip with the carrots. Leftover broth makes a stellar base for Irish stew or split pea soup.
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