Corn Beef And Cabbage Recipe
You know those recipes that just feel like a warm hug? Well, this Corned Beef and Cabbage is one of them.
It’s hearty, cozy, and perfect when you want something filling but still simple and fast.
If you’ve never made it before, don’t worry, I’ve got your back from start to finish.
Why You’ll Love This Recipe
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It’s a full meal in one pot
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Budget-friendly and satisfying
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Great for family dinners or casual get-togethers
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Leftovers taste even better the next day
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Easy enough for beginners
Ingredients Needed
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3 to 4 pounds of corned beef brisket (with seasoning packet)
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1 medium head of green cabbage (cut into wedges)
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6 medium carrots (peeled and cut into large chunks)
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6 medium potatoes (Yukon Gold or red, quartered)
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1 large onion (peeled and quartered)
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4 garlic cloves (smashed)
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2-3 bay leaves
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1 teaspoon black peppercorns
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Water to cover
Step-by-Step Instructions
Step 1: Rinse the corned beef under cold water to remove excess salt.
Step 2: Place the brisket in a large pot. Add the seasoning packet, garlic, onion, bay leaves, peppercorns, and enough water to cover the meat completely.
Step 3: Bring to a boil over high heat, then reduce to a gentle simmer. Cover and let it simmer for about 2.5 to 3 hours until the meat is fork-tender.
Step 4: Add the carrots and potatoes to the pot. Let them cook for 20 minutes.
Step 5: Add the cabbage wedges on top and cook for another 15-20 minutes until the vegetables are tender but not mushy.
Step 6: Remove the corned beef from the pot and let it rest for 10 minutes. Slice against the grain.
Step 7: Serve the sliced beef with the vegetables and some of the flavorful broth ladled over the top.
Pro Tips for the Best Corned Beef and Cabbage
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Let the beef rest before slicing so it stays juicy
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Always cut against the grain for tender slices
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Use a wide, deep pot so everything cooks evenly
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Add cabbage last to avoid overcooking
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Skim off any foam from the surface while simmering
Common Mistakes to Avoid & How to Perfect the Recipe
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Overcooking the cabbage: Add it at the end to keep it crisp-tender
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Skipping the rinse step: It helps remove excess salt from the brisket
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Using too little water: Make sure the meat stays covered the entire time
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Not resting the meat: Resting lets the juices redistribute
Serving and Presentation Ideas
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Serve on a large platter with sliced meat in the center and veggies around
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Drizzle a little broth over everything for extra flavor
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Garnish with fresh chopped parsley for a pop of color
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Pair with a side of mustard or horseradish
Variations and Recipe Swaps
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Swap potatoes for parsnips or sweet potatoes
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Use beef broth instead of water for a deeper flavor
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Add turnips or celery for extra vegetables
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Try roasting the cooked vegetables for a crisp edge
Storage and Reheating Tips
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Store leftovers in an airtight container in the fridge for up to 4 days
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Reheat gently on the stove with a splash of broth or water
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You can freeze leftover beef (wrap tightly) for up to 2 months
What to Serve with Corned Beef and Cabbage
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Warm Irish soda bread or crusty rolls
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Mustard or horseradish sauce on the side
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Simple green salad for freshness
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Apple pie or bread pudding for dessert
FAQs
Q: Can I cook this in a slow cooker?
A: Yes! Cook on low for 8-9 hours or high for 5-6 hours. Add cabbage in the last hour.
Q: What cut of corned beef is best?
A: Flat cut is leaner and slices nicely. Point cut is fattier but more flavorful.
Q: Can I use red cabbage instead of green?
A: You can, but it will turn the broth purple. Stick with green if you want a classic look.
Q: Do I need to use the spice packet?
A: It’s optional, but it adds great flavor. You can also use your own mix of pickling spices.
Q: Is it okay to make this a day ahead?
A: Yes! It actually tastes even better the next day.
Q: Can I make this in the oven?
A: Yes. Place everything in a covered roasting pan and bake at 325°F for 3-4 hours.
Q: What if I don’t eat beef?
A: Try a turkey leg or a smoked pork shoulder for a similar vibe.
Conclusion
Now you’ve got the perfect Corned Beef and Cabbage recipe in your hands.
It’s hearty, simple, and honestly, one of those dishes that just brings people together.
If you give it a try, I’d love to hear how it turned out. Snap a pic and drop your version in the comments!
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Corn Beef And Cabbage
This hearty one-pot dish brings together tender corned beef, soft potatoes, sweet carrots, and flavorful cabbage. It’s comfort food you can count on—easy to make, satisfying, and perfect for cozy nights or a family table.
Ingredients
- 3 to 4 pounds of corned beef brisket (with seasoning packet)
- 1 medium head of green cabbage (cut into wedges)
- 6 carrots (peeled and chopped)
- 6 potatoes (quartered)
- 1 onion (quartered)
- 4 garlic cloves
- 2-3 bay leaves
- 1 tsp black peppercorns
- Water to cover
Instructions
Step 1: Rinse the corned beef under cold water to remove excess salt.
Step 2: Place the brisket in a large pot. Add the seasoning packet, garlic, onion, bay leaves, peppercorns, and enough water to cover the meat completely.
Step 3: Bring to a boil over high heat, then reduce to a gentle simmer. Cover and let it simmer for about 2.5 to 3 hours until the meat is fork-tender.
Step 4: Add the carrots and potatoes to the pot. Let them cook for 20 minutes.
Step 5: Add the cabbage wedges on top and cook for another 15-20 minutes until the vegetables are tender but not mushy.
Step 6: Remove the corned beef from the pot and let it rest for 10 minutes. Slice against the grain.
Step 7: Serve the sliced beef with the vegetables and some of the flavorful broth ladled over the top.
Notes
- Rest the meat before slicing
- Cut against the grain
- Add the cabbage last
Nutrition Information
Yield 6-8Amount Per Serving Calories Approx. 500 per serving
