Introduction
Corned Beef and Cabbage is more than just a St. Patrick’s Day tradition – it’s a hearty, flavorful dish that brings comfort to any dinner table throughout the year. I’ve perfected this recipe through countless preparations, focusing on achieving that perfect tender meat and perfectly cooked vegetables. What makes this version special is the balance of traditional flavors while ensuring the meat stays juicy and the vegetables maintain their texture without becoming mushy. Whether you’re new to cooking this classic dish or looking to refine your technique, I’ll guide you through every step to create a memorable meal.
Ingredients
- 4-5 pound corned beef brisket with spice packet
- 1 large head of cabbage, cut into wedges
- 6 medium potatoes, peeled and quartered
- 4 large carrots, cut into 2-inch pieces
- 2 medium onions, quartered
- 4 cloves of garlic, minced
- 2 bay leaves
- Water or beef broth to cover
- 1 tablespoon whole black peppercorns
Instructions
- Rinse the corned beef under cold water to remove excess salt and pat it dry with paper towels.
- Place the brisket in a large Dutch oven or pot, fat side up. Add the spice packet, bay leaves, garlic, and peppercorns.
- Cover the meat with water or beef broth until it’s submerged by about an inch. Bring to a boil, then reduce heat and simmer covered for 2½ hours.
- Add the quartered onions and carrots to the pot. Continue cooking for 30 minutes.
- Add the potatoes to the pot and cook for another 15 minutes.
- Finally, add the cabbage wedges and cook for an additional 15-20 minutes until the cabbage is tender but still slightly firm.
- Remove the meat from the pot and let it rest for 10-15 minutes before slicing against the grain.
- Arrange the vegetables around the sliced meat and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 3 hours and 30 minutes
Total Time: 3 hours and 45 minutes
Servings: 8-10 people
Recipe Notes
– If your corned beef doesn’t come with a spice packet, create your own with mustard seeds, coriander seeds, and allspice berries.
– Don’t skip the resting period after cooking – this helps keep the meat juicy when slicing.
– For more flavorful vegetables, consider using beef broth instead of water.
– Store leftovers in an airtight container in the refrigerator for up to 4 days.
– To prevent the vegetables from becoming too soft, maintain a gentle simmer rather than a rolling boil.
– For enhanced flavor, consider adding a bottle of dark beer to the cooking liquid.
– If you prefer firmer vegetables, you can cook them separately in the broth after removing the meat.
Corned Beef and Cabbage
Ingredients
- 4-5 pound corned beef brisket with spice packet
- 1 large head of cabbage cut into wedges
- 6 medium potatoes peeled and quartered
- 4 large carrots cut into 2-inch pieces
- 2 medium onions quartered
- 4 cloves of garlic minced
- 2 bay leaves
- Water or beef broth to cover
- 1 tablespoon whole black peppercorns
Instructions
- Rinse the corned beef under cold water to remove excess salt and pat it dry with paper towels.
- Place the brisket in a large Dutch oven or pot, fat side up. Add the spice packet, bay leaves, garlic, and peppercorns.
- Cover the meat with water or beef broth until it's submerged by about an inch. Bring to a boil, then reduce heat and simmer covered for 2½ hours.
- Add the quartered onions and carrots to the pot. Continue cooking for 30 minutes.
- Add the potatoes to the pot and cook for another 15 minutes.
- Finally, add the cabbage wedges and cook for an additional 15-20 minutes until the cabbage is tender but still slightly firm.
- Remove the meat from the pot and let it rest for 10-15 minutes before slicing against the grain.
- Arrange the vegetables around the sliced meat and serve hot.