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Corned Beef and Cabbage Recipe

With lots of potatoes and carrots, this stovetop corned beef and cabbage recipe is a little taste of Ireland. Simmered over low heat, it’s fall-apart tender and ready to hit your plate in time for St. Patrick’s.

The Best Corned Beef and Cabbage Recipe

Straight from Dublin, this stovetop corned beef and cabbage is just what your St. Patrick’s Day menu was missing for that pot-of-gold element. Seasoned with bay leaves, coriander seeds, and mustard seeds, it’s a simple but hearty meal that makes any plate look impressive.

Loaded veggies, every bite will have a bit of sweetness and tang from the brine the meat’s cured in. With a little Guinness, you can add a little bitterness and an extra Irish touch, of course! Don’t worry about it missing something green to keep with the theme, though. Green cabbage counts, doesn’t it?

Since it’s a busy day, I made sure to make this corned beef particularly effortless. Made on the stove and occasionally needing to reduce the heat, you’ll have more than enough time to go looking for clovers. If by the time you return you find the pot a little empty, it was probably your friends and family(or the leprechauns) sneaking in for seconds.

overhead wide shot of Corned beef with veggies on a plate.

What Is Corned Beef?

Despite the name, corned beef has nothing to do with corn. It’s just salt or brine-cured beef, getting its name from the size of the salt crystals that were used to cure the meat hundreds of years ago. Originally from Ireland, corned beef is a traditional St. Patrick’s Day dish. It’s usually served warm with cabbage, or sliced cold to make sandwiches.

Ingredients for corned beef.

Recipe Ingredients

Made with a handful of veggies, this stovetop corned beef and cabbage is simple but flavorful. Check the recipe card at the bottom of the post for full ingredient amounts.

  • Corned beef brisket – Make sure it comes with a spice packet.
  • Bay leaves
  • Coriander seeds – Avoid fresh coriander, please.
  • Mustard seeds – Don’t use ground mustard. Whole spices are most effective for long cooking times.
  • Salt and black pepper
  • Carrots – Regular or baby carrots are okay. You can also use other types of carrots like yellow, white, and purple ones.
  • Potatoes – The best ones for this recipe are Idaho, Russet, or Yukon Gold.
  • Onions – Yellow onion is best, but white onion works too.
  • Green cabbage – Although green cabbage is the most traditional, feel free to use purple cabbage instead.

How to Make Corned Beef Cabbage

Making stovetop corned beef and cabbage is easier than it seems. It’s just throwing ingredients into the pot, letting them boil, and then letting them simmer.

  • Season the meat. Place the brisket in a large pot. A Dutch oven works too. Season the meat with the spice packet, bay leaves, coriander seeds, and mustard seeds. Add salt and pepper to taste.
  • Let it simmer. Cover the brisket with water. Raise the heat to high and bring it to a boil. Immediately reduce the heat to low. Cover the pot with the lid and let the meat cook for 2 hours.
  • Add the carrots. Add the potatoes and carrots to the pot. Raise the heat to high and let it come to a boil. Reduce the heat to low and place the lid back on. Let it simmer for another 30 minutes or until the beef and veggies are fork-tender.
  • Add the cabbage. Place the onions and cabbage in the pot. Bring it to a boil and then reduce the heat to low again. Cover the pot once more and let it cook for another 15 minutes or until the cabbage is tender. Remove from the heat and serve warm.

Tips for Success

With these tips, you’ll be making stovetop corned beef and cabbage like a pro even if you’ve never tried it before.

  • Use the slow cooker. Add everything to the slow cooker and set it to LOW. Let it cook for 8-10 hours or until tender. If you want it done faster, cook it on HIGH for 4-6 hours.
  • Cook it on low. Don’t be tempted to raise the heat. Corned beef is best cooked over low heat to achieve the juiciest, most tender meat.
  • Add beer. Swap the water for beef broth and Guinness beer for an extra Irish dish.
  • Add more water. Check back every 40 minutes to see if the pot still has enough water. Add more as needed oryour corned beef won’t cook properly.
Sliced corned beef on a plate.

What to Serve with Stovetop Corned Beef and Cabbage

The first thing that comes to my mind when I make this stovetop corned beef and cabbage is to serve it with mashed potatoes. My Mashed Sweet Potatoes are an American side for this Irish dish, but who cares? It’s still delicious! If you’re looking for something a little more traditional, try my Country Style Garlic Mashed Potatoes.

Once I’ve got either one down, I like to make additional sides and appetizers to complete the meal. Try my Roasted Parmesan Cauliflower Bites, Easy and Quick Creamed Spinach, and Smashed Brussel Sprouts with Balsamic Glaze for a healthy, veggie bite.

Cooked corned beef in the pot.

How to Store & Reheat Leftovers

  • Refrigerate any cooled leftovers in an airtight container for up to 4 days.
  • To reheat it, sprinkle it with a couple of teaspoons of water and then microwave it for 1 to 2 minutes or until warm. If you’re reheating a large portion, use the oven. Preheat the oven to 350˚F and then transfer the corned beef to a baking dish. Pop it into the oven for about 10 minutes or until warm.

Can I Freeze This?

  • The texture will change slightly but you can definitely freeze it. Once cooled, wrap it in plastic wrap once and then place it in a freezer-friendly bag or container.
  • Freeze for up to 3 months. If you eat it within the first 2 months, you’ll hardly be able to tell the difference in texture.
  • Transfer it to the fridge a day before serving so it has time to thaw. Reheat it as usual.

More Easter Recipes

Sliced corned beef on a plate.

Corned Beef and Cabbage Recipe

Katerina | Diethood
This stovetop corned beef and cabbage is a little taste of Ireland with lots of potatoes and carrots. It's perfect for St. Patrick's! 
5 from 13 votes
Servings : 10 servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 3 Pounds corned beef brisket with spice packet
  • 2 bay leaves
  • 1 tablespoon coriander seed
  • 2 teaspoons mustard seed
  • salt and fresh ground pepper , to taste
  • 1 pound carrots
  • 3 pounds small potatoes , peeled
  • 2 large onions , cut into wedges
  • 1 green cabbage , cut into wedges


  • Place brisket in a large dutch oven or stock pot.
  • Season with spice packet, bay leaves, coriander seed, mustard seed, salt and pepper.
  • Cover with water. You can also use a combination of beef broth and a bottle of Guinness.
  • Bring to a boil; reduce heat, cover, and simmer for 2 hours.
  • Add potatoes and carrots and return to a boil.
  • Reduce heat to a simmer; cook covered for about 30 minutes, or just until beef and vegetables are tender.
  • Add onions and cabbage to the pot and return to a boil.
  • Reduce heat to a simmer, cover, and cook for about 15 minutes, or until onions and cabbage are tender.
  • Remove from heat and serve warm.




Calories: 403 kcal | Carbohydrates: 29 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 1718 mg | Potassium: 1308 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 7665 IU | Vitamin C: 89.9 mg | Calcium: 112 mg | Iron: 7.5 mg | Net Carbs: 22 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Holiday, Lunch, Lunch/Dinner
Cuisine: Irish
Keyword: best corned beef and cabbage recipe, easter recipes, stovetop corned beef and cabbage
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