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.
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.
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.
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.
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
- Crab Stuffed Salmon
- Cabbage Cucumber Salad
- Classic Deviled Eggs
- Two-Ingredient Mini Lemon Cakes
- Grilled Swordfish Recipe
- Fresh Berries Cobbler
Corned Beef and Cabbage Recipe
- 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.
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.
58 comments on “Corned Beef and Cabbage Recipe”
Made this today. I will be buying another corned beef just so we can have it again-it was so delicious. And so easy. I guess I thought that the process would be intense and very time consuming. It took time, but it was all in one pot doing its thing. This one had the whole family licking their forks and fingers. Next time I will remember to buy the Guinness.
This is how we’re going to cook corned beef from now on.
Oh my goodness Katerina, this was absolutely delicious 😋
Made it yesterday because of lent Friday. My roommate is off the boat Irish from Limerick and he said it came out beautiful! I concurred! Although I wish I would’ve tried it with the Guinness and beef stock but o forgot that was even an option 😂 So I’ll have to keep that in mind for next time! Thank you so much for sharing.
I’m so happy you all loved it!! 🥰 Thank you! 🙃
MY FATHER IS MACEDONIAN THEY ARE FABULOUS COOKS !!!!!!!! THEY CAN COOK ANYTHING AND EVERY THING
That’s great! I hope you’ll enjoy this recipe! Thank YOU! 🙂
How much beef stock and beer do you use when making the corn beef? As it boils doesn’t the beef stock and beer evaporate? Will there be enough liquid to make the vegetables?
You want to put enough water or stock to cover the meat, and no, it will not evaporate. Following the directions and cooking it at a slow, steady simmer, the recipe will turn out as intended.
Also, this recipe doesn’t use beer, but you may be asking about my slow cooker corned beef recipe? That one can be found here: https://diethood.com/crock-pot-corned-beef/
I will try your recipe with one of the 4 corned beef flats l just purchased. (Aldi’s $2.99 per pound.) Corned beef freezes well. It’s also pretty hard to not be able to cook it and not turn out good.
In Brainfreezes defense, I don’t have coriander seed in my pantry either. He/She is still a Duck!
Also, I have a hiking buddy who’s English is a 2nd language. (She’s from Turkey.) I love teaching her the idioms of the English language!
Greetings, was excited to see your recipe for stovetop so I could make it in my new Staub dutch oven vs. crockpot. It came out every bit as good as you said it would. I used beef stock and Corona beer. Cooked the brisket for about 4 hours because I live in very high altitude and sometimes things just don’t come out right. Brisket was so tender! Thank you and Mr B. Freeze should be ashamed.
I am very glad you enjoyed it! Thank YOU! 🙂
Wow! How rude ! People can just be so horrible! Personally I and my sister in law have been using this recipe for I think the last 2 maybe 3 years. And it is the best and easiest to follow! My son is 9 and he wants to make this with me. Fu** the haters ! Your recipe rocks ! ❤️❤️
I visited to take a quick peek at your presentation of this dish common served in the US for St. Paddy’s Day and ran across the very rude comment above. Wow, judgemental much, Mr. B. Freeze?
Incidentally, I’m a pretty average person/cook and I have all those herbs and spices in my pantry.
Thank you!! Always nice to “see” you here! 😊 ❤️
I am making this recipe tonight. Happy St. Patrick’s Day!
I hope you enjoy it! Happy St. Patrick’s Day! 🙂
My GOD people are rude.
Anyway, made this and it’s delicious. I used beef stock and Guinness. Thank you. 🙂
Thank YOU! I am very glad you enjoyed it! 🙂
Very Good…Only thing different I did was to sautés the cabbage before I put it in for the last 15 minutes…A Keeper
Thank YOU! I’m very glad you enjoyed it! 🙂
Brianfreeze …. You sir, are a JACKASS!
Turned out absolutely delicious! My pot was too small to add the cabbage so I took out the corned beef and placed it under the broiler on low for about 8 minutes. It added a little crispness and was still juicy, tender and flavorful. Don’t mind the haters they are only looking for a fight to make themselves feel important. You had the guts to put your recipe out there for others to try and people like me thank you for that.
I’m very anxious to try this recipe! It sounds absolutely delicious!… I agree with “Karla”…never mind the haters! Enjoy your cooking-and thank you for sharing your recipe! C.
Thanks for posting this recipe. I’ve been making these ingredients for years and never knew how much time to what quantity of ingredients. I always overcook it. The next time I make this dish I know it will come out better.
As far as your English abilities: not perfect but who cares. Obviously you were understood. Ugh, haters.
Thank you for your kind words, Susan! 🙂
Your grammar is atrocious. The phrase is “when all is said and done,” not “when it’s all set and done.” Clearly English is not your primary language. If it is, you should not be writing anything for publication, and instead should go back to school to learn how to write. As far as the recipe goes, it’s mostly fine, with the exception that these spices are not normally found in an average kitchen.
Is that how you speak to people that you do not know?! For your information, I know the phrase, but I wasn’t using nor referring to “the phrase”. I really do mean when all is set – as in, the set table – and done – as in, you’re ready to eat – call up the neighbors.
And, yes, you’re right, English is my second language. I was born in Macedonia and came to the States when I was 10 years old. I’ve been here since the 5th grade, which was a long time ago. I learned English within 6 months. And, you’re rude.
This recipe looks awesome! I always read comments before making the recipe, and after reading “brianfreeze’s” comment, I feel like I HAVE TO make your recipe. What a jerk. Thank you for putting your recipe out there for the world to use!
Thank YOU! I hope you enjoy it! 🙂
To Brianfreeze – Talk about messing up phrases…your name should be Brainfreeze not Brianfreeze as clearly it’s effecting your ability to treat and speak to others as a decent human being.
Agree. So rude. What were you trying to achieve by saying that? I personally love recipes from people of different cultures and it never crosses my mind to correct their English in regards to a misspell yet alone a proverbial saying. In terms of the spices I always have those and many others on hand so maybe you should stay quiet and try to learn how to season and cook properly.
Wow you’re a total asshole. I wonder what it feels like to be a sad individual such as your atrocious self.
You are such a nasty person and obviously very miserable … so you don’t have the ingredients in your kitchen get off your lazy ass and go get them … geez and figure out how you can stop being such an asshole
You are pretentious. Sir. Get off your high horse as they say, and get in the kitchen.
Wow Brianfreeze, you couldn’t be more pretentious if you tried. Here’s another popular English phrase, go fuck yourself.
What a douche
Honestly Brainfreeze, your an ignorant snot, go some place else and bother people. So it’s not her first language, who cares, how fluent are you in other languages? And if you are, who cares. She shared her recipe with the world which was very decent of her and along comes the idiot grammar police, f*”k off! And yes I fixed you name, it fits you better.
Hahahahaa! We’re all dropping dead from a pandemic and you’re on here “correcting” grammar? You’re a DICK! And I don’t even know if you’re a guy or a girl. Still a duck…oh look! Quick go call Apple. My “smartphone” corrected my grammar from DICK to duck. 🙄
Have a beautiful day everyone! 🙃
Really Dude…..somebody tries to do someone else a solid and you bust their chops. How many languages do you speak Brainiac? I would bet none, otherwise you would realize that speaking in a second language is a gift. You should go to another country and try it sometime. Most of the time if, you at least try to speak another countries language, in that country, they are gracious enough to help you learn and not belittle you. It’s pretty obvious that you do not have that quality. You are the reason why people refer to us as “ugly Americans”! I appreciate the recipe. It doesn’t matter how you say it as long as it tastes good.
Thanks for this simple recipe.
Perfect with the rye bread.
THANK YOU! 🙂
The corned beef turned out so juicy and delicious! Thanks for the great recipe!
These are so juicy- YUM!
Wow, this recipe is amazing! 🙂
That meat looks so tender!! I need to surprise my hubby with this! It looks wonderful!
This beef and cabbage recipe is amazing the meat is so juicy and tender great dish. Thank you for sharing this delicious recipe with us.
i made this for dinner and it didnt have enough flavor and the meat during the first boil turned grey/brown. i followed the directions exactly and i cant figure out why the meat wasnt pink. im new to this page and would like to continue using it to cook. dinner was still very good but i would like more flavor and the meat to be pink.
There are different ways to corn, or brine, the meat. One way causes the meat to turn a grey color, the other allows the meat to remain a pink color. This should not affect the flavor of your corned beef.
I’m making this now! Did you have to add liquid at all throughout the cooking process?
Hi Carolyn! No, I didn’t have to add more liquid at all. As long as the corned beef is covered with water at the start, you shouldn’t need more liquid; also, make sure that it cooks over low temperature (simmer). I hope this helps. Have a great dinner!
my husband would love this recipe. I have never tried to make corned beef before and it looks really easy. Hopefully I will get to make it soon!
Cannot wait for Friday! This will be the first thing in the oven!
My husband is a huge corned beef fan… and loves it in just about any form!
How cute that you have an Irish uncle and I know what you mean about everyone has their idea of what is authentic (that happens in Italian with certain recipes!!). My dad was such a corned beef fan and every time I see a recipe around this time of year, I think of him. Yours looks divine, Kate!
This looks fantastic! Perfect for St. Patrick’s day!
This looks so delicious – and perfect for Friday!
This meal looks so incredibly flavorful! Its a must make this week 🙂