Corned Beef and Cabbage Recipe

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Corned Beef and Cabbage Recipe – This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!

Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!

There is 557,000 Corned Beef and Cabbage recipes on Google… what’s one more?! AND St. Paddy’s Day is just 5 days away so this is my contribution to the celebration! Along with;

But, you guyyyys! Hiii! Or, as the Irish would say, Dia Duit! How’s she cuttin’?! C’mere till a tell ya, tell me this n tell me na more! ⬅ A few things that my Irish uncle says.  And, to be quite frank, I can hardly understand him!  shhhh! I just nod and smile. 

He feels the same way when we speak Macedonian, so it’s all good. No harm done!

Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!

There’s a very specific sort of cooking strategy that runs through my brain every time I stare into my refrigerator and try to figure out what to make, especially around a Holiday. Most times I’ll find 6 carrots, 4 potatoes, some celery, broccoli, parsley, half of a cabbage, etc…

P.S. I have a 4 year old that is straight up obsessed with vinegar and oil coleslaw, thus we always have cabbage on hand. Or half of one.

So as my brain is trying to process all of this, I start to pray that the corned beef brisket is still in the freezer, and that I have enough time to call my Irish relative to get the most authentic Irish recipe for said corned beef. Finally, I pray that maybe, just maybe I can produce a successful Corned Beef and Cabbage and share it with my internets friends.

And here I am!

Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!

I’mma need to backtrack for a sec about that authentic deal. My relative says, “every Irish will tell you that their recipe is the most authentic; don’t believe ’em, because they’re all bloody “authentic.” So there you go… that’s my disclaimer, and it’s not in fine print.

Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!


Moving right along, I am going to need you to get a corned beef brisket (hopefully one that comes with its own peppercorns!), I will also ask you to grab the taters, the carrots, onions, and cabbage.

Please grab a large pot, place brisket in there, pour some broth or water over it (a bottle of Guinness, too, if you want!) and let it go for some time. You will then add in the rest of the ingredients and wait for the awesome flavors to come together.

Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!

When it’s all set and done, call over several people to help you grub on all this Corned Beef and Cabbage deliciousness!


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5 from 10 votes
Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!

Corned Beef and Cabbage Recipe

12 12 12
WW Freestyle: 11
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Corned Beef and Cabbage Recipe - This Corned Beef and Cabbage recipe packs all of its delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!
Course: Dinner
Cuisine: Irish
Servings: 10 Serves
Calories: 403


  • 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.


Nutrition Facts
Corned Beef and Cabbage Recipe
Amount Per Serving
Calories 403 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g30%
Cholesterol 73mg24%
Sodium 1718mg72%
Potassium 1308mg37%
Carbohydrates 29g10%
Fiber 7g28%
Sugar 6g7%
Protein 25g50%
Vitamin A 7665IU153%
Vitamin C 89.9mg109%
Calcium 112mg11%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: corned beef cabbage, easter, irish recipes

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52 Responses
  1. Tom D.

    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!

  2. Suzanne

    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.

  3. Dori

    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 ! ❤️❤️

  4. A_Boleyn

    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.

  5. Tiffany

    My GOD people are rude.

    Anyway, made this and it’s delicious. I used beef stock and Guinness. Thank you. 🙂

      1. Charleen

        Very Good…Only thing different I did was to sautés the cabbage before I put it in for the last 15 minutes…A Keeper

  6. Karla

    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.

    1. Cindy Noel

      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.

  7. Susan Potts

    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.

  8. Brianfreeze

    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.

    1. Katerina Petrovska

      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.

      1. Audreyfran

        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!

    2. Suzie

      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.

    3. Anon

      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.

    4. Your momma raised an ass.

      Wow you’re a total asshole. I wonder what it feels like to be a sad individual such as your atrocious self.

    5. Dawn

      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

    6. Joe

      Wow Brianfreeze, you couldn’t be more pretentious if you tried. Here’s another popular English phrase, go fuck yourself.

    7. Jon

      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.

    8. Melissa McCarthy

      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! 🙃

    9. Mark Breymeyer

      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.

  9. Boyan Minchev

    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.

  10. lauren

    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.

    1. Alleyin

      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.

    1. Katerina Petrovska

      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!

  11. eat good 4 life

    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!

  12. Lora @savoringitaly

    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!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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