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With plenty 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 Day or any day!
Straight from Dublin – thanks to my uncle, Frank – this is the best corned beef and cabbage, and it 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.
Why You’ll Love This Corned Beef and Cabbage Recipe
- Easy to Make: Simple, stove-top cooking gives you time to relax or join the festivities while the pot works its magic on the corned beef brisket.
- Crowd Pleaser: Its mouthwatering aroma and flavor are guaranteed to have everyone coming back for seconds.
- Loaded with Veggies: Packed with potatoes, cabbage, and carrots, this corned beef recipe is a hearty and delicious classic dish.
- Irish Flavor Fusion: The recipe combines the tang and sweetness of corned beef with Guinness’s richness for a true taste of Ireland, plus green cabbage for a fresh crunch.
Want to make corned beef without the cabbage? Check out my crockpot corned beef recipe.
What Is Corned Beef?
Despite the name, corned beef has nothing to do with corn. The “corned” part actually comes from the large grains—or “corns”—of salt that were traditionally used to cure the beef before refrigeration existed. It’s essentially brisket that’s been salt-brined and slowly cooked until tender. You’ll usually see it served warm with cabbage or sliced cold for sandwiches.
The dish became popular in the U.S. in the 19th century, thanks to Irish immigrants. Back in Ireland, the go-to meal was bacon and cabbage, but bacon was expensive in America—so they swapped it for corned beef, which was more affordable and readily available. That switch-up eventually turned corned beef and cabbage into the St. Patrick’s Day staple we know today.
Recipe Ingredients
Made with a handful of veggies, this recipe for corned beef and cabbage is simple but packed with flavor, offering your whole family a comforting meal. Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.
- Corned beef brisket – The best cut for corned beef is the flat cut because it has an even and uniform shape, which helps it cook more evenly. If you’re after meat that’s super tender and juicy, go for the point cut of corned beef. It’s got more fat and marbling, making it extra flavorful, fork-tender, and moist compared to the flat cut.
- Seasoning packet – This pickling spice packet should be included within your corned beef package, and the spices are essential for achieving that signature corned beef taste. It infuses the cooking liquid with a balanced mix of sweet, spicy, savory, and tangy flavors.
- Bay leaves – They add subtle earthy flavor to the corned beef as it cooks, but remove them before serving.
- Coriander seeds – Avoid fresh coriander for this recipe.
- Mustard seeds – Don’t use ground mustard. Whole spices are most effective for long cooking times.
- Salt and black pepper – If possible, use kosher salt and freshly ground black pepper for the best taste.
- 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.
- Cabbage wedges – Although green cabbage is the most traditional, feel free to use purple cabbage instead. Just keep in mind it may tint the entire dish purple!
Recipe Tips
- Cook it low and slow. Don’t be tempted to raise the heat. Corned beef is a tough cut of meat, and it is best cooked over low heat to achieve the juiciest, most tender meat.
- Crock Pot corned beef. 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.
- Add beer. Swap the cooking liquid for beef broth and Guinness beer for an extra Irish appeal.
- Add more water. Check back every 40 minutes to see if the pot still has enough water. Add more as needed, or your corned beef won’t cook properly.
- Let it rest. Letting corned beef rest for 10 to 15 minutes after cooking allows the juices to redistribute throughout the meat.
- Slice against the grain. Corned beef, like other meats, is made up of long muscle fibers. Cutting against the grain shortens these fibers, making the meat easier to chew. This results in a more tender bite.
What Goes With Corned Beef and Cabbage?
My favorite way to enjoy corned beef is with soda bread or mashed potatoes. My mashed sweet potatoes are an Americanized side dish but 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, creamed spinach, and smashed Brussel sprouts for a veggie bite. Leftover corned beef should be used to make my fabulous Reuben sandwich!
How to Store & Reheat Leftovers
- Refrigerate any cooled leftovers in an airtight container for up to 4 days or freeze it for up to 3 months. Transfer it to the fridge a day before serving so it has time to thaw.
- 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. You could also use the leftovers to make a Reuben casserole.
St. Patrick’s Day Recipes
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Corned Beef and Cabbage Recipe
Ingredients
- 3 pounds corned beef brisket with spice packet
- 2 bay leaves
- 1 tablespoon coriander seeds
- 2 teaspoons mustard seeds
- salt and freshly ground black pepper, to taste
- 1 pound carrots
- 3 pounds small potatoes, peeled
- 2 large onions, cut into wedges
- 1 green cabbage, cut into wedges
Instructions
- Prep. Place the corned beef brisket in a large Dutch oven or stock pot. Season it with the spice packet it came with and add in the bay leaves, coriander seed, mustard seed, salt, and pepper.
- Add the liquids. Cover the brisket with water. You can also use a combination of beef broth and a bottle of Guinness.
- Cook. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 2 hours.
- Add vegetables and continue to cook. Add potatoes and carrots and return to a boil. Then, reduce the heat to a simmer; cook covered for about 30 minutes, or just until the corned beef and vegetables are tender.
- Add remaining ingredients. Stir in the 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 the onions and cabbage are tender.
- Serve. Remove the beef from the heat and let it rest for 10 minutes. Serve warm.
Notes
- Keep it low and slow. Corned beef is a tough cut, so cook it on low for the juiciest, most tender results.
- Try beer! Swap some of the cooking liquid for beef broth and Guinness for extra Irish flair.
- Watch the water. Check every 40 minutes and add more liquid if needed.
Nutrition
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.
Step-by-Step Photos
Making corned beef and cabbage on the stovetop is straightforward. All it takes is tossing the ingredients into a pot, bringing them to a boil, and then reducing the heat to let everything simmer gently during a few hours of cooking.
- Season the meat. Place the brisket in a large pot. A large 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 corned beef brisket with cold 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.
I usually use crock pot, but this turned out just as tender and delicious. Will use this recipe going forward.
I’m very happy to hear that! Glad you enjoyed it! Thank YOU! 🙂
Enjoyed it. Excellent favor I watched it and checked quite frequently. Cabbage could have used longer because I didn’t let it boil. Would highly recommend this. May try crock pot recipe
I’m very glad you enjoyed it! The crock pot idea sounds great! Thank YOU! 🙂
My corned beef didn’t come with a spice packet. What is in that?
Hi!
The spice packet that comes with corned beef usually includes mustard seeds, coriander, black peppercorns, crushed red pepper, bay leaves, allspice, cloves, and sometimes dill seeds or cardamom. You can easily make your own by lightly crushing these spices and adding them to the pot. I hope that helps! ☺️
M8ssing liquid amounts
Hi!
The recipe doesn’t have a set amount of liquid because it depends on the size of your brisket. Just add enough water (or liquid like a mix of beef broth and Guinness) to fully cover the brisket in the pot.
How do you peel all those vegetables and cut up cabbage and onion in 15 minutes??