Description
Traditional Irish Corned Beef and Cabbage is a hearty and comforting dish featuring tender corned beef brisket slow-cooked with aromatic spices and simmered alongside fresh vegetables like carrots, potatoes, onion, and cabbage. This classic St. Patrick’s Day meal is simple to prepare on the stovetop and presents a flavorful, satisfying dinner perfect for sharing with family and friends.
Ingredients
Scale
Meat and Broth
- 3–4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
Vegetables
- 4 large carrots, peeled and cut into chunks
- 6 small red potatoes, halved
- 1 large onion, quartered
- 1 small head green cabbage, cut into wedges
Instructions
- Prepare the Brisket: Place the corned beef brisket in a large pot or Dutch oven, then cover it completely with 10 cups of water. Add the included spice packet, 1 bay leaf, and 1 teaspoon of black peppercorns to the pot to infuse the broth with flavor.
- Simmer the Brisket: Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cover the pot and let the brisket cook for 2.5 to 3 hours until the meat becomes tender and easy to pierce with a fork.
- Add Root Vegetables: After the brisket is tender, add the peeled and chunked carrots, halved red potatoes, and quartered onion to the pot. Continue simmering for an additional 20 minutes to allow the vegetables to begin softening and absorb the broth flavors.
- Cook the Cabbage: Add the cabbage wedges to the pot and cook for another 15 to 20 minutes until the cabbage and other vegetables are tender but still hold their shape.
- Rest and Serve: Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes. Slice the meat against the grain into thin pieces. Serve the sliced corned beef warm alongside the cooked vegetables with a ladle of the flavorful cooking broth.
Notes
- For added flavor complexity, substitute half of the cooking water with beer.
- Leftover corned beef is ideal for making sandwiches or hash.
- To prevent mushy cabbage, avoid overcooking and monitor tenderness closely.
