Easy Corned Beef and Cabbage Recipe

orned beef and cabbage is like a warm hug on a plate. Imagine succulent slices of tender corned beef paired with sweet, caramelized cabbage that dances on your taste buds. The rich aroma fills your kitchen, pulling everyone in like a moth to a flame. Whether it’s a cozy Sunday dinner or the heart of St. Patrick’s Day celebrations, this dish brings people together.

I can still hear my grandmother’s laughter as we gathered around the table, eagerly waiting for her famous corned beef and cabbage. That savory aroma wafting through the air promised an explosion of flavor that would make even the most discerning palate swoon.

I’ll never forget the time I attempted to make this dish for my friends—let’s just say there were more laughs than compliments.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brisket Corned Beef: Choose a well-marbled brisket for tenderness; look for bright pink color with seasoning included.
• Green Cabbage: Opt for a firm head of cabbage; it should feel dense and have no soft spots.
• Carrots: Fresh carrots add sweetness; pick ones that are crisp and vibrant in color.
• Potatoes: Use Yukon Gold or red potatoes; they hold their shape well during cooking.
• Onion: A sweet onion enhances flavor; slice it thinly to release its aromatic oils.
• Spices: Include mustard seeds, black peppercorns, and bay leaves for added depth of flavor.
• Beef Broth: Homemade or store-bought broth adds richness; low-sodium is preferable for better control over saltiness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for a culinary adventure as we embark on crafting this classic meal together!

Prep Your Ingredients: Start by rinsing the corned beef under cold water to remove excess salt. Cut your vegetables into bite-sized pieces—this helps them cook evenly.

Add Aromatics and Spices: Place the rinsed brisket in a large pot along with sliced onions and spices like mustard seeds and bay leaves. This will create an aromatic base.

Cover with Broth: Pour enough beef broth into the pot to cover the brisket completely. Bring everything to a gentle boil over medium heat before reducing to a simmer.

Add Vegetables Gradually: After simmering the brisket for about two hours, add potatoes and carrots first. Let them cook until fork-tender before adding the cabbage in the last 15 minutes.

Check Tenderness: Once everything is tender—about 3-4 hours total—you’ll know it’s ready when you can easily pierce the brisket with a fork.

Slicing Time!: Remove the brisket from the pot and let it rest for about 10 minutes before slicing against the grain. Serve alongside those beautiful veggies!

Corned beef and cabbage brings warmth not only through its flavor but also through shared moments around the dinner table. It’s more than just food; it’s tradition served with love!

Perfecting the Cooking Process

Start by simmering the corned beef for tender perfection, then add cabbage and veggies to cook together for maximum flavor.

Add Your Touch

Feel free to swap cabbage for kale or add potatoes for heartiness, giving it your unique flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop.

The first time I made corned beef and cabbage, my friends couldn’t stop raving about it; they left me with empty plates and full bellies, craving more!

FAQ

What is the best cut of meat for corned beef?

Brisket is ideal due to its tenderness and rich flavor when cooked slowly.

Can I use other vegetables?

Absolutely! Carrots and potatoes are popular choices that complement corned beef beautifully.

How do I know when the corned beef is done?

Cook it until it’s fork-tender, usually around 3-4 hours depending on size.

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📖 Recipe Card

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Corned Beef and Cabbage

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• Author: Amelia
• Total Time: 3 hours 15 minutes
• Yield: Serves 6

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Description

Corned beef and cabbage is a classic comfort dish that combines tender, savory meat with vibrant vegetables simmered to perfection, perfect for family gatherings or any special occasion.

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Ingredients

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• 3–4 lbs brisket corned beef
• 1 head green cabbage
• 4 large carrots
• 6 medium Yukon Gold potatoes
• 1 large sweet onion
• 2 tsp mustard seeds
• 1 tsp black peppercorns
• 2 bay leaves
• 6 cups low-sodium beef broth

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Instructions

1. Rinse the corned beef under cold water and cut vegetables into bite-sized pieces.
2. In a large pot, combine the rinsed brisket, sliced onions, mustard seeds, black peppercorns, and bay leaves.
3. Pour in the beef broth until the brisket is covered; bring to a gentle boil, then reduce heat to simmer.
4. After 2 hours of simmering, add potatoes and carrots. Cook until fork-tender, then add cabbage during the last 15 minutes.
5. Check for tenderness; once easily pierced with a fork, remove the brisket, let rest for 10 minutes before slicing against the grain.
6. Serve warm alongside cooked vegetables.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Main
• Method: Simmering
• Cuisine: Irish

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 350
• Sugar: 5g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 80mg