Corned Beef & Cabbage

Corned beef and cabbage is a dish steeped in tradition, especially associated with Irish-American celebrations like St. Patrick’s Day. While its roots are more closely tied to immigrant adaptations than to old Ireland, it has become a beloved comfort meal that brings people together around the table. With its tender, salty beef, buttery cabbage, and rustic vegetables like carrots and potatoes, this one-pot wonder delivers deep flavor and satisfying warmth.

At the heart of the dish is the corned beef, which is brisket cured in a spiced brine. When simmered slowly for several hours, it becomes fork-tender and infused with a savory, slightly peppery flavor. The slow cooking also transforms the meat into something incredibly juicy, with a texture that falls apart beautifully. After the beef is nearly done, wedges of green cabbage and chunks of carrots and potatoes are added to the pot, soaking up the flavorful broth while maintaining their structure and sweetness.

This dish is as practical as it is delicious. It’s easy to prepare in a slow cooker or large pot on the stove, making it perfect for feeding a crowd or cooking ahead for leftovers. And leftovers are something to look forward to – corned beef sandwiches with mustard on rye, or hash with eggs for breakfast, are second meals in their own right.

Corned beef and cabbage is more than just a holiday staple. It’s a complete, well-balanced meal that feels both rustic and celebratory. A swipe of horseradish or a spoonful of whole grain mustard on the side can add a sharp kick that cuts through the richness of the meat. Pair it with a dark beer or a slice of soda bread, and you have a meal that satisfies on every level.

Corned Beef & Cabbage

3.59 from 17 votes

A traditional Irish-American dish, Corned Beef & Cabbage is a flavorful and comforting meal often enjoyed on St. Patrick’s Day.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

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Ingredients

  

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• 2 pounds corned beef brisket with spice packet
• 2 tablespoons olive oil
• 3 cups water
• 1 medium head of cabbage cut into wedges
• 3 large carrots peeled and sliced
• 6 pieces red potatoes quartered

Instructions

 

• Heat olive oil in a large pot over medium heat. Place the corned beef brisket into the pot and brown it on all sides.
• Add water to the pot, along with any spices from the spice packet. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours.
• Add the potatoes, carrots, and cabbage to the pot. Cover and continue cooking for another 30 minutes, or until the vegetables and brisket are tender.
• Remove the brisket from the pot and allow it to rest for a few minutes before slicing.
• Serve slices of corned beef with the cooked cabbage, potatoes, and carrots.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 1300mgFiber: 8gSugar: 8gVitamin A: 100IUVitamin C: 70mgCalcium: 10mgIron: 25mg

Calories: 500kcal

Meal Type: Dinner

Keyword: Corned Beef, Irish-American, St. Patrick’s Day

Cooking Method: Boiled

Diet: Meatlovers

Time: >45 Min

Level: Easy

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