Description
This Corned Beef and Cabbage recipe is a classic, slow-simmered comfort meal featuring tender, flavorful corned beef brisket paired with buttery cabbage, carrots, and potatoes. A traditional favorite that’s perfect for festive gatherings or a soul-warming dinner.
Ingredients
Units
Scale
- 3–4 lb corned beef brisket (with spice packet)
- 1 small head of green cabbage, cut into wedges
- 4 medium carrots, peeled and chopped
- 6 baby potatoes or 3 large potatoes, quartered
- 1 onion, peeled and quartered
- 3 garlic cloves, smashed
- Water or low-sodium beef broth (to cover)
- 2 bay leaves
- Optional: fresh parsley for garnish, grainy mustard for serving
Instructions
- Place corned beef in a large pot or Dutch oven. Add spice packet, garlic, onion, bay leaves, and enough water or broth to cover the meat.
- Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until beef is tender.
- Add carrots and potatoes; cook for another 30 minutes.
- Add cabbage wedges and simmer for an additional 15–20 minutes until all vegetables are tender.
- Remove meat and let rest for 10 minutes. Slice against the grain and serve with vegetables and broth. Garnish with parsley if desired.
Notes
- Can also be made in a slow cooker (8–9 hours on low).
- For a quicker version, use an Instant Pot (90 minutes high pressure + natural release).
- Leftovers make excellent corned beef hash or Reuben sandwiches!
Nutrition
- Calories: 430 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
