Corned Beef And Cabbage Recipe
This Corned Beef And Cabbage Recipe brings classic Irish comfort to your table—tender corned beef, vibrant cabbage, and warming spices all in one pot wonder.
Ingredients
- 3-4 lb corned beef brisket with spice packet rinse before using
- 1 small head green cabbage cut into wedges
- 1 lb baby potatoes halved
- 4 large carrots peeled and cut into 2-inch pieces
- 1 large yellow onion quartered
- 4 cloves garlic smashed
- 1 tbsp pickling spice from packet plus extra ½ tsp if you like bold flavor
- 1 bay leaf
- 4 cups low-sodium beef broth or water with 2 beef bouillon cubes
- 1 cup apple cider vinegar for tang; reduce to ½ cup if you prefer mellow
- Fresh parsley chopped, for garnish (optional)
Instructions
- Rinse the corned beef brisket under cold water to wash away excess salt. Pat dry with paper towels.
- In a Dutch oven, layer onion quarters, garlic, half the carrots, and potatoes. Place brisket fat-side up on top and sprinkle pickling spice. Tuck in the bay leaf.
- Pour beef broth and apple cider vinegar into the Dutch oven so the liquid reaches about three-quarters up the meat. Bring to a gentle boil, then simmer covered for 2½ hours.
- After 2½ hours, add remaining potatoes and carrots. Cook covered for 20 minutes, then add cabbage wedges. Cook covered for another 15–20 minutes until cabbage is tender.
- Remove brisket to a cutting board and let rest for 10 minutes before slicing against the grain. Arrange sliced meat on a platter with veggies. Drizzle with cooking liquid and garnish with parsley.
Notes
While testing, rinsing the spice packet helped cut the saltiness. If cabbage falls apart, add it later next time. Letting the brisket rest before slicing keeps juices locked in. Skim fat for a lighter broth if desired.
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