Corned Beef and Cabbage Recipe

This classic corned beef and cabbage recipe is a hearty, comforting dish rooted in tradition and perfect for family dinners or St. Patrick’s Day celebrations. Slow-simmered corned beef becomes tender and flavorful, while potatoes, carrots, and cabbage soak up the savory broth. Simple ingredients and an easy stovetop method make this one of the best and most reliable ways to prepare traditional corned beef and cabbage at home.

Ingredients

• 1 (3-pound) corned beef brisket with spice packet
• Water, enough to cover
• 10 small red potatoes, halved
• 5 medium carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into wedges

Directions

• Gather and prepare all ingredients.
• Place the corned beef brisket in a large Dutch oven and cover completely with water.
• Add the included spice packet, cover the pot, and bring to a boil.
• Reduce heat to low and simmer gently until the corned beef is nearly fork-tender.
• While the meat cooks, cut the potatoes, carrots, and cabbage as directed.
• Add potatoes and carrots to the pot and cook until slightly tender.
• Add the cabbage wedges and continue cooking until all vegetables are tender.
• Remove the corned beef from the pot and let it rest briefly before slicing.
• Slice the meat across the grain and serve with vegetables and some of the cooking broth.

Preparation Details

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6