Looking for the best corned beef and cabbage recipe? This easy, classic dish is perfect for St. Patrick’s Day or any time you crave a hearty, comforting meal. With just a few simple ingredients and a Dutch oven, you can prepare tender corned beef, flavorful cabbage, and perfectly cooked vegetables in just over two hours.
What Is Corned Beef?
Corned beef is a salt-cured beef brisket, traditionally used in the U.S. for making corned beef and cabbage. Before modern refrigeration, meat was preserved by curing it in salt, giving corned beef its distinct flavor.
Corned Beef and Cabbage: A Classic Dish
Though it’s often associated with Irish cuisine, corned beef and cabbage is actually an American tradition. In the 19th century, Irish immigrants in New York substituted corned beef from Jewish delis for the bacon they’d typically use with cabbage in Ireland, creating the beloved dish we know today.
Corned Beef vs. Pastrami
While corned beef and pastrami both start with beef brisket, corned beef is boiled, while pastrami is cured, seasoned, and smoked.
How to Make Corned Beef and Cabbage
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes
Servings: 6
Ingredients:
- 1 (3-pound) corned beef brisket with spice packet
- 10 small red potatoes, halved
- 5 medium carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into wedges
Directions:
Step 1:
Place corned beef in a large Dutch oven. Cover with water and add the spice packet. Bring to a boil, then reduce heat, cover, and simmer for about 2 hours until the beef is nearly fork-tender.
Step 2:
After 2 hours, add the halved potatoes and cut carrots to the pot. Simmer for 10 minutes.
Step 3:
Add cabbage wedges and cook for an additional 15 minutes, until the cabbage is tender and the meat is fully cooked.
Step 4:
Remove the corned beef and let it rest for 15 minutes. Slice the meat against the grain. Serve with the potatoes, carrots, cabbage, and broth.
Storing and Reheating Corned Beef and Cabbage
Leftovers? Store in an airtight container in the refrigerator for up to three days. To reheat, place in the oven or microwave until the internal temperature reaches 165°F.
Freezing Corned Beef and Cabbage
Cool the corned beef and cabbage completely, then freeze individual portions in airtight freezer bags for up to three months. Thaw overnight in the fridge and reheat in the oven.
Nutrition Information (Per Serving):
- Calories: 882
- Total Fat: 42g (54%)
- Saturated Fat: 17g (83%)
- Cholesterol: 240mg (80%)
- Sodium: 165mg (7%)
- Total Carbohydrate: 50g (18%)
- Protein: 71g (143%)
- Vitamin C: 40mg (44%)
- Iron: 7mg (41%)
Enjoy this traditional corned beef and cabbage recipe year-round, not just on St. Patrick’s Day! Pair it with mustard or horseradish for an added kick of flavor.