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Simple, satisfying, and easy to make, corned beef and cabbage is the comfort food that I believe deserves to be celebrated all year long. If you’ve never made this classic Irish dish, then it’s your lucky day: I’ve got all of my top tips here to help you ace this hearty meal. With tender corned beef, cabbage, potatoes, and carrots, this recipe is the perfect dinner to cozy up to on St. Patrick’s Day and beyond. Here’s what you need to know:
What People Are Saying:
“This is how I’ve been cooking corned beef for years and it is delicious!” - wlr4216
There are multiple ways to make corned beef, but boiling is one of the easiest, so that’s what I’m doing here. Grab a large Dutch oven (it needs to be large enough to fit all of our ingredients), add your brisket, and cover with water. Then, add the spice packet, bay leaves, and thyme, and turn up the heat to medium-high. Bring the mixture to a boil, then reduce to a simmer. Cook until the beef is tender, making sure to skim the water occasionally. It’s also very important to check every 30 minutes or so, and add any extra water as needed to keep the brisket fully submerged.
Once the beef is tender, add the carrots and potatoes, and bring it back to a boil. Cook for around 15 minutes, then add the cabbage, and keep it boiling for around 5 more minutes, until the vegetables are tender.
Once everything is tender and ready to go, remove the meat, and drain the vegetables. Let the meat rest for around 10 minutes (don’t rush this!), before slicing against the grain and serving with the vegetables.
The full list of ingredients and instructions can be found in the recipe below.
Looking for more ways to make this classic dish? Check out our Instant Pot and slow-cooker recipes.
This dish comes complete with carrots, potatoes, and cabbage, but if you’re looking for even more side ideas, I recommend serving this dish with Irish brown bread, roasted parsnips, or creamy mashed potatoes.
If you’ve got leftovers, store them in an airtight container in the fridge for 5 days or in the freezer for up to 4 months. Looking for leftover ideas? You can’t go wrong with the classic Reuben sandwich, but we’ve got plenty of corned beef leftover recipes for even more inspo.
corned beef brisket with spice packet
bay leaves
sprigs thyme
baby potatoes, halved
medium carrots, cut into 2” long pieces, halved if large
small head green cabbage, cut into wedges
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