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My Corned Beef Recipe is made all in one pot for easy cleanup! Complete with corned beef simmered to tender perfection and a tasty blend of veggies, including cabbage and potatoes, this simple corned beef dinner is a must-try for your next Sunday dinner.
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Corned Beef with Cabbage
Even if you've never prepared corned beef before, this recipe will be easy for you to follow! I'll share my experience with cooking corned beef and cabbage, including tips for ingredient substitutions and simple step-by-step instructions. Total beginners to cooking corned beef with cabbage and experienced home cooks alike can make and enjoy this dish!
My corned beef recipe uses just a handful of common ingredients. It's perfect for meal prep; serve it as an entree with creamy corn casserole on the side, in a corned beef hash, on sandwiches, or even in pastas and pot pies. There is a lot you can do with corned beef and potatoes, so let me show you how to make it with my recipe below!
Tools to Make Corned Beef and Cabbage
- A large pot with a lid, such as a dutch oven
- Aluminum foil for resting the corned beef
- One large bowl to season your veggies in
- A sharp knife for slicing the corned beef
- A meat fork for easily lifting the corned beef out of the pot
- A sturdy cutting board
Ingredients for Cooking Corned Beef
- Corned Beef Brisket (with spice packet): You'll find corned beef brisket sold in a brine with a sauce packet included. Keep that packet; it has all the pickling spices in it!
- Water: You'll need to add plenty of water to fully immerse the brisket. The amount you need depends on the size of your pot.
- Bay Leaves: Bay leaves are critical to a good corned beef. Use plenty, as the flavor will infuse into the water used to simmer the meat.
- Dark Beer (substitution available): Dark beer is my favorite for corned beef, as it has an incredible depth of flavor. You can also use beef broth or beef stock, if you'd like to avoid any included alcohol (it will not boil off).
- Red Potatoes: Red potatoes soften quickly, making them perfect for boiling in the leftover broth from corned beef. They act as a flavor sponge, soaking up all that delicious broth! If you want to use other varieties of potato, you can, but keep in mind the flavor and texture of the corned beef will vary depending on what variety you use.
- Carrots: Carrots are always a great option for adding to a corned beef. They soften nicely and have a delicate sweetness that tastes great with the pickling spices. I like to use whole carrots and recommend avoiding baby carrots, which are more likely to get mushy.
- Cabbage: I prefer green cabbage, but red cabbage will taste delicious, too. Make sure to cut it into nice thick slices.
- Salt and Pepper: Salt and pepper can be added to the vegetables before simmering them. It adds just that little extra oomph to the flavor that the broth will bring in. I recommend using kosher salt or sea salt flakes (my favorite) and freshly cracked black pepper, if possible.
- Thyme: Fresh thyme is the perfect garnish! If you don't have any, that's okay; it'll still taste great. You can always include dried thyme in the seasoning as the corned beef cooks, if you'd like. Just use less than fresh.
Corned Beef and Cabbage
Equipment
- 1 Large pot or Dutch oven
Ingredients
- 3-4 pound Corned beef brisket - with spice packet
- 6 cups Water
- 2 Bay leaves
- 4 cups Dark beer - or beef broth
- 5 large Red potatoes - halved
- 3 large Carrots - peeled and halved
- ½ head Cabbage - cut into wedges
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Fresh thyme - for garnish (optional)
Instructions
- Place: Place the corned beef in a large pot. Sprinkle the spice packet that your corned beef came with inside of the pot. Toss in your bay leaves.3-4 pound Corned beef brisket,2 Bay leaves
- Pour: Pour in beer (or beef broth) over the corned beef and enough water to cover completely. (I used 6 cups of water)4 cups Dark beer,6 cups Water
- Boil: Bring to a boil over high heat. Cover the pot with a lid, reduce the heat to low, and simmer for 45-50 minutes per pound, until fork-tender (about 2-3 hours).
- Remove: Once the corned beef is fork-tender, remove it from the pot and set aside on a plate. Cover your corned beef with foil and let it rest.
- Season: In a large bowl season your carrots, cabbage, and potatoes with salt and pepper.3 large Carrots,½ head Cabbage,1 teaspoon Salt,1 teaspoon Pepper,5 large Red potatoes
- Boil: Toss in the seasoned veggies, and place the lid back on. Cook for about 15-20 minutes, or until the vegetables are tender.
- Slice: Carefully slice the corned beef brisket against the grain.
- Serve: Garnish with fresh thyme (optional). Serve soft vegetables and sliced corned beef on a plate, and enjoy!1 tablespoon Fresh thyme
Notes
- It's hard to over-cook corned beef! Don't fuss too much about pulling it out of the pot right on time; it'll only get more tender as it keeps cooking.
- You can always add even more pickling spices if you want! Great additions include whole mustard seeds, garlic cloves, black peppercorns, whole coriander seeds, and a sliced onion.
- For extra flavor, set a cast iron skillet over high heat and add a small amount of vegetable oil, then sear the beef before adding it to the pot. This will boost the flavor that extra little bit!
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Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Detailed Corned Beef Cooking Guide
Step 1: First, pour out any leftover liquid from the corned beef. Place the corned beef in a large pot or dutch oven, then sprinkle it with the contents of the spice packet, and add in the bay leaves. It's important to use the spice packet it comes with because it has all of the pickling spices that pair perfectly with corned beef. For even more flavor, you can sear the beef in a large pan before adding to the pot. I always recommend searing if you have the time.
Step 2: Next, pour in the beer. If you don't want to use alcohol, you can use beef broth or homemade bone broth. Beef broth works best for offering the closest depth of flavor without using alcohol. After adding in the beer, pour in enough water to cover the brisket. I used 6 cups, but the amount you use will depend on the size of your pot. It needs to be enough to submerge the brisket without being full enough to boil over.
Step 3: Turn the burner to high heat. Bring the liquid to a boil, then cover it with a lid. Reduce the heat to low and let it simmer for 45-50 minutes per pound of meat. For example, I used a 3-pound hunk of corned beef, which took 2 hours and 30 minutes to cook. Don't worry about overcooking corned beef; it will become more tender as it braises. I've included a chart, found below these instructions, for a guide to corned beef cooking times. Scroll down if your corned beef is a different size than mine.
Step 4: Once the corned beef is fork-tender, remove it from the pot. Do NOT drain the pot! You will be using that liquid again to cook the vegetables. For removing the corned beef, I like to use a big meat fork, but you can use other utensils to improvise. Set it on a plate and cover it with aluminum foil to let it rest. You want to let it rest until you're ready to slice it, and the aluminum foil will keep it warm while you prepare the rest of the dish.
Step 5: While the corned beef rests, season your carrots, potatoes, and cabbage with salt and pepper. Carefully add them to the pot of broth. Personally, I cut the cabbage into large cubes and the carrots and potatoes into thick slices. They should all be relatively the same size no matter how you choose to cut yours, so that they cook evenly.
Step 6: Place the lid back onto the pot. Simmer for 15-20 minutes, or until the vegetables are tender. If you want, you can stagger when you add the vegetables. Cabbage cooks faster than potatoes and carrots, so if you want it less cooked, add it later.
Step 7: Slice your corned beef against the grain. This is important for the most tender slices of corned beef. The "grain" refers to the lines of muscle running through the beef; you want to cut in the opposite direction to the lines - "against" it. This way, you're cutting through muscle fibers and enabling the corned beef to be even more tender.
Step 8: Serve corned beef with cabbage and potatoes with a garnish of thyme and my homemade horseradish sauce for dipping.
Corned Beef Cooking Times by Weight
| Corned Beef by Weight | Stovetop Cook Time (Minimum) |
|---|---|
| 2 pounds | 1 hour 30 minutes |
| 3 pounds | 2 hours 15 minutes |
| 4 pounds | 3 hours |
| 5 pounds | 3 hours 45 minutes |
| 6 pounds | 4 hours 30 minutes |
| *Approximate. |
Expert Tips
- It's difficult to over-cook corned beef, so you don't have to fuss too much about removing it from the pot right on time. It will continue to get more tender as it keeps cooking, so it's okay to be a little late.
- You can always add even more pickling spices if you want. Great additions include whole mustard seeds, garlic cloves, black peppercorns, whole coriander seeds, and a sliced onion.
- For extra flavor, set a cast iron skillet over high heat and add a small amount of vegetable oil. Sear the beef before adding it to the pot. This will boost the flavor of the whole dish!
- Check out my guide on cleaning dutch ovens for easy cleanup. This will keep your dutch oven looking its best.
FAQ
If I'm serving corned beef as the main entree, I like to offer at least 1 pound of corned beef per person. However, you can feed roughly 4-6 people with a 4 lb corned beef, so you need only about half a pound of corned beef per person.
No, you shouldn't rinse corned beef. Rinsing raw meat, whether it's corned beef, chicken, or any other kind, spreads bacteria and is unnecessary. Never rinse meat before cooking it.
Yes! That liquid is brine that has a lot of dissolved fat in it. The brine has done its job, and can be poured out. If it gets added to the pot, it not only adds too much extra salt, but the fat can solidify into nasty clumps.
After cooking the corned beef, you can use the broth to boil vegetables of choice. If you'd like, you can then reduce the broth down to about half of its original volume, then use it for soups and stews to take advantage of all that flavor! Just make sure to strain it first.
Storing Corned Beef
To store corned beef, slice or shred the beef fully and then store it in an airtight container with a little of the broth. This will help keep it nice and moist in the refrigerator for up to 4 days.
You can also freeze cooked corned beef! I prefer to store the slices in a flat container and add some broth to ensure they don't get freezer-burned. Then seal tightly and store for up to 3 months.
To thaw, place the frozen corned beef in the fridge overnight or place in a pan and heat over medium-low heat until warmed through. Alternatively, warm it up into an incredible Hot Beef Sandwich.
Saint Patrick's Day Recipes
- Irish Mashed Potatoes - mashed potatoes loaded with onions and cabbage? It doesn't get better than this!
- Bailey's Fudge - This Bailey's flavored homemade fudge is not only super easy, but it's so indulgent, you'll want to make it for every occasion!
- Beef Chuck Roast - One of my very favorite chuck roasts, and most reader-loved, too!
- Dutch Oven Pot Roast - Make the best use of your dutch oven with another incredibly tender, fall-apart roast!
- Slow Cooker Corned Beef and Cabbage
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