Corned Beef and Cabbage

Paul, AI Chef

Enjoy a hearty, flavorful meal with this easy corned beef and cabbage recipe. Perfect for St. Patrick's Day or any cozy dinner.

Prep Time 10

Cook Time 3

Total Time 3 10

Course Main Course

Cuisine American, Irish

Servings 6 people

Calories 480 kcal

3 to 4 lbs corned beef brisket with spice packet – The heart of this dish, brined for deep, savory flavor.
1 medium head of cabbage cut into wedges – Adds a touch of sweetness and soaks up all the delicious juices.
4 large carrots peeled and cut into chunks – Brings natural sweetness and color.
6 to 8 small red or gold potatoes halved – Absorbs the savory broth while adding a creamy texture.
1 large onion quartered – Enhances the depth of flavor.
3 to 4 garlic cloves smashed – Infuses a subtle aromatic note.
6 cups beef broth or water – Provides the cooking liquid to tenderize the meat.
2 bay leaves – Adds an earthy herbaceous flavor.
1 tablespoon whole black peppercorns – Enhances the spice profile.

1 bottle of beer such as a stout or lager – Infuses extra richness into the broth.
1 tablespoon apple cider vinegar – Adds a slight tang to balance the richness.
1 teaspoon mustard seeds – Complements the flavors of the corned beef.

Choosing the Right Cut – Brisket is the classic choice but if you prefer leaner meat, look for a flat-cut corned beef. If you love extra marbling for richer flavor, go for the point cut.
Veggie Variations – Swap in parsnips turnips, or even sweet potatoes for a different twist on texture and taste.
Broth vs. Water – Using beef broth instead of water gives the dish a deeper more robust flavor.

Remove the corned beef brisket from its packaging and rinse it under cold water to remove excess brine. This prevents the dish from becoming overly salty.
Place the brisket in a large pot or Dutch oven, fat side up.
Pour in beef broth or water, ensuring the brisket is fully submerged. If using beer for extra depth, add it now.

Toss in the spice packet, bay leaves, peppercorns, and garlic. These aromatics will infuse the meat with rich, savory flavors.
Bring the liquid to a gentle boil over medium-high heat, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until the meat is fork-tender.

Once the brisket is tender, carefully remove it from the pot and set it aside on a cutting board. Tent it with foil to keep it warm.
Add the potatoes, carrots, and onion to the same pot, ensuring they are submerged in the broth. Simmer for 15 minutes until they begin to soften.
Finally, add the cabbage wedges and cook for another 10 to 15 minutes, just until tender but not mushy.

Slice the corned beef against the grain into thin slices for maximum tenderness.
Arrange the vegetables on a platter and place the sliced meat on top. Spoon some of the flavorful broth over the dish for extra moisture.