This simple and classic corned beef and cabbage is a hearty dinner that the whole family will love. It’s perfect for St. Patrick’s Day!
A Traditional Corned Beef & Cabbage
Corned beef and cabbage is a classic St. Patrick’s Day meal, and for good reason! The combination of flavorful and tender meat with perfectly cooked vegetables is both filling and delicious.
If you’ve never made it before, it’s surprisingly simple and easy to make at home. It’s a hearty comfort food meal that everyone will love! There’s just nothing better than a warm plate of corned beef and cabbage to celebrate St. Patty’s Day!
This corned beef and cabbage is so delicious and super easy to make! I know I’m biased but I really think this is the best recipe, so let me show you how to make it.
- Corned beef
- Beef broth
- Bay leaves
How to Make Corned Beef and Cabbage
Prep Corned Beef – This corned beef and cabbage recipe is so simple and uses just a handful of ingredients. The first step is to prepare the corned beef. You’ll add it to a dutch oven or heavy stockpot. Next, sprinkle the seasoning packet on top, as well as some peppercorns and a few bay leaves.
Broth – Next, pour the beef broth or beef stock over the top of the corned beef. You’ll want the broth to mostly cover the meat so it can stay tender and juicy as it cooks.
Cook – Bring the broth to a simmer and then cover the pot and let the meat cook for about 3 hours. By the end of the cooking time, the meat will be very tender.
Veggies – Next, you’ll add carrots and potatoes to the pot and cook them until they are nice and tender. Finally, stir in some cabbage wedges and let them cook in the flavorful broth.
Slice & Serve – The broth adds so much flavor to the vegetables, and all of the different flavors meld together to make a delicious meal! When everything is cooked through, you’ll pull the meat out and slice it against the grain for serving.
Other Veggies – I like to add in the potatoes and carrots for a little variety, but feel free to add other root vegetables if you prefer, such as parsnips or turnips. If you cut all of your vegetables into bite-sized pieces, they should all cook in about the same amount of time.
Rest Meat – To get a juicy cut of meat, let the corned beef rest for a couple minutes before cutting. Resting will let the juices redistribute throughout the meat.
Slow Cooker – If you prefer to use your crock pot, here’s my recipe for Slow Cooker Corned Beef & Cabbage.
More Delicious Meat Recipes
- Best Fall Off The Bone BBQ Ribs
- Peanut Butter & Jelly Hamburgers
- Pulled Pork Quesadillas
- Crock Pot French Dip Sandwiches
- Sous Vide Steak Recipe
Corned Beef and Cabbage
- 4 pounds corned beef brisket
- 2 bay leaves
- 1/2 teaspoon peppercorns
- 6 cups beef broth
- 3-4 medium carrots, peeled and cut into bite sized pieces
- 3-4 medium potatoes, peeled and cut into bite sized pieces
- 1/2 head of green cabbage, cut into wedges
- Fresh parsley
- Add the brisket to a large dutch oven or heavy stock pot. Add the bay leaves, peppercorns, and seasoning packet, then add the beef broth to the pot. Cook on medium heat until the broth reaches a boil, then reduce the heat, cover, and simmer for 2 1/2 – 3 hours.
- Remove the lid and add the carrots and potatoes, making sure they are submerged in the broth. If necessary, add additional water to cover the vegetables. Cover again and cook for 30 minutes. Add the cabbage, cover, and cook for an additional 15 minutes.
- To serve, remove the brisket from the pot and slice against the grain. Place on a platter and surround with the vegetables. Sprinkle with fresh parsley.