If you’re looking for a hearty, satisfying meal that’s perfect for any special occasion or just a cozy family dinner, look no further than Corned Beef and Cabbage. This classic dish is a favorite around St. Patrick’s Day, but honestly, it’s delicious all year round. With tender corned beef, cooked until melt-in-your-mouth perfection, and flavorful cabbage, potatoes, and carrots, this dish is the epitome of comfort food. You’ll love the combination of savory, salty, and slightly tangy flavors in every bite.
Why You’ll Love This Recipe?
Corned Beef and Cabbage is the perfect meal to make when you want something filling and flavorful but don’t want to spend all day in the kitchen. The recipe is surprisingly simple and uses just a handful of ingredients, but the results are always impressive. The corned beef becomes incredibly tender as it cooks low and slow, absorbing all the rich, savory flavors from the seasonings. Plus, the cabbage, potatoes, and carrots cook in the same pot, creating the perfect balance of textures and flavors. It’s a meal that can easily feed a crowd and will leave everyone satisfied.
Ingredients (Full list of ingredients below)
Here’s a preview of what you’ll need:
- Corned beef brisket
- Cabbage
- Potatoes (Yukon gold or red potatoes work best)
- Carrots
- Onion
- Garlic
- Bay leaves and peppercorns
- Mustard (for serving, optional)
For the full ingredient list, check below!
Directions
1. Prepare the Corned Beef
Start by rinsing the corned beef brisket under cold water to remove any excess salt. This helps to prevent the dish from becoming too salty. Place the brisket in a large pot or Dutch oven and cover it with water. Add the seasoning packet that usually comes with the corned beef, along with a couple of bay leaves, a few peppercorns, and a couple of garlic cloves. Bring the water to a boil, then reduce the heat and simmer for 2.5 to 3 hours, or until the meat is tender.
2. Add the Vegetables
Once the corned beef has simmered for about 2.5 hours, it’s time to add the vegetables. Peel and chop the potatoes and carrots, then add them to the pot. Slice the onion and add that too. Let everything cook together for about 20-30 minutes, or until the vegetables are tender but still hold their shape.
3. Add the Cabbage
While the potatoes and carrots are cooking, cut your cabbage into wedges. After the vegetables have had their turn in the pot, gently place the cabbage into the pot. Cover and cook for an additional 15-20 minutes until the cabbage is tender and bright green.
4. Slice the Corned Beef
Once the corned beef is done, remove it from the pot and let it rest for about 10 minutes before slicing. Slice it against the grain for the best texture. You can serve the corned beef sliced in large pieces or cut it into smaller portions, depending on your preference.
5. Serve and Enjoy
Now that everything is cooked, it’s time to serve! Arrange the corned beef, cabbage, potatoes, and carrots on a platter. You can drizzle some of the flavorful cooking liquid over the top to add extra flavor. Serve with mustard on the side for an extra tangy kick. Enjoy!
Expert Tips and Tricks
- Low and Slow: Corned beef is best cooked low and slow. Allow it to simmer gently to break down the tough fibers, resulting in a super tender, flavorful piece of meat.
- Use the Cooking Liquid: The liquid that the corned beef cooks in is full of flavor! Use it as a base for your potatoes and vegetables, or even as a base for soups the next day.
- Don’t Overcook the Cabbage: While cabbage should be tender, you don’t want it to become mushy. Check it regularly during the cooking process, and remove it from the pot when it’s just tender enough.
- Rest the Meat: Once you remove the corned beef from the pot, let it rest before slicing. This allows the juices to redistribute, ensuring that each bite is juicy and tender.
Recipe Variations and Possible Substitutions
- Different Cuts of Meat: If you can’t find corned beef brisket, you can substitute with a different cut of beef, though brisket is the best for this dish. You could also use corned beef round, but it may be a bit leaner.
- Adding Other Vegetables: You can customize your vegetable selection based on your preferences. Turnips, parsnips, or rutabaga are great alternatives or additions to the traditional potatoes and carrots.
- Spicy Mustard: If you love a bit of heat, try serving your corned beef with a spicy mustard or horseradish sauce for an extra layer of flavor.
Serving and Pairing Suggestions
Corned Beef and Cabbage is a complete meal in itself, but there are a few sides and drinks that pair beautifully with this dish:
- Irish Soda Bread: A classic Irish side dish, this soft, slightly tangy bread is perfect for soaking up all the flavorful broth from the pot.
- Beer: If you’re going for a traditional Irish meal, pair your corned beef with a cold glass of Irish stout, such as Guinness. The rich, malty flavor of the beer complements the savory meat wonderfully.
- Pickles or Sauerkraut: For some extra crunch and tang, serve your corned beef with some pickles or sauerkraut on the side.
Storage and Reheating Tips
Corned Beef and Cabbage make for fantastic leftovers. Store the cooked corned beef, cabbage, and vegetables in an airtight container in the fridge for up to 3 days. To reheat, simply warm it all together in a covered pot on the stovetop or in the microwave. You can also freeze the leftovers for up to 3 months. When reheating from frozen, thaw the corned beef and vegetables overnight in the fridge, then heat them up gently on the stove.
4 FAQs
Can I cook Corned Beef and Cabbage in a slow cooker?
Yes! You can make this dish in a slow cooker. Just add your rinsed corned beef, seasoning packet, and water to the slow cooker. Cook on low for 8 hours, and then add the vegetables for the last 1-2 hours of cooking. It’s an easy and hands-off method that still delivers a flavorful meal.
Can I use fresh cabbage instead of pre-packaged?
Yes, fresh cabbage is perfect! Just chop it into wedges or rough chunks before adding it to the pot with the other vegetables. Fresh cabbage tends to hold up better and has a lovely texture when cooked.
Is it necessary to use the seasoning packet that comes with corned beef?
It’s not strictly necessary, but the seasoning packet that comes with corned beef adds a lot of flavor to the dish. If you don’t have one, you can create your own seasoning mix with mustard seeds, coriander, peppercorns, and a couple of bay leaves.
Can I make this ahead of time?
Yes, Corned Beef and Cabbage can be made ahead of time! In fact, the flavors will only improve if it sits for a day. You can make the entire dish and store it in the fridge for up to 3 days or freeze it for longer storage.
Conclusion
Corned Beef and Cabbage is the kind of dish that never goes out of style. It’s comforting, flavorful, and perfect for any occasion. Whether you’re celebrating St. Patrick’s Day or just craving a hearty meal, this recipe is sure to satisfy. Plus, with a few simple ingredients and minimal effort, you can create a dish that feels like it’s been simmering for hours, even though it’s surprisingly easy to make. So gather your ingredients, get cooking, and enjoy this classic comfort food!
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Corned Beef and Cabbage: A Classic Comfort Meal You’ll Love
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes (2.5-3 hours for the corned beef, plus 30-40 minutes for vegetables)
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering, Boiling
- Cuisine: Irish, Comfort Food
- Diet: Gluten Free
Description
Corned Beef and Cabbage is a classic, hearty dish that’s perfect for special occasions or a cozy family dinner. Tender corned beef, flavorful cabbage, potatoes, and carrots combine to create the ultimate comfort meal. This dish is easy to make and packed with savory, salty, and slightly tangy flavors that everyone will love.
Ingredients
- 3–4 lb corned beef brisket
- 1 medium head of cabbage, cut into wedges
- 6 Yukon gold or red potatoes, peeled and cut into chunks
- 4–5 medium carrots, peeled and cut into chunks
- 1 large onion, peeled and cut into quarters
- 3 garlic cloves, smashed
- 2–3 bay leaves
- 1 tbsp black peppercorns
- Mustard (for serving, optional)
- Water (for cooking the corned beef)
Instructions
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Prepare the Corned Beef:
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Rinse the corned beef brisket under cold water to remove excess salt.
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Place the brisket in a large pot or Dutch oven and cover with water. Add the seasoning packet that comes with the corned beef, bay leaves, peppercorns, and garlic.
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Bring to a boil, then reduce the heat to low and simmer for 2.5-3 hours, until the corned beef is tender.
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Add the Vegetables:
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Peel and chop the potatoes and carrots, then add them to the pot. Add the sliced onion as well.
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Let the vegetables cook for about 20-30 minutes, or until they are tender but still hold their shape.
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Add the Cabbage:
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Cut the cabbage into wedges. After the potatoes and carrots have cooked, gently add the cabbage to the pot.
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Cover and cook for an additional 15-20 minutes until the cabbage is tender and bright green.
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Slice the Corned Beef:
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Once the corned beef is tender, remove it from the pot and let it rest for 10 minutes.
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Slice against the grain to ensure the meat is tender and easy to chew.
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Serve and Enjoy:
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Arrange the corned beef, cabbage, potatoes, and carrots on a serving platter.
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Drizzle some of the flavorful cooking liquid over the dish, and serve with mustard on the side for an extra kick.
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Notes
- Low and Slow Cooking: Cook the corned beef low and slow to ensure it becomes tender and flavorful.
- Cooking Liquid: Don’t discard the cooking liquid! It’s packed with flavor and can be used to flavor the potatoes, vegetables, or even soups the next day.
- Rest the Meat: Allow the corned beef to rest for a few minutes before slicing so it retains its juices.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 80mg