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–+ servings

Corned Beef and Cabbage

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A comforting holiday centerpiece featuring tender corned beef simmered with vegetables including carrots, baby red potatoes, and cabbage, perfect for feeding a crowd and making leftovers.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 8 servings
Course: Dinner, Holiday, Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Brisket
  • 3-4 lb corned beef brisket (flat cut preferred) with spice packet Rinse before use
  • 1 cup beef or chicken stock Optional; can use water
  • 1-2 tbsp apple cider vinegar Optional, brightens flavor
For the Vegetables
  • 8-10 pieces baby red potatoes Halved if large
  • 4-5 pieces large carrots Peeled and cut into 2-inch pieces
  • 1 medium green cabbage Cored and cut into wedges
  • 1 pieces onion Quartered
  • 3-4 pieces garlic cloves Smashed
  • 3 pieces bay leaves
  • 1 tsp black peppercorns Or the packet that comes with corned beef
  • 2 tbsp butter Optional, for finishing vegetables
  • Salt and freshly ground black pepper To taste

Method
 

Preparation
  1. Remove the corned beef from packaging. Rinse briefly under cold water to remove excess brine. Optionally soak for 1-2 hours to reduce salt.
  2. Place the brisket in a large pot or Dutch oven with onion, garlic, bay leaves, peppercorns, and pickling spice. Pour in enough water or stock to cover the brisket by about 1 inch. Add apple cider vinegar if using.
Cooking
  1. Bring to a simmer, cover, and reduce heat to maintain a gentle simmer. Skim any foam that rises in the first 15 minutes.
  2. Simmer gently for about 2.5-3 hours until fork-tender. If using a slow cooker, cook on low for 8 hours; in an Instant Pot, pressure cook on high for 90 minutes then natural release.
  3. With about 45-50 minutes left, add potatoes and carrots.
  4. Add cabbage wedges for the last 15-20 minutes.
Serving
  1. Remove the brisket to a cutting board, let rest for 10-15 minutes, then slice against the grain.
  2. If desired, stir butter into the potatoes and carrots, season with salt and pepper before serving.
  3. Arrange slices of corned beef with the vegetables and ladle some cooking liquid at the table.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 6gSugar: 4g

Notes

For best results, slice against the grain. Store leftovers in airtight containers for 3-4 days in the fridge, or freeze for up to 3 months.
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