Classic Corned Beef and Cabbage
Corned Beef and Cabbage is a hearty one-pot meal with tender beef, cabbage, and veggies—perfect for a comforting and flavorful family dinner!
Equipment
- Large stockpot or Dutch oven (for stovetop method)
- Instant Pot (for quick cooking)
- Cutting board & sharp knife
- Tongs for easy handling
Ingredients
For the Corned Beef:
- 4 pounds corned beef brisket with the seasoning/spice packet included
- 6 cups water or low-sodium beef broth
- 1 large yellow onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tbsp whole black peppercorns
For the Vegetables:
- 4 medium carrots peeled and cut into thick chunks
- 4 large Yukon gold potatoes scrubbed and quartered
- 1 small head of green cabbage cored and cut into wedges
Optional Enhancements:
- 1 tbsp apple cider vinegar to brighten the broth
- 1 tbsp Dijon or whole-grain mustard for serving
- Fresh chopped parsley for garnish
Instructions
Stovetop (Traditional)
- Rinse the Beef: Rinse the corned beef brisket thoroughly under cold running water to wash away excess surface brine.
- Simmer: Place the brisket in a large Dutch oven or stockpot. Add water (or beef broth), the spice packet, quartered onion, smashed garlic, bay leaves, and peppercorns. Bring the liquid to a boil over medium-high heat.
- Low and Slow: Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for about 2.5 to 3 hours, or until the meat is fork-tender.
- Add Vegetables: In the last 30 minutes of cooking, add the carrots and potatoes. During the final 15 minutes, add the cabbage wedges into the pot.
- Rest and Slice: Remove the beef from the pot and let it rest on a cutting board for 10 minutes. Slice against the grain for maximum tenderness. Serve with the cooked vegetables and mustard.
Notes
Let the corned beef rest before slicing for the best results to retain its juiciness. Adding cabbage towards the end of cooking preserves its texture and flavor. Adjust seasoning to taste, as corned beef can be naturally salty.