Easy Corned Beef and Cabbage Recipe for St. Patrick’s Day

The aroma of slow-cooked corned beef and cabbage wafts through the air, invoking memories of hearty family gatherings filled with love and laughter. Each tender slice tells a story, inviting you to savor the rich flavors that dance on your palate.

Imagine a chilly evening where the warmth of a bubbling pot brings everyone together around the table. Corned beef and cabbage may seem simple, but this comfort dish holds the power to make any occasion feel special.

My family always raves about this dish during our St. Patrick’s Day celebrations; it never fails to impress.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brisket: Choose a good quality brisket for tenderness; look for one with some fat marbling.
• Cabbage: Opt for green cabbage; it adds a delightful crunch when cooked just right.
• Carrots: Fresh carrots bring sweetness; peel them before adding them to enhance their flavor.
• Potatoes: Use Yukon Gold or red potatoes as they hold their shape well during cooking.
• Pickling Spice: This magical blend of spices gives that essential taste profile; don’t skip it.
• Beef Broth: Using low-sodium broth allows you to control salt levels while adding rich flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first — let’s gather our ingredients and get ready for some serious cooking fun.

Prepare the Brisket: Rinse the brisket under cold water and pat it dry with paper towels. This helps remove excess salt from brining.

Add Pickling Spice: Rub the pickling spice generously over both sides of the brisket for maximum flavor infusion throughout cooking.

Layer Vegetables in Pot: In a large pot, add chopped potatoes, carrots, and half of the chopped cabbage at the bottom as a cozy veggie blanket.

Add Brisket to Pot: Carefully place your spiced brisket on top of the vegetables; it’s like tucking in your favorite blanket.

Pour in Broth and Water: Add enough low-sodium beef broth to cover the meat halfway; use water if needed so your brisket gets all cozy.

Simmer Away.: Bring everything to a gentle boil over medium heat, then reduce to low heat and cover tightly. Let it simmer away for about 3-4 hours until tender.

Now sit back while your kitchen fills with mouthwatering scents — just be careful not to drool all over your apron.

When everything is beautifully cooked through, remove the brisket from the pot and let it rest on a cutting board for about 10 minutes before slicing against the grain into juicy pieces.

While you’re waiting, toss in the remaining chopped cabbage into that flavorful broth; let it cook until just tender.

Serve your slices alongside those lovely veggies on a platter — don’t forget to ladle some of that delicious broth over everything.

Enjoy this comforting feast with family or friends while sharing stories around the table — laughter is what makes every meal truly special.

With each bite of corned beef melting in your mouth accompanied by crunchy cabbage — you’ll know why this dish holds such fond memories.

Remember that cooking is all about enjoying yourself. So throw on some festive music while you prepare this iconic Irish dish that everyone will love.

Perfecting the Cooking Process

Start by simmering the corned beef in a large pot with spices. Add the cabbage in the last 15 minutes to ensure both are perfectly tender and flavorful, creating a delightful harmony of tastes and textures.

Add Your Touch

Feel free to customize your corned beef and cabbage by adding root vegetables like carrots or potatoes for extra flavor and nutrition. A dash of hot sauce can also elevate the dish with a spicy kick.

Storing & Reheating

Store leftover corned beef and cabbage in an airtight container for up to four days. Reheat gently on the stovetop or microwave to maintain its delicious flavors without drying it out.

Creating my first corned beef and cabbage was a culinary adventure that turned into laughter when I accidentally added twice the seasoning. My friends still talk about that “extra spicy” dinner.

FAQ

Can I use fresh cabbage instead of sauerkraut?

Absolutely. Fresh cabbage provides a crisp texture that complements corned beef beautifully.

How long should I cook corned beef?

Cook corned beef for about 3 to 4 hours until it’s tender and easy to slice.

What side dishes go well with corned beef and cabbage?

Serve it with potatoes or Irish soda bread to create a complete meal experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Corned Beef and Cabbage

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 4 hours 15 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Corned Beef and Cabbage is a traditional Irish dish that brings warmth and comfort to any gathering. Enjoy tender slices of beef paired with vibrant vegetables for a memorable meal.

---

Ingredients

Scale 1x2x3x

• 3 lbs brisket
• 1 medium head green cabbage
• 4 large carrots
• 4 medium Yukon Gold or red potatoes
• 2 tablespoons pickling spice
• 4 cups low-sodium beef broth

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the brisket under cold water and pat dry.
2. Rub pickling spice generously over both sides of the brisket.
3. In a large pot, layer chopped potatoes, carrots, and half of the chopped cabbage.
4. Place the spiced brisket on top of the vegetables.
5. Pour in beef broth until it covers the meat halfway; add water if needed.
6. Bring to a gentle boil over medium heat, then reduce to low heat and cover. Simmer for 3-4 hours until tender.
7. Remove brisket, let rest for 10 minutes, then slice against the grain.
8. Add remaining cabbage to the pot and cook until just tender.
9. Serve slices on a platter with vegetables and ladle some broth over everything.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main
• Method: Boiling
• Cuisine: Irish

Nutrition

• Serving Size: 1 plate (250g)
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 75mg