Corned Beef and Cabbage

★ 4.3 · Easy

A classic braise of brined corned beef brisket simmered low and slow with cabbage wedges, carrots, and potatoes until fork-tender.

15 minPrep Time

210 minCook Time

225 minTotal Time

6 servingsYield

Why You'll Love This

Classic one-pot braised dinner
Fork-tender beef with buttery vegetables
Perfect for a St. Patrick's Day feast

Ingredients

3.5 lbcorned beef brisket with spice packet
1large yellow onion, quartered
3 clovesgarlic, smashed
2bay leaves
1 teaspoonwhole black peppercorns
8 to 10 cupswater, or enough to cover
1.5 lbsmall red potatoes, halved
4carrots, peeled and cut into thick chunks
1small head green cabbage, cut into 8 wedges
2 tablespoonsunsalted butter
1 tablespoonchopped fresh parsley, for garnish
1 tablespoonwhole grain mustard, for serving

Nutrition (estimated per serving)

460Calories

33gProtein

26gFat

24gCarbs

5gFiber

1450mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Rinse the corned beef brisket under cold water to remove excess surface brine, then place it fat-side up in a large Dutch oven or stockpot.
Add the onion, garlic, bay leaves, peppercorns, and the contents of the spice packet to the pot.
Pour in enough water to cover the brisket by about 1 inch.
Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 2.5 to 3 hours, until the beef is fork-tender.
Skim off any foam that rises to the surface during the first 20 minutes of simmering.
Once the beef is tender, transfer it to a cutting board, tent loosely with foil, and let rest while you finish the vegetables.
Add the potatoes and carrots to the simmering cooking liquid and cook for 15 minutes.
Nestle the cabbage wedges into the pot and continue simmering for 12 to 15 minutes more, until the vegetables are all fork-tender.
Drain the vegetables, reserving a splash of the cooking liquid, and toss the vegetables with the butter until glossy.
Slice the corned beef thinly against the grain.
Arrange the sliced beef and vegetables on a large platter and spoon a little reserved cooking liquid over the top.
Garnish with chopped parsley and serve with whole grain mustard on the side.

Tips

Slicing against the grain is essential for tender, non-chewy pieces since corned beef brisket has a very pronounced grain.
Simmer gently rather than boiling hard; a hard boil toughens the meat instead of tenderizing it.