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a platter with corned beef and cabbage and potatoes and carrots.
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5 from 6 votes

Corned Beef And Cabbage

Corned Beef and Cabbage is a classic, comforting dish that combines tender, flavorful corned beef with hearty vegetables like cabbage, carrots, and potatoes. This dish is a timeless favorite, sure to be a hit at any gathering!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: Irish
Keyword: corned beef, corned beef and cabbage
Servings: 4
Calories: 636kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2-3 pounds corned beef brisket
  • 1 large onion peeled and cut into quarters
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds
  • 4 whole cloves
  • mustard or horseradish for serving
  • 1 small head cabbage cut into 6 wedges
  • 3 medium potatoes peeled and quartered
  • 3 medium carrots peeled and cut into thick slices
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Place the corned beef brisket in a large pot. Add enough water to cover the meat. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, salt and pepper.
    process shots showing how to make corned beef and cabbage.
  • Bring the water to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
    process shots showing how to make corned beef and cabbage.
  • Once the meat is tender, add the potatoes and carrots to the pot. Let them cook for about 10-15 minutes.
    process shots showing how to make corned beef and cabbage.
  • After the potatoes and carrots have started to soften, add the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
    process shots showing how to make corned beef and cabbage.
  • Remove the vegetables and beef from the pot. Slice the beef against the grain. Serve hot with the vegetables. Mustard or horseradish on the side is highly recommended for that extra kick!

Notes

  1. Go Easy on the Salt: Remember, the corned beef is already quite salty, so be cautious with adding extra salt. Taste the broth before adjusting the seasoning.
  2. Slice Against the Grain: For the most tender eating experience, always slice your corned beef against the grain.
  3. Use a Large Pot: Make sure to use a pot big enough to comfortably hold the brisket and vegetables with enough room for the water to cover everything.

Nutrition

Serving: 1serving | Calories: 636kcal | Carbohydrates: 43g | Protein: 39g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2834mg | Potassium: 1750mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7831IU | Vitamin C: 158mg | Calcium: 141mg | Iron: 6mg