Corn Beef And Cabbage Recipe

Traditional corned beef and cabbage: a salted, spiced brisket slow-simmered until tender, paired with carrots, potatoes and cabbage for a hearty, comforting meal.

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Course: Main Course

Cuisine: Irish

Keyword: corned beef, cabbage, brisket, St. Patrick's Day, comfort food, slow cooker, Irish

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: servings

Calories: 480kcal

Ingredients

3 –4 lb corned beef brisket with spice packet
1 large onion quartered
4 cloves garlic smashed
3 –4 bay leaves
1 tbsp black peppercorns
8 cups water or low-sodium beef broth
3 large carrots cut into 2-inch pieces
1 lb baby potatoes or 4 medium potatoes halved
1 small head green cabbage cut into wedges
2 tbsp brown sugar or maple syrup optional
2 tbsp cider vinegar or apple juice
2 tbsp butter for finishing
Fresh parsley chopped (for garnish)
Salt and freshly ground black pepper to taste

Instructions

Rinse corned beef under cold water to remove excess brine and pat dry.
Place brisket in a large pot or Dutch oven; add onion, garlic, bay leaves, peppercorns and the spice packet.
Pour in water or low-sodium beef broth to just cover the meat.
Add brown sugar and cider vinegar if using; bring to a gentle simmer over medium heat.
Reduce heat to low, cover, and simmer gently for 2½–3 hours until fork-tender.
Prepare carrots and potatoes and set aside; cut cabbage into wedges.
When brisket is nearly tender (about 30–40 minutes left), add potatoes and carrots to the pot.
Place cabbage wedges on top of vegetables, cover, and cook 15–20 minutes until cabbage is tender but not mushy.
Remove brisket and let rest 10–15 minutes before slicing against the grain.
Transfer vegetables to a serving platter, slice brisket, dot with butter and garnish with parsley. Serve hot.

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