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Traditional corned beef and cabbage with sliced brisket, potatoes, carrots, and cabbage on a serving platter
Debra

Traditional Corned Beef and Cabbage Recipe

This traditional corned beef and cabbage recipe is a hearty one-pot meal made with tender corned beef brisket, cabbage, potatoes, and carrots simmered in a rich, flavorful broth. It is perfect for St. Patrick’s Day or any cozy family dinner when you want something comforting, filling, and easy to prepare.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Irish-American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds corned beef brisket with spice packet
  • 1 large green cabbage cut into wedges
  • 1 pound baby potatoes or Yukon Gold potatoes halved
  • 4 medium carrots peeled and cut into chunks
  • 1 medium onion cut into thick wedges
  • 3 cloves garlic smashed
  • 1 bay leaf
  • 4 to 6 cups water or low-sodium beef broth
Optional for Extra Flavor
  • 1 tablespoon mustard seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon brown sugar
  • 1 cup dark beer such as stout
For Serving
  • whole-grain mustard for serving
  • fresh parsley chopped, for garnish
  • crusty bread or soda bread for serving

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Chef's knife
  • Tongs
  • Measuring cups

Method
 

  1. Remove the corned beef from its packaging and rinse it under cool water to remove excess surface brine.
  2. Place the corned beef in a large Dutch oven or heavy pot. Add the spice packet, onion, garlic, bay leaf, and enough water or broth to cover the meat by about 1 inch.
  3. If using mustard seeds, peppercorns, brown sugar, or dark beer, add them now.
  4. Bring the liquid to a light boil, then reduce the heat to low. Cover and simmer for 2 1/2 to 3 1/2 hours, depending on the size of the brisket.
  5. Check the brisket with a fork. If it slides in easily, the meat is ready. If it still feels tough, continue cooking until it becomes fork-tender.
  6. Add the potatoes and carrots and simmer for 20 to 25 minutes.
  7. Add the cabbage wedges during the last 10 to 15 minutes of cooking and simmer until tender.
  8. Transfer the corned beef to a cutting board and let it rest for 10 to 15 minutes before slicing against the grain.
  9. Serve the sliced corned beef with the vegetables and spoon a little broth over the top. Garnish with parsley and serve with whole-grain mustard and bread if desired.

Notes

Helpful Tips:
  • Flat cut brisket is best if you want cleaner slices, while point cut has more marbling and richer flavor.
  • Keep the simmer gentle. Boiling too hard can make the meat tougher.
  • Add the potatoes and carrots before the cabbage so everything finishes cooking at the right time.
  • Do not overcook the cabbage. Add it near the end so it stays tender without turning mushy.
  • Let the brisket rest before slicing to help keep it juicy.
  • Save the broth for reheating leftovers or turning into a simple soup base.