Classic Corned Beef and Cabbage – Tender, Flavorful, and Hearty

Nothing says comfort like a classic Corned Beef and Cabbage dinner. This hearty, flavorful dish is perfect for St. Patrick’s Day, Sunday dinners, or any cozy night when you crave tender meat and wholesome vegetables. The corned beef is slowly simmered to melt-in-your-mouth perfection, while cabbage, potatoes, and carrots soak up the savory broth for extra flavor.

Why You’ll Love This Recipe

• Tender, juicy corned beef every time
• Vegetables infused with savory broth
• Simple, classic ingredients you likely have on hand
• Perfect for holidays, family dinners, or St. Patrick’s Day
• Can be made in a slow cooker or stovetop for convenience

Ingredients

• 3–4 pounds corned beef brisket with spice packet
• 10 cups water or beef broth
• 1 pound carrots peeled and cut into chunks
• 1 pound Yukon Gold potatoes cut into halves or quarters
• 1 medium head green cabbage cut into wedges
• 2 tablespoons mustard (optional for serving)
• 1 tablespoon black peppercorns
• 2 bay leaves
• 1 large onion peeled and quartered

Step-by-Step Instructions

1. Place the corned beef brisket in a large pot or Dutch oven.
2. Add water or beef broth to cover the meat completely.
3. Add the spice packet, bay leaves, and black peppercorns.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, until the corned beef is tender.
5. Add carrots and potatoes to the pot and continue simmering for 20–25 minutes.
6. Add cabbage wedges and simmer for an additional 10–15 minutes until tender but still bright green.
7. Remove the meat and vegetables carefully. Slice the corned beef against the grain.
8. Serve with the cooked vegetables and drizzle with mustard if desired.

Tips & Variations

• Slice corned beef against the grain for maximum tenderness
• Use a slow cooker for an effortless version—cook on low 8–10 hours
• Add a few whole cloves or garlic cloves for extra flavor
• Swap cabbage with kale for a twist on the classic recipe
• Leftovers make great sandwiches or hash the next day

Storage & Freezer Instructions

• Store leftover corned beef and vegetables in airtight containers in the refrigerator for up to 4 days
• Freeze sliced corned beef for up to 3 months; vegetables do not freeze well
• Reheat gently in a pot with a splash of broth to maintain moisture

Serving & Pairing Ideas

• Serve with creamy mustard or horseradish sauce
• Pair with rye bread or dinner rolls for a classic touch
• Add a side of buttered green beans or roasted root vegetables
• Complement the meal with a sparkling water

Frequently Asked Questions

Can I cook corned beef in a slow cooker?

Yes! Place the brisket in the slow cooker with broth, spices, and onion. Cook on low for 8–10 hours until tender. Add vegetables in the last hour of cooking.

How do I make corned beef extra tender?

Simmer slowly on low heat and avoid overcooking. Slicing against the grain also ensures maximum tenderness.

Can I use fresh cabbage instead of a whole head?

Yes, fresh cabbage is ideal. Cut into wedges to ensure even cooking and prevent mushiness.

How do I reheat leftovers without drying out the meat?

Reheat in a pot with a splash of broth over low heat, covered, until warmed through. This keeps the meat juicy.

Ready to Make It?

Classic Corned Beef and Cabbage is a hearty, comforting meal that’s easy to prepare and always satisfying. Whether you’re celebrating a holiday or just craving a home-cooked dinner, this recipe delivers tender meat, flavorful vegetables, and the perfect balance of savory flavors. Save it and enjoy a timeless comfort dish that everyone will love.

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