Corned Beef and Cabbage

This traditional corned beef and cabbage recipe is the perfect St. Patrick’s Day feast. Tender brisket simmered with hearty vegetables for a complete meal.

Try my slow cooker corned beef, Instant Pot corned beef, or baked corned beef to switch things up!

Our family looks forward to celebrating St. Patrick’s Day with a traditional corned beef with cabbage and potatoes recipe for the feast. My husband Jason is Irish, and we enjoy sharing his heritage with the kids. We make a fresh loaf of Irish soda bread to serve as the meal simmers.

I’ll show you how to pick the corned beef brisket and cook it correctly on the stovetop. Cooking corned beef and cabbage in a flavorful stock tenderizes the brisket and vegetables—the timing of adding the ingredients and the length of cooking impact the final taste and texture.

“Tried this recipe tonight and it was delicious! I normally boil my corned beef in water. Using the beef broth really added flavor to the beef and vegetables! Was moist and not salty.”—Michelle

Recipe ingredients

• Corned Beef: The brisket will be labeled as flat-cut or point-cut corned beef at the market. The flat cut is leaner, with a more consistent width. I use this cut for this recipe. The point cut is thicker at one end and tapers down on the other. This has more marbeling with extra fat and tends to be more stringy.
• Seasoning: This is the tiny clear packet that comes with the brisket. It’s usually a mixture of whole mustard seeds, coriander seeds, crushed bay leaf, red chilies, fennel, and dill seed. I also add whole bay leaves and chopped garlic.
• Stock: I use beef stock to flavor the meat and vegetables. Plus, it’s delicious to serve with the meal.
• Potatoes: I use halved baby red potatoes. The waxy texture holds its shape well when simmering. You can add them whole, but they will take longer to cook. Cut large potatoes into quarters.
• Aromatic Vegetables: Add a mirepoix mixture of carrots, celery, and onions. This adds dimension to the cooking liquid and veggies to the meal.
• Cabbage: Use a whole head of green cabbage. The leaves are robust and hold together after simmering stove top. When cooked, cabbage has a pleasant, sweet taste.

See the recipe card below for all ingredients and measurements (US and metric).

Prepare the meat

Step 1: If there is still a thick layer of fat connected to the surface of the brisket, trim it down to about 1/8-inch thick. You want it to add flavor but not be too greasy.

Cook the corned beef

Step 2: Use a large pot, like a large Dutch oven, to cook the tough cut of meat. Add the trimmed brisket, stock, pickling spices packet, bay leaves, and minced garlic. Cook on high heat, then bring to a boil. Cover and reduce the heat to low. This will maintain a temperature of around 200ºF (93ºC) in the liquid.

Cooking time depends on the size of the roast. For every pound, cook the beef for about 45 minutes. The collagen will break down into gelation between 160 and 180ºF (71 to 92ºC) and should be maintained at that temperature for at least an hour.

Chef’s Note: For a 2-pound brisket, cook for at least 90 minutes. It will cook slightly longer with the root vegetables, further tenderizing the meat.

Add the root vegetables

Step 3: Add the onion wedges, potatoes, and carrots to the pot and cook for 15 minutes. Let it simmer uncovered to soften.

Rest the beef

Step 4: Remove the corned beef from the pot and cover to keep warm. This allows the meat to rest and redistribute the juices before slicing.

Add the cabbage

Step 5: Cut the green cabbage into 8 wedges. Add them in the last moments of cooking to prevent them from turning into mushy leaves with no texture. Tenderizing takes about 15 to 20 minutes, so the leaves are soft but hold their shape.

Slice and serve

Step 6: Once the cabbage, potatoes, and carrots are tender, remove them from the pot onto a large plate. Slice the beef. You can serve this meal family style or break the vegetables down further for individual plating. The leftovers are even more delicious the next day!

Flavor variations

Now you know how to make the best corned beef and cabbage recipe! Try these tasty ways to switch up this year’s feast:

• Liquid: Vegetable stock or chicken stock can be added for a lighter flavor. Swap out some of the stock with Guinness or Irish ale to add a hoppy and malty flavor to the braising liquid.
• Vegetables: Try turnips, rutabagas, or butternut squash. Add in some kale or spinach right before serving for extra leafy greens.
• Potatoes: Other types of potatoes, like white or Yukon Gold, are also delicious. Skip the russets. They are mealy and will break down too quickly.
• Seasoning: Add more aromatics to the corned beef recipe with whole peppercorns or sprigs of thyme or rosemary.
• Sweetness: Add some brown sugar, honey, or maple syrup to the braising liquid for a slightly sweet taste to balance the savory beef.
• Sauce: Pair the fork-tender brisket with grainy mustard or horseradish sauce for a spicy kick!

Serving suggestions

• Make corned beef hash with leftovers.
• Irish brown bread
• Bacon soda bread
• Colcannon
• Irish coffee
• St Patrick’s Day cookies

Frequently asked questions