How To Cook Corned Beef And Cabbage

How To Cook Corned Beef And Cabbage: A Traditional Irish Dish

Corned beef and cabbage is a hearty and delicious dish that has become synonymous with St. Patrick’s Day. The combination of tender, flavorful corned beef, paired with the sweet and savory flavors of cabbage, carrots, and potatoes, creates a meal that is both comforting and satisfying. If you’re looking to try your hand at cooking this traditional Irish favorite, here’s a step-by-step guide to help you get started.


– 1 (3-4 pounds) corned beef brisket with spice packet
– 8 small red potatoes, quartered
– 4 large carrots, peeled and cut into chunks
– 1 small head of cabbage, cut into wedges
– 1 onion, peeled and quartered
– 4 cloves of garlic, minced
– 3 bay leaves
– Salt and pepper to taste


1. Rinse the corned beef brisket under cold water to remove any excess brine. Place the brisket in a large pot, fat side up. Add enough water to the pot to fully submerge the brisket.

2. Sprinkle the spice packet that comes with the corned beef over the top of the brisket. If your corned beef did not come with a spice packet, you can make your own blend by combining 1 tablespoon of whole peppercorns, 1 tablespoon of mustard seeds, and 1 tablespoon of coriander seeds.

3. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Allow the brisket to simmer gently for about 2-3 hours, or until it is tender. Skim any foam or excess fat that rises to the top of the pot during cooking.

4. While the brisket is cooking, prepare the vegetables. Place the quartered potatoes, carrots, onion, garlic, and bay leaves in another large pot. Add enough water to cover the vegetables and season with salt and pepper to taste.

5. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the vegetables are tender. Remove from heat and set aside.

6. Once the corned beef is cooked, carefully transfer it to a cutting board. Allow it to rest for a few minutes before slicing. Cutting against the grain, slice the corned beef into thin slices.

7. Arrange the cabbage wedges on a serving platter and lightly salt them. Using a slotted spoon, transfer the cooked vegetables from the pot to the platter, placing them around the cabbage wedges. Finally, arrange the sliced corned beef on top.

8. Serve the corned beef and cabbage hot, accompanied by horseradish sauce or your favorite condiment.


Q: What is the best cut of meat for corned beef?
A: Corned beef is typically made from brisket, which is a flavorful and relatively inexpensive cut of beef. Look for a 3-4 pound corned beef brisket with the fat cap still intact for the best results.

Q: Can I cook corned beef in a slow cooker?
A: Yes, a slow cooker is a great option for cooking corned beef. Simply place the rinsed corned beef brisket and spices in the slow cooker, add enough water to cover, and cook on low for 6-8 hours, or until tender.

Q: Can I substitute other vegetables for cabbage?
A: Absolutely! While cabbage is the traditional choice for corned beef and cabbage, you can experiment with other vegetables such as Brussels sprouts, turnips, or parsnips to add variety to the dish.

Q: How do I store leftovers?
A: Store any leftover corned beef, vegetables, and broth in separate airtight containers in the refrigerator. They can be enjoyed for up to 3-4 days. Leftover corned beef can also be used in sandwiches or recipes like hash.

In conclusion, cooking corned beef and cabbage is a simple yet flavorful way to celebrate St. Patrick’s Day or enjoy a comforting meal any time of the year. By following these steps and experimenting with different vegetables and seasonings, you can create a dish that is both satisfying and delicious.

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