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What’s more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
If you're looking for the best corned beef and cabbage recipe on the internet, you've come to the right place. You won't believe how simple it is to make this top-rated recipe. It's perfect for St. Patrick's Day, but you'll want to make it all year long.
What Is Corned Beef?
Corned beef is salt-cured beef. Before electricity paved the way for refrigeration, meat was preserved in salt. Brisket (the tender meat from the lower breast) is traditionally used to make corned beef in the United States.
Learn more: What Is Corned Beef and Where Does It Come From?
Corned Beef and Cabbage Origins
So how did corned beef and cabbage become such a dynamic duo? It's actually an American invention. Historically, cabbage was paired with pork bacon in Ireland. Irish immigrants in 19th-century New York City, who often lived in the same neighborhood as Jewish butchers, noticed flavor similarities between the corned beef of NYC delicatessens and the pork bacon of their homeland. Thus, corned beef and cabbage was born. These days, it's commonly associated with St. Patrick's Day.
Corned Beef vs. Pastrami
Corned beef and pastrami are both deli staples, but they're not the same thing. Corned beef is salt-cured beef that is cooked by boiling, while pastrami is seasoned and smoked beef.
How to Make Corned Beef and Cabbage
Boil Corned Beef
Place corned beef and seasoning packet in a Dutch oven, cover with water, and bring to a boil. Reduce to a simmer and cook until the meat is tender.
Cut Vegetables
In the meantime, cut the red potatoes in half and cut the cabbage into wedges. Peel and cut the carrots.
Add Vegetables
When the meat is tender, add potatoes and carrots to the Dutch oven and cook until they're tender. Add the cabbage and cook for about 15 more minutes.
Slice and Serve
Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth.
Learn more: Secrets to the Perfect St. Paddy’s Day Corned Beef and Cabbage
How to Store Corned Beef and Cabbage
Store leftover corned beef and cabbage in an airtight container in the fridge for up to three days. Reheat in the oven until the meat reaches a minimum internal temperature of 165 degrees F.
Can You Freeze Corned Beef and Cabbage?
Yes, you can freeze cooked corned beef and cabbage. Allow the dish to cool completely, then transfer in serving-size portions to zip-top freezer bags labeled with the date. Wrap each bag in a layer of aluminum foil for added protection.
Squeeze out all the excess air and freeze for up to three months. Thaw in the fridge overnight. Reheat in the oven until the meat reaches an internal temperature of 165 degrees F.
Cookdap Community Tips and Praise
“This recipe is absolutely amazing,” raves Ter. “This will be my second time making this dish and I pretty much followed it exactly the way it states. The only thing I do different is, I add two whole onions when I put the corned beef in and leave them in the whole time for a little added flavor. This dish is definitely worth trying, you won’t be disappointed!
“Simple is better,” says Kieu Trang H. “I made the dish according to the recipe, and it came out delicious. It was easy to make, and did not require a lot of prep work. This is going in my recipe collection for sure!”
“Followed the directions exactly, except for adding one can of beer with the water,” according to tarajvern. “Everything turned out fantastic! The meat was melt-in-your-mouth perfect!”
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Directions
Step 1
Gather all ingredients.
Step 2
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
Step 3
While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
Step 4
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
Step 5
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.
Editor’s Note:
Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 839 | |
| % Daily Value * | |
| Total Fat41g | 53% |
| Saturated Fat13g | 66% |
| Cholesterol147mg | 49% |
| Sodium3378mg | 147% |
| Total Carbohydrate69g | 25% |
| Dietary Fiber12g | 43% |
| Protein50g | |
| Potassium2780mg | 59% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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one of the best recipes l’ve tried
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This was the first time I had ever tried corned beef. The glaze was fabulous! And making the lentils in the corned beef broth made them even tastier. This recipie definitely receives an A plus!
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A wonderful taste of Irish tradition. Cooking this dish put me in touch with my Irish heritage and served as the appropriate star of my St. Patty’s Day table. I pressure cooked my brisket and it was much faster and just as tender. Also, I cooked my vegetables separately in the beef’s broth. It was splendid!
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This was excellent and the leftovers were as good as the original.
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First time I made Corned Beef. Absolutely wonderful! If I can do it, anyone can!
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my kids love this recipe – the potatoes and my husband
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very good and very easy to make.
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This was the easiest and best version of corned beef that I have tried to make. Thank you!
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Very good meal – should mention the need for a VERY large pot to hold it all.
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Couldn’t be easier and more delicious and tender. Didn’t change a thing.
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This was great. I was in a hurry and company was about to arrive! All my other reciepies were tossed to the side.
Although this was a “no brainer” recipe, that’s what appealed to me!
We decided to have a St. Pat’s party at the last minute. I was still cleaning house and hadn’t started the meal yet.
My son went to the grocerie store with me. I sent him home with the briskets and beer while I finished shopping.He put the briskets in the roaster, followed the instructions on the recipe and iced down the beer.
I got the cabbage, carrots and potatoes in the roaster just as company was coming in the door. It all finnished cooking while I greeted the guests.
Didn’t add any spices other than the packet in the brisket just as the recipe said!
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The recommended cooking time is PERFECT!
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This recipe was very easy. It tasted okay but was basically pretty bland. It also made a TON of food. Significantly more than the 5 servings listed. I served it at a Football Party and 8 people ate it. I had leftovers for 2 days!!
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simple, easy way to do this traditional dish. I used brussel sprouts instead of cabbage, my husband likes them better.
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Although I just hate carrots, this is the only way I can eat carrots!
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Both my wife and I love corned beef. This receipe was wonderful. Although you have to cook the meat a long time it is worth the wait. I served it with little Yukon Gold potatoes (not peeled) carrots, and of course cabbage. Instead of putting the veggies into the water with the meat I steamed them over the cooking meat until tender.
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This is the same recipe that I’ve had since a kid. My grandmother would often prepare it for me since it’s my favourite meal. Very, very good!
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Good template for a superb classic dish. I highly recommend using a can or two low-sodium beef broth instead of water, which really enhances flavor without oversalting the recipe. If you’re a garlichead like me try tossing in 5 or 6 cloves when you start the meat, and mash them into the stock after they cook to tender.
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This recipe is really good. I followed other reviewer’s advice and it turned out perfectly. I did put a glaze on the brisket and baked it for 35 minutes. Extremely easy.
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I made this recipe for my father who is a corned beef and cabbage lover. He thought it was the best as well as my in-laws.
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I love this dish! I have it once a year, it’s very very New Englandy, and reminds me of my family and home state, Massachusetts. Go Irish!
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Thid recipe was great for my family because 2 of them don;t like cabbage but loved the potatoes and carrots. and i can’t have carrots or potatoes. it was great and easy.
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delicious! JUst like Mom used to make. My husband especially liked it. He said it was really hearty. I gave 5 stars for quickness because I consider the prep time to be the most important. This couldn’t have been easier. I
added baby carrots and 2 onions quartered. -
My husband liked it, but my kids would’t touch it. The recipes was fine but I guess I just didn’t like corned beef when I was done.
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This was pretty good, but very salty. I thought it smelled better than it tasted, and the meat was still very tough. I’m not sure what I did wrong, but I probably won’t try it again.
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Somewhat tasteless – won’t cook again.
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Really good stuff! Thanks for sharing.
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Good, but a little bland.
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Enjoyed it thoroughly!
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YUM! I added extra peppercorns & beef broth instead of water (as others suggested), classic cb&c, we love it! My picky daughter ate left over chicken with the potatoes & carrots ;)Thanks Laria!
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Wonderful recipe! I would definately make this again. However, I would change a couple of things. First, if the corned beef you buy has an excessive amount of fat on the underside as many of them do, trim the fat. Also, do as one reviewer suggested, add beef broth instaed of water. I also added an onion. Loved this easy to make recipe. Try it.
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We had a pot-luck muti-culture day at work and our team had Ireland. I used this recipe and it is the first time I have made corned beef and cabbage. It was simple, delicious and a crowd pleaser! I followed the reviewers suggestions to use low sodium beef broth and white potatoes, and they potatoes did a great job of neutralizing the salt. Only mistake I made was doubling the potatoes, carrots and cabbage for double the corned beef. Had tons of left over potato and carrot! Loved, loved, loved it….will definitely try again, and again.
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I have since fed this to family and friends. Everyone has loved it. Hubby now begs for me to fix it!!! Thank you!
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This is a great recipe. Very easy, which is important. Using beef broth was a good suggestion, however the meat that I used could have cooked a little longer and the cabbage was a little under done, probably 25 min would be better than 15. But overall it was very tasty and the whole family loved it!
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Fantastic and easy to prepare and cook. Most enjoyable with corn bread. A little dash of butter (1 stick – after fully cooked) ads an additional boast of flavor. Served over rice and of course some tabassco …. WOW !
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Very good, cooked corned beef in beef broth. Just before serving I remove the beef and put it in another dish and spread with mix of brown sugar and mustard. Spread that over meat and broil for a minute. Then slice and serve. My family loved it.
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Wow! This was my first experience making corned beef and cabbage! Great recipe. I took the advice of previous reviewers and used beef broth and added garlic and an onion. Very flavorful! Will definitely make again. It turned out perfect! I loved it.
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I’d never made this dish before and decided it would be fun for St. Patrick’s day this year. Thank you Laria for the easy instructions.
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I browned it first in olive oil and minced garlic. I used beef bullion, didn’t have broth, with the water.
Used potatoes, onions, carrots and cabbage. Served with crusty bread!!! Only problem–didn’t get a bigger piece of beef. Will make again and won’t wait for St. Paddy’s Day. -
We made this for St. Patricks Day this year with fabulous results. I didn’t have any beef broth on hand, so I used homemade chicken broth, and it worked so well! Not overbearing the way beef broth can be sometimes, but enhanced the corned beef seasoning very well. I also used the leanest cut of corned beef I could find. Cooked the cabbage a few minutes longer as one woman suggested. I won’t wait until next year to make this again!
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One word……AWESOME!!! Thank you.
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Just a good, straightforward and easy recipe. I use is all the time and i finally put it in my “recipebox” cuz im tired of looking for it!!!
THANKS AGAIN -
This is the traditional recipe – but like the other reviews said, the 10/5 was just right. Thanks Laria!
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Everyone loved it.
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This was really good. The corned beef turned out dry, so I don’t know if 50 min per lb was too long, but still it was tasty. I used red cabbage to add color to the plate. I made this as a surprise on the one year anniversary of our trip to Ireland. My husband was very pleased!
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I executed the recipe as is (can’t truly rate it otherwise can you?) and was thoroughly pleased with the results. Timing is very subjective of course, depending on the the kind of pot you use (enamelled iron, steel…), your stovetop (gas, electric, halogen…) or oven (regular, convection…), but the times given in the original recipe are a very good gauge – just remember that tenderness is what you aim for. My only addition was a generous swirl of sweet butter in the strained broth before serving; it adds a lovely richness to the sauce. Eight thumbs up (there were four of us)!
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I made this dish for the first time and my husband and 11-yr old son loved it! I did substitute the water with the low sodium beef broth as others had recommended. Other than that, I wouldn’t change a thing! I loved that it was easy to prepare and I could basically leave it for a couple of hours. I can’t wait to make it again.
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Love this stuff, wouldn’t change a thing.
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The results of this recipe seem to depend largely on the quality of the spice packet that comes with the corned beef. I liked the enhancements in several of the reviews.
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Even my Irish grandmother loved this one!
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Yum, yum, yum! I’m sure I screwed this up, as it was my first time making CB&C. I started it in the CrockPot because I had to leave, then transferred it to a stockpot when I got back, then back to the CrockPot (with 20+ whole baby carrots, 2 sliced large brown potatoes, and 1 sliced yellow onion). I used some beef bouillon cubes, some pepper corns, dash of salt, and about 6 whole garlic cloves for simmering the beef (I didn’t get a seasoning packet with my meat). I think for my 3.5 lb cut of meat, I cooked it for a total of 4 hours (with veggies done to crisp-tender). Left some of the juice in the stockpot to cook up the cabbage, as I couldn’t get it all to fit in the CrockPot. Served hot with some fresh French bread. Wowzers, this CB&C was dreamy! Thanks for the recipe and thanks to all the great comments, reviewers!
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great, i’ve made corned beef before but never with the cabbage and vegi’s. i will make it again!
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A wonderful recipe. I used a 4.5 lb brisket and added an onion. I had to omit the potatoes due to the space constraints of my Crock-Pot. I added 2 beef bouillion cubes and 10 peppercorns and filled the pot with water. I cooked for 10 hours on low. The results were delicious.
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We enjoy this meal. I add some chicken bouillon cubes to the water and a little butter it just adds more flavor. I also added onions and garlic powder.
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Everything turned out great. the only thing i would stiplulate is to take the meat out after the 50 minutes per pound and let it set at least 30 minutes. This makes it easier to cut so it doesn’t fall apart. If necessary the meat can be put back in the broth and brought to a boil again to rewarm. All the veggies in this receipe were yummy!!
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I’m a rookie when it comes to cooking. In fact, I have never cooked a complete meal before attempting this recipe. On St. Patrick’s day, my wife was working and I wanted to surprise her with a corn beef and cabbage dinner when she got home. The directions were easy to follow and the finished product was outstanding! I also made corn bread (my first attempt at baking bread). I used chicken broth instead of just water as some others had recommended. The carrots and potatoes were really good as well!! I was really surprised how delecious the meal turn out and so was my wife!!
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Easy, good corned beef and cabbage. Yummy for St Pat’s Day feast.
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Easy recipe for a non-cook.
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WHAT ELSE CAN I SAY ? mmmmmmm ‘ good stuff
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Just a note that may help in cooking this meal, Add some Caraway seeds when you add the cabbage. It will help to get rid of the gas that you will probably get from eating the cabbage.
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I purposely didn’t rate this recipe, as I and my family found we do not like corned beef – we threw it out. Either you like or dislike corned beef.
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Delicious! I also added 2 garlic cloves, an extra onion, rutabaga and parsnips.
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I cooked this according to the directions, except I added 2 cubes of chicken bouillon to the water when cooking the beef. The vegetables and broth turned out perfectly. The meat, however, was dissapointing. I’m not sure if it was my piece of meat or not, but it was extremely fatty in the middle. I would suggest cutting it into smaller pieces so it will all get cooked evenly. I might make this again, but only in that way.
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Thanks for this excellent recipe! I didn’t use the carrots, and it still turned out wonderfully! I’ll be using this one often!
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This was my first time making corned beef & cabbage & I was really proud of myself it was great. My husband doesn’t like cabbage so I had to eat the whole dinner myself and loved every bite of it. Thanks for a great recipe.
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You really cant go wrong with this one. I used only the corned beef and potatoes and it was great. But beware, the beef will shrink quite a bit. I was shocked.
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This was really easy and really great!!! The longer you cook the brisket the better though 🙂 If you add some celery it really adds to the flavor!!
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this is my first time making corned beef and cabbage, and my fiance and i thought it was terrfic, the meat was very tender and juicy while the vegetables was absolutley superb & tasty. The corned beef was 3.75 lbs that came along with the spice packet, instead of water i used beef broth, added 6 large cloves of garlic, 1 large white onion cut up into wedges, 2 bay leaves, 12 whole peppercorns, 10 small red potatoes/carrots, 3 tbls of butter to bring out the richness of taste … all in a crockpot — it took me 8 hours to cook this dinner and it was worth every minute of it.
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I wish my husband liked corned beef because this was a great recipe and I’d like to make it more often. Putting the cabbage in right at the end is such an improvement on my Mom’s technique of cooking it the whole time the meat cooks (yuck!).
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Love this recipe! Other reviewers suggest adding beef broth, peppercorns, etc., but I think this comfort food is best made simply, just like good ‘ol mashed potatoes. Speaking of potatoes, if you decide not to use them, expect the broth to be pretty salty since the potatoes absorb a good amount of salt during the cooking process. Also, for those with kids, mash the potatoes and carrots together (or separately) with a fork, add a little butter, and they’ll probably love it! Mine did (age 6 and 7).
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My Aunt (born in Ireland) makes the best corned beef and cabbage… the trick is beer alot of mustard seeds and peppercorns.
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Very simple meal. Tasty, but plain.
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everyone likes
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I use this same recipe every year. Turns out great every time easy and delicious.
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This was my first time to actually make this ever. It was very very good. Will be a keeper for my Irish family. Thanks.
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I like to add cabbage in at the same time as the other veggies. I like to put a lot of black pepper and butter on the veggies when eating and drizzle white vinegar on top. Sooo good.
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I cook the cabbage at the end. Cut it in wedges and cooked seperately from the meat. I use 1/2 cooking liquid from the meat and 1/2 chicken broth with butter added to the liquid. Cooked until just crisp tender. Gives the cabbage a lovely flavor, it stays green and doesn’t get all mushy.
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I have been cooking for 60+ years, and this is the way I have cooked corned beef and cabbage all of these years.
I have found many new and wonderful recipes on this site. Thank you all who contribute.
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This is the way it’s done. We always told my mother to make extra veggie’s because we knew what was coming the next day and that was the best part. The next day was cold sliced corned beef and my mother’s vegetable fry. She would chop up all the leftover potatoes,carrots and cabbage and fry up in a well seasoned iron skillet.. what she used as base, butter I think, she would let cook until it got crispy, then turn and do again. To this day, I can not duplicate but keep trying. Try it you will love it. A medley of flavor..
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Simple but wonderful recipe for corned beef and cabbage. Followed pretty closely except I added two beef bouillon cubes. Also, be sure you buy the flat cut of corn beef (leaner). It’s a keeper recipe! Thanks!
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perfect. made as written.
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Made it for St.Pats day. Wonderful! Thanks.
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I just tried this recipe and it was the best corned beef dinner yet! Simple, easy even for me, and just perfect. Thanks again to Allrecipes!
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Used two cans of Guinness instead of water…made the broth nice and tasty. Nice cooking method…… will probably do again. Will use more meat though so we have leftovers for Rubens 😉
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Delicious. We enjoyed this very much. I had no red potatoes, so I used 6 medium-sized russets I had already, peeled and quartered. I layered the potatoes and carrots on the bottom of my crock pot and put the meat on top. My cabbage did not fit in my crock, so I laid it on top of the meat. I filled it halfway with water, threw in a few beef bullion cubes and let it cook. As the crock filled with juice I pushed the cabbage down a bit. I cooked it on high for 5 hours or so and everything was great. Loved it. I don’t think it needed the beef bullion. Very flavorful broth!
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Absolutely delicious. I started out by cooking this on the stove top as the recipe states (for about 45 minutes) but due to a family emergency, I had to leave the house. Before leaving, I put the meat and liquid into my crock pot. By the time I got home, the meat was perfectly cooked (45 minutes on stove, then 7 hours in crock pot for an almost 3 lb. roast). I took the advice of some other reviewers and added 1/2 stick of butter to the liquid as the meat cooked and I also used beef broth instead of water. The next day on the stovetop I cooked the cabbage, carrots and potatoes in the liquid the meat cooked in the night before. When the vegetalbes were done, I added the meat back into the liquid just to warm it. It was SOOOOOO good!! I will definitely make this again!!
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Very flavourful but I had to braise the corned beef for longer than specified. This recipe is a keeper!
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Did this in the slow cooker, and even the kids who swore they wouldn’t like it asked for seconds.
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This was very simple and yummy recipe.
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excellent recipe. i have made it several times for bbq’s as a side dish. everyone asks for the recipe. easy to make.
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Great recipe. Next time only use 1/2 of cabbage.
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Great recipe! I used a giant roaster for this meal since we like a lot cabbage. This recipe is fool proof and always comes out perfect. I do put my carrots in with the meat cooking process since my family likes softer carrots and I add the potatos and cabbage together so you get no tough cabbage in the end. Thanks for the recipe!
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Very good!
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We use a crok pot and add potatoes to the recipe and love it. It always comes out more tender this way. We make it every once in awhile and this it is the best way to have corned beef.
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Delicious and EASY. I’ve never hed cabbage before and now I love it.
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Traditional corned beef for St. Patrick’s Day.. or any other time of the year when you can’t stand to have it only once! ***UPDATE: I made this again this year and it was absolutely delicious, but with these alterations: I used 1 can of Guiness, beef broth, and a water to boil the meat. In addition to the spice packet, I added 2-3 tbsp. mustard seeds, whole black peppercorns, and 3 bayleaves. The cabbage took about 20 minutes to cook even when I turned up the temp (I took out the meat). I would recommend 2 heads of cabbage b/c I like the cabbage. I used about an entire (save the few I snacked on while cooking) 1 lb. bag of baby carrots and 12 baby red potatoes. I wouldn’t omit the potatoes b/c they absorb a lot of the salt and you can end up with a really salty roast. Anyway, this recipe is a great starting point, but with additions it can be awesome… and it was! Everybody gobbled it up on St. Patty’s. Thanks!
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OH MY! So much for following the recipe. While my beef was simmering in 8 cups of water for 2.5 hrs, I took a siesta. The water all evaporated and the beef burned.
Time to start again. A glass of wine for me, or maybe two, a fresh brisket, and half again as much water.
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if you want to add a bit more color and maybe a hint more sweetness to this recipe, try red cabbage with the green, it is wonderful.
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Fantastic! I have always kind of “winged” it with corned beef and cabbage, with varying degrees of success. I read many of the reviews and added a bottle of beer to the water to simmer the meat in. WOW! This is it! From now on, no more winging it! For spices, I used the packet seasonings, some minced garlic. Added unpeeled red potatoes, onion slices, baby carrots and of course cabbage wedges.
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This was my first time making Corned Beef and Cabbage and this recipe is definitely a keeper. I will be making this again!
I used the red flat corned beef, turnip, peeled potatoes (both red and Russet – couldn’t tell the difference in taste), carrots, cabbage, white onion. My corned beef did not come w/ a spice packet, but when the meal is complete, the taste is still to die for. I added a little salt and pepper and a bit of garlic, but there is really no need to.
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