There’s something timeless about Corned Beef with Cabbage. It’s a dish steeped in tradition, often enjoyed on St. Patrick’s Day, but honestly, it’s too good to save for just one day a year. With tender, flavorful corned beef, buttery cabbage, and perfectly cooked vegetables, it’s hearty, comforting, and satisfying.
For us, making this dish is a labor of love. One of us takes charge of seasoning and simmering the corned beef to perfection, while the other preps the cabbage, carrots, and potatoes. The house fills with the irresistible aroma of the slow-cooked beef, and by the time it’s ready, it feels like a celebration is in order.
This recipe is a great choice for when you want to share a meal with family or friends. Whether served with a dollop of mustard, a slice of soda bread, or just on its own, it’s one of those dishes that brings warmth and tradition to the table. Trust us, you’ll want to make it more than just once a year!
Corned Beef with Cabbage
Notes
Corned Beef with Cabbage
A traditional and hearty meal, perfect for any festive occasion!Ingredients
- 3 lbs corned beef brisket
- 1 large onion, peeled and cut into wedges
- 3 large carrots, peeled and cut into thirds
- 10 baby potatoes, halved
- 1 small head of cabbage, cut into wedges
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 cups water, or as needed
Instructions
- Place the corned beef brisket in a large pot. Add water until it just covers the brisket. Add mustard seeds, black peppercorns, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 2.5 hours, or until the meat is tender.
- Add the onions, carrots, and potatoes to the pot. Cook for another 30 minutes.
- Add the cabbage wedges to the pot. Cook for an additional 15-20 minutes, until the cabbage is tender but not overcooked.
- Remove the vegetables and beef from the pot, and slice the beef across the grain.
- Serve hot with vegetables on the side. Optionally, drizzle with some of the cooking liquid as a sauce.