Description
A simple, comforting one-pot recipe for tender corned beef and perfectly cooked cabbage, ideal for cozy dinners and weeknight meals.
Ingredients
Scale
- 3–4 pounds corned beef brisket (preferably with spice packet included)
- 8 cups water or beef broth
- 1 large yellow onion, peeled and quartered
- 3–4 garlic cloves, smashed
- 3 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered (Yukon Gold recommended)
- 1 medium head green cabbage, cut into wedges
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 3–4 whole cloves (optional)
- 1 teaspoon mustard seeds
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Rinse the corned beef under cold water to remove excess brine and pat dry with paper towels. (5 minutes)
- Place the corned beef in the pot fat side up, and add water or beef broth until the meat is just covered (about 8 cups). Add the spice packet if included, or toss in the whole peppercorns, bay leaves, cloves, and mustard seeds. (5 minutes)
- Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and cover the pot. Let it cook gently for about 2 hours. (120 minutes)
- After 2 hours, add the carrots and potatoes. Cover and simmer for another 20 minutes. (20 minutes)
- Add cabbage wedges on top of the potatoes and carrots. Cover and cook for an additional 15-20 minutes, or until the cabbage is tender but still holds its shape. (15-20 minutes)
- Check the meat’s tenderness by piercing with a fork; it should slide in easily. If not, continue cooking in 10-minute increments. (variable)
- Remove the corned beef from the pot and let it rest on a platter for 10 minutes before slicing against the grain. (10 minutes)
- Serve the sliced beef with the cooked vegetables and spoon some cooking broth over the top for extra moisture and flavor.
Notes
Rinse the corned beef to reduce saltiness. Cook slowly at a gentle simmer to keep meat tender. Let meat rest before slicing against the grain. Use beef broth for richer flavor. For lower sodium, rinse brisket more thoroughly and use low-sodium broth. Avoid boiling vigorously to prevent tough meat.
- Prep Time: 10 minutes
- Cook Time: 2 hours 35 minutes
- Category: Main Course
- Cuisine: Irish-American
Nutrition
- Serving Size: About 6 ounces (170
- Calories: 375
- Sugar: 4
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
Keywords: corned beef, cabbage, one-pot recipe, comfort food, easy dinner, Irish-American, slow cooking, brisket