Tender and juicy corned beef and cabbage recipe made with a homemade brine or prepared using a pre-seasoned beef brisket. Add in potatoes, carrots, onions, and cabbage for a well-rounded, satisfying meal!
Why this recipe works
Corned beef and cabbage is a hearty, comforting dish packed with salt-cured beef, carrots, potatoes, and tender green cabbage. It’s extra popular around St. Patrick’s Day in the States but it’s just as delicious year-round.
We are including an option to make your brine from scratch as well as a how-to cook a pre-brined beef brisket to make this corned beef and cabbage recipe. You can also make corned beef in the crockpot and instant pot for even more convenience.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – You can make this recipe using our homemade brine listed in the recipe card below, or by using a pre-seasoned corned beef brisket from the grocery store. Both ways work well! Brining the beef brisket can sometimes be tricky if you don’t fully submerge it in the mixture, however, it does allow you to control the amount of salt that goes into your beef. We have made this recipe both ways, it all comes down to preference.
ADDITIONS – Onion, carrots, potatoes, garlic, and cabbage are the other necessary ingredients for a satisfying corned beef meal. Red potatoes are most authentic for this recipe, and you’ll want to use green cabbage. Cut the cabbage into wedges, leaving part of the core intact to keep the cabbage from falling apart.
How to Make Corned Beef and Cabbage
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To make the brine (if using), place all ingredients in a stockpot and bring to a boil to dissolve sugar and salt, stirring occasionally.
- Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
- Refrigerate for up to 10 days to brine.
- When ready to prepare, place corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
- Cover pot with lid and bring to a boil, then reduce to a simmer.
- Continue to simmer for 45 minutes per pound.
- Peel and chop your vegetables however you’d like – it’s more rustic to leave them with a bit of skin.
- Add the vegetables except for the cabbage to the pot when there are about 30 minutes left of cooking time. After 15 minutes, add the cabbage.
- Remove the pot from the heat and let the meat rest for 10 minutes before serving.
Frequently Asked Questions & Expert Tips
While corned beef does have roots in Ireland, it’s mostly popular in America and typically enjoyed during St. Patrick’s Day celebrations. It’s an Irish-American tradition curated from immigrants in New York that’s mashed together with Jewish culture (salt-cured beef purchased from kosher butchers) and has since been a mainstay during the holiday, but can certainly be enjoyed year-round.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Yes, absolutely. Hop over to our crockpot corned beef recipe or instant pot corned beef for other ways of cooking a mean beef brisket!
Serving Suggestions
Slice your corned beef against the grain. You can cut it thin or thick, depending on your preference. Serve with crusty bread and a crisp dinner salad on the side. We love using leftovers to make a hefty corned beef sandwich or corned beef hash the following day!
More St. Patrick’s Day Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Corned Beef and Cabbage
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
To make your brine from scratch:
- 4 cups water PLUS more as needed
- 1 cup salt
- ½ cup brown sugar
- 1 teaspoon whole mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon white peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole juniper berries
- 2 bay leaves
- ½ teaspoon ground ginger
Whether you make your corned beef brisket from scratch or not, you’ll need:
- 4 pounds beef brisket trimmed
- 1 onion sliced
- 1 cup carrots 1 large carrot
- ½ head cabbage sliced into wedges
- 6 red potatoes halved or quartered
- 3 cloves garlic optional
- 6 cups water or more as needed
Things You’ll Need
- Dutch oven or stockpot
Before You Begin
- You can make this recipe using our homemade brine or by using a pre-seasoned corned beef brisket from the grocery store. Both ways work well! Brining the beef brisket can sometimes be tricky if you don’t fully submerge it in the mixture, however, it does allow you to control the amount of salt that goes into your beef. We have made this recipe both ways, it all comes down to preference.
- Red potatoes are most authentic for this recipe, and you’ll want to use green cabbage. Cut the cabbage into wedges, leaving part of the core intact to keep the cabbage from falling apart.
Instructions
To Make the Brine
- To make the brine (if using), place all ingredients in a stockpot and bring to a boil to dissolve the sugar and salt, stirring occasionally.
- Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
- Refrigerate for up to 10 days to brine.
To Prepare
- When ready to prepare, place the corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
- Cover pot with lid and bring to a boil, then reduce to a simmer.
- Continue to simmer for 45 minutes per pound.
- Peel and chop your vegetables however you’d like – it’s more rustic to leave them with a bit of skin.
- Add the vegetables, except the cabbage, to the pot when there are about 30 minutes left of cooking time. After 15 minutes, add the cabbage.
- Remove the pot from the heat and let the meat rest for 10 minutes before serving.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Use leftovers to make a corned beef sandwich or corned beef hash the following day!
Nutrition
This post originally appeared here on February 1st, 2017 and has since been updated with new photos and expert tips.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Lisa Grondy says
Delicious 😋 😋 😋