Corned Beef and Cabbage You’ll Crave All Year Long

Last Updated on January 13, 2026 by Souhail

There’s something wonderfully nostalgic about corned beef and cabbage. The moment that slow-simmered aroma fills the kitchen, I’m instantly transported to chilly evenings with family gathered around the table, plates brimming with tender, salty beef, buttery cabbage, and perfectly soft carrots and potatoes. Whether you’re celebrating St. Patrick’s Day or just want a hearty, soul-warming meal, this corned beef and cabbage recipe has all the cozy vibes you could ask for.

Though it’s often tied to Irish-American traditions, I love making this dish anytime I’m craving something rustic and deeply comforting. The beef is simmered low and slow until fork-tender, and the vegetables absorb all that savory broth goodness. It’s a complete one-pot wonder, ideal for both special occasions and laid-back weekend meals.

So why is this version of corned beef and cabbage so special? It’s all in the technique and the love you put into each layer — from the spiced broth to the perfectly timed veggie additions. I’ve tested and tweaked this recipe to get it just right: juicy meat, flavorful broth, and veggies that aren’t mushy. Trust me, once you try this version, it might just become a new family favorite.

Why You’re Going to Love This Corned Beef and Cabbage Recipe

I’ve made a lot of versions of this dish over the years, but this one stands out for a few solid reasons. Whether you’re new to corned beef or it’s a yearly tradition in your home, here’s what makes this recipe a go-to favorite:

• Perfectly tender meat: Simmering the brisket slowly ensures the corned beef is juicy and falls apart with just a fork.
• Balanced flavor: A homemade spice blend (or packet, if you’re short on time) infuses the meat and broth with savory warmth, while the cabbage and root veggies soak up all that flavor.
• One-pot magic: Everything cooks together, which means fewer dishes and more time to enjoy your meal.
• Customizable for everyone: You can easily make this gluten-free, swap out the veggies, or even use an Instant Pot if you’re short on time.

And hey, if you’re already a fan of cabbage-based comfort food, you’ll probably love these Cabbage Rolls or the hearty Amish Stuffed Cabbage Rolls too.

How To Make This Recipe

Corned Beef and Cabbage Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: American, irishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

520

kcal

A cozy, hearty one-pot meal featuring tender corned beef, buttery cabbage, and savory root vegetables. Perfect for St. Patrick’s Day or any comfort food craving.

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Ingredients

• 3 lb corned beef brisket with spice packet (or 1 tbsp pickling spice)

• 1 onion, quartered

• 3 cloves garlic, peeled and smashed

• 3 bay leaves

• 1 tsp black peppercorns

• 6 cups water (or enough to cover the meat)

• 4 medium carrots, peeled and cut into chunks

• 4 Yukon gold potatoes, halved or quartered

• 1 small green cabbage, cut into wedges

• Optional: 0.5 tsp mustard seeds or ½ bottle of beer (for extra flavor)

Directions

• First, grab your biggest pot — a Dutch oven or stockpot works great here. Place your corned beef brisket in the pot, fat-side up, and sprinkle over the included spice packet or your own pickling spice blend. Toss in your onion wedges, garlic cloves, bay leaves, peppercorns, and mustard seeds (if using). Pour in enough water to completely cover the meat.
• Bring it all to a boil over medium-high heat. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer gently for about 2.5 to 3 hours. You’ll know it’s ready when the meat is fork-tender and almost falls apart.
• About halfway through cooking — around the 1.5-hour mark — add in your potatoes and carrots. These guys need about an hour to get soft and soak up all that flavorful broth.
• In the final 30 minutes of cooking, nestle your cabbage wedges into the pot. They’ll steam and soften beautifully without turning to mush.
• When everything is tender and ready to go, carefully remove the corned beef and let it rest on a cutting board for about 10 to 15 minutes. This helps all those juices stay inside the meat. Then slice it against the grain for the best texture.
• Scoop those cozy veggies into a big serving bowl, ladle over some broth, and serve it all family-style. Don’t forget a little mustard or horseradish on the side!

Notes

• Letting the meat rest before slicing keeps it juicy and flavorful.
• Slice against the grain to ensure each bite is tender, not chewy.
• Add turnips or parsnips for more earthy flavor.
• Leftover broth makes an amazing soup base the next day.
• Keep cabbage from getting soggy by only cooking it for the last 30 minutes.

Nutrition Facts

• Calories: 520kcal
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 1350mg
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 4g
• Protein: 36g

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Let’s Talk Tips: How to Nail This Corned Beef and Cabbage Every Time

Here are some tried-and-true tricks to make sure your corned beef turns out flavorful and your veggies are just the right kind of tender:

• Rinse your brisket before cooking: Corned beef is brined, so giving it a quick rinse helps reduce overly salty flavors.
• Don’t rush the simmer: Low and slow is the name of the game. Aim for 2.5 to 3 hours for that melt-in-your-mouth texture.
• Add vegetables in stages: Potatoes and carrots go in about halfway through cooking. Cabbage waits until the last 30 minutes so it stays silky but not soggy.
• Let it rest: After cooking, rest your brisket for 10 to 15 minutes before slicing. It helps the juices redistribute.
• Slice against the grain: This is the key to getting tender, easy-to-chew slices of meat.

Feeling inspired? This dish is a great companion to other beefy recipes like Beef Sausage Balls for an appetizer, or serve it alongside something brothy like Vegetable Beef Soup to round out the meal.

Fun Twists: Easy Ways to Change Up Your Corned Beef and Cabbage

While I adore the classic version, sometimes you just want to shake things up a bit — or maybe you’re working with dietary needs or using what’s in your fridge. Here are some of my favorite variations:

Instant Pot Corned Beef and Cabbage

Short on time? You can get this whole dish done in under 2 hours using a pressure cooker. The meat comes out ultra-tender, and the flavors develop beautifully. Just reduce the broth a bit afterward so it’s not too watery.

Oven-Braised Corned Beef

If you prefer roasting over simmering, wrap your brisket in foil with broth and spices and let it braise in the oven. The edges caramelize slightly for added flavor. Add roasted cabbage wedges during the last hour.

Gluten-Free Version

Most corned beef is naturally gluten-free, but double-check any spice packets or broths. Swap in GF beer or stock for flavor. You’re good to go from there!

Low-Carb Option

Skip the potatoes and load up on more cabbage, turnips, or cauliflower chunks. You still get all the comfort — without the carbs.

Corned Beef Hash with Cabbage

Turn leftovers into something incredible the next morning. Dice everything up and toss it in a skillet with a little butter or oil until crispy on the edges. Maybe top with a runny egg? Yes, please.

What to Serve With Corned Beef and Cabbage

This dish is hearty enough to stand on its own, but a few sides and garnishes can make it feel extra special:

• Grainy mustard or horseradish cream: Adds a spicy, tangy contrast that cuts through the richness of the beef.
• Irish soda bread: Perfect for sopping up that flavorful broth.
• Roasted root vegetables: Parsnips, sweet potatoes, or beets give great texture and color to the plate.
• A crisp salad: Something light like a fennel and apple slaw can balance the heaviness of the dish.
• Pot Roast Seasoning: Add a spoonful to your broth if you want a deeper, earthier flavor profile.

Storing and Reheating Leftovers

Leftovers of this dish are like a gift from past-you to future-you. Store them properly, and you’ll be in for some delicious next-day meals.

• To store: Let everything cool completely. Store meat and veggies in an airtight container in the fridge for up to 4 days. Keep broth separate if you want the veggies to stay firmer.
• To reheat: Warm the meat and veggies gently in a saucepan with a bit of broth. Or reheat in the microwave in short bursts, adding a splash of water to keep moisture in.

Pro tip: Slice the beef only as you need it — keeping the brisket whole helps it stay juicier in the fridge.

Fun & Creative Ways to Use Leftovers

This dish is the gift that keeps on giving. Here are a few creative ways to transform your corned beef and cabbage into new meals:

• Corned Beef Hash: Dice and fry leftovers with onions and potatoes until crispy. Perfect for brunch.
• Cabbage Soup: Use the leftover broth and veggies to make a hearty soup. Add beans or noodles if you like.
• Corned Beef Sliders: Shred the beef and serve on small buns with pickles and mustard.
• Irish Nachos: Layer sliced potatoes, shredded corned beef, cheese, and scallions. Broil until bubbly. Yes, it’s a thing — and it’s amazing.

FAQs About Corned Beef and Cabbage

In Conclusion

There’s something magical about a simmering pot of corned beef and cabbage — it fills your home with warmth, your plate with color, and your belly with comfort. Whether you’re celebrating tradition or just craving a solid one-pot dinner, this recipe has you covered.

If you enjoyed this, you might also love diving into some more cabbage-forward comfort like these Cabbage Rolls or hearty soups like this Vegetable Beef Soup.

Thanks for cooking with me — now go enjoy that plate!