My whole family looks forward to Corned Beef and Cabbage every March and honestly this recipe is the reason why. The beef comes out melt-in-your-mouth tender with bold, savory flavor that runs all the way through, and the carrots, potatoes, and soft cabbage make every plate feel like a proper feast. Nothing beats the homemade version and this one delivers every single time.
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I make this every St. Patrick’s Day because everyone expects it and honestly it never gets old no matter how many times I put it on the table. It’s a hearty, comforting one-pot meal that feeds a crowd easily and works just as well for Sunday family dinners and potlucks when you need something big and satisfying. Leftovers store well in the fridge for up to 3 days or freeze the beef for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Corned Beef and Cabbage with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making your own corned beef from scratch that tastes slow-cooked is easier than you’d think, and the results of using the stove-top method blow away anything you’ll find pre-brined at the store.
Make the Brine
Start by combining water, salt, brown sugar, pickling spice, pink curing salt, and garlic in a large stockpot. Bring everything to a boil, then reduce heat and simmer until the salt and sugar dissolve completely.
Remove the pot from the heat and let the brine cool completely before using it. You can’t rush this step because hot brine will start cooking the meat instead of curing it.
Brine the Brisket
Get your beef brisket ready. Flat cut brisket is leaner and slices more uniformly, while point cut has more marbling and fat that keeps the meat extra juicy during the long simmer, so choose your brisket cut wisely. Place your brisket in a large container or a brining bag and pour the cooled brine over it.
Refrigerate for 5 to 10 days, flipping the brisket halfway through so both sides cure evenly. The longer you brine, the deeper the flavor and pink color will penetrate the meat. After brining, discard the liquid and give the brisket a light rinse to remove excess salt before cooking.
Cook the Corned Beef Brisket
Carefully transfer the brined brisket to a large Dutch oven. Add beef broth and pickling spice. You may replace half the beef broth with stout beer to add rich, malty notes that complement the pickling spices.
Bring everything to a boil over high heat, then reduce to low heat, cover, and simmer for about 3½ hours. Cooking low and slow breaks down the tough connective tissue and turns the brisket super tender. An enameled cast-iron Dutch oven has great heat retention, which is perfect for simmering.
You could also add aromatics here for extra depth; toss in sliced onions and a few bay leaves when you start the simmer to build layers of savory flavor in the cooking liquid.
Add Cabbage, Potatoes, and Carrots
During the last 30 to 40 minutes of cooking, add potatoes, carrots, and cabbage. The vegetables will cook in the flavorful broth and soak up all those spices while the brisket finishes.
I use small red potatoes (Yukon Gold is also perfectly fine) because they hold their shape well, chop the carrots into large chunks, and cut a whole head of cabbage into cabbage wedges so they’re easier to serve.
Cook until the brisket reaches an internal temperature of 190 to 200°F on a digital meat thermometer and is fork-tender. You should be able to pull the tender meat apart easily with a fork when it’s done.
Rest and Serve
Remove the meat from the pot using a slotted spoon, and let it rest for 15 to 20 minutes under aluminum foil before slicing. This lets the juices redistribute so every slice stays moist.
After resting, place it on a cutting board and use a sharp carving knife to slice against the grain, which shortens the muscle fibers and makes each bite more tender.
Serve warm on a serving platter or a dish, garnished with chopped fresh parsley if desired, and enjoy!
Corned Beef and Cabbage
Add Preferred SourceIngredients
For Brining:
- 4 quarts water
- 1 cup salt
- ½ cup brown sugar
- ⅓ cup pickling spice blend
- 1 teaspoon pink curing salt
- 4 garlic cloves minced
For Cooking:
- 5 pounds beef brisket
- 4 cups beef broth or water
- 1 tablespoon pickling spice blend
- 3 large carrots peeled and cut into 2-inch pieces
- 1 pound small red potatoes halved
- 1 head green cabbage cored and cut into wedges
Instructions
Brine the Brisket:
- In a large pot, combine water, salt, brown sugar, pickling spice, pink curing salt, and garlic.4 quarts water, 1 cup salt, ½ cup brown sugar, ⅓ cup pickling spice blend, 1 teaspoon pink curing salt, 4 garlic cloves
- Bring to a boil, then simmer until salt and sugar dissolve completely.
- Remove from heat and let the brine cool completely.
- Place brisket in a large container or sealable bag and pour the cooled brine over it.
- Cover and refrigerate for 5–10 days, turning the brisket halfway through.
- After brining, discard the liquid and rinse the brisket lightly before cooking.
Cook the Corned Beef:
- Place the brisket in a Dutch oven and add beef broth and pickling spice.5 pounds beef brisket, 4 cups beef broth, 1 tablespoon pickling spice blend
- Bring to a boil, then reduce heat, cover, and simmer for about 3½ hours.
- Add potatoes, carrots, and cabbage during the last 30–40 minutes of cooking.3 large carrots, 1 pound small red potatoes, 1 head green cabbage
- Cook until the brisket reaches an internal temperature of 190–200°F and is fork-tender.
- Rest the meat for 15–20 minutes under foil before slicing against the grain and serving.
Notes
Nutrition
How to Store Leftovers
Let leftover corned beef cool completely before transferring it to airtight containers. Store the meat and veggies separately in the fridge for up to 3 days. Reheat slices in a covered skillet with a splash of broth to keep them moist, or warm them gently in the oven or microwave.
You can also freeze the sliced corned beef in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. The cabbage and potatoes don’t freeze well because they get mushy when thawed, so I only freeze the meat.
What to Serve With Corned Beef and Cabbage
Serve it with crusty Irish soda bread or buttered dinner rolls to soak up the cooking juices. I also love pairing it with whole-grain mustard, Dijon mustard, or horseradish sauce for a spicy kick that cuts through the richness of the meat.
For a heartier spread, add roasted parsnips or turnips alongside, or serve with a simple green salad dressed with vinaigrette. The tangy greens balance the savory, spiced beef and round out the meal perfectly.
More Easy Recipes for You to Try at Home
I think you’ll love these other St. Patrick’s Day recipes worth making whether you’re celebrating or just craving something good.
