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Irresistible Homemade Corned Beef and Cabbage Recipe Easy Step-by-Step Guide

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A comforting and classic homemade corned beef and cabbage recipe featuring slow-cooked tender meat and perfectly cooked vegetables, ideal for family dinners and St. Patrick’s Day celebrations.

Ingredients

Scale
  • 4–5 pounds corned beef brisket (preferably with spice packet)
  • 10 cups water (or enough to cover brisket)
  • Pickling spices (mustard seeds, coriander seeds, peppercorns, bay leaves, crushed red pepper flakes) if no spice packet
  • 4–5 cloves garlic, smashed
  • 1 large onion, quartered
  • 4 large carrots, peeled and cut into chunks (optional)
  • 6 medium potatoes (Yukon Gold or red), peeled or scrubbed, halved or quartered
  • 1 medium head green cabbage, cut into wedges
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Salt to taste (cautious due to salty brisket)

Instructions

  1. Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
  2. Place the brisket in a large stockpot or Dutch oven and add 10 cups of cold water or enough to cover the meat by about an inch.
  3. Add pickling spices (or included spice packet), smashed garlic cloves, quartered onion, bay leaves, and whole peppercorns to the pot.
  4. Bring to a gentle boil over medium-high heat.
  5. Reduce heat to low, cover the pot partially, and simmer gently for 2.5 to 3 hours, skimming off any foam or impurities occasionally.
  6. Add carrots and potatoes to the pot and cook for another 30 minutes.
  7. Add cabbage wedges on top and cook for an additional 15-20 minutes until cabbage is tender but not mushy.
  8. Check that the corned beef is fork-tender and vegetables are soft but hold their shape.
  9. Remove the brisket and let it rest on a cutting board for 10 minutes.
  10. Slice the brisket against the grain into 1/4-inch slices.
  11. Serve sliced corned beef with cabbage, carrots, and potatoes, ladling some cooking broth over the top if desired.

Notes

Keep the simmer gentle with tiny bubbles to avoid toughening the meat. Slice corned beef against the grain for tenderness. Add cabbage last to prevent mushiness. Save cooking broth for soups or reheating leftovers. If broth reduces too much, add water to keep ingredients submerged.

Nutrition

Keywords: corned beef, cabbage, St. Patrick's Day, comfort food, slow cooked, homemade, brisket, Irish recipe

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