Why You’ll Love This Recipe
- A complete one-pot meal with meat, potatoes, and veggies
- Classic Irish-American dish perfect for St. Patrick’s Day
- Tender, flavorful corned beef infused with warm spices
- Easy to make with minimal hands-on time
- Pairs beautifully with mustard or horseradish sauce
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the corned beef
- 1 flat-cut corned beef brisket (about 4 pounds)
- 1/4 teaspoon mustard seed
- 1/4 teaspoon coriander seed
- 1/8 teaspoon whole cloves
- 1/8 teaspoon whole peppercorns
- 2 to 3 bay leaves
- 1 large onion, peeled and quartered
- 6 Yukon Gold potatoes (about 1 pound), halved, or quartered if large
- 1 small head cabbage (about 1 3/4 pounds), outer tough leaves removed and cut into 6 wedges
- 12 slender carrots (about 1 pound), peeled and left whole
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh parsley, for garnish
- Dijon or grainy mustard, for serving
For the horseradish sauce (Optional)
- 1 cup sour cream
- 3 tablespoons whole milk
- 1 tablespoon lemon juice, or more to taste
- 1 tablespoon prepared horseradish in brine, or more to taste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Directions
- Prepare the corned beef: Rinse the corned beef under cold water to remove excess brine. Place it in a large pot and cover with water (about 1 inch above the meat).
- Add spices: Tie the mustard seed, coriander seed, cloves, and peppercorns in a small piece of cheesecloth (or add them directly to the pot). Add the bay leaves and onion.
- Cook the beef: Bring the water to a boil, then reduce to a gentle simmer. Cover and cook for about 2 1/2 to 3 hours, or until the meat is fork-tender.
- Add the vegetables: Once the beef is tender, add the potatoes and carrots to the pot. Cook for about 15 minutes, then add the cabbage wedges. Simmer for another 10–15 minutes until all vegetables are tender.
- Rest and slice the beef: Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain into thin slices.
- Make the horseradish sauce (optional): In a small bowl, whisk together sour cream, milk, lemon juice, horseradish, Dijon mustard, salt, black pepper, and chopped parsley. Adjust seasoning to taste.
- Serve: Arrange the sliced corned beef and vegetables on a large platter. Garnish with chopped parsley and serve with mustard or horseradish sauce.
Servings and Timing
- Servings: 6–8
- Prep time: 15 minutes
- Cook time: 3 hours 15 minutes
- Total time: About 3 hours 30 minutes
Variations
- Slow Cooker Version: Cook the corned beef on low for 8 hours or high for 4–5 hours, adding the vegetables in the last 2 hours.
- Instant Pot Version: Cook the corned beef under high pressure for 90 minutes, do a quick release, then add vegetables and cook for another 5 minutes.
- Spicier Twist: Add extra black pepper, red pepper flakes, or a dash of cayenne for a little heat.
- Garlic-Infused: Add a few whole garlic cloves to the pot for extra depth.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze sliced corned beef in a sealed container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a pot with a bit of broth over low heat or microwave in short intervals until heated through.
FAQs
What cut of corned beef is best?
Flat-cut brisket is ideal because it’s leaner and slices well, while point-cut is fattier and more flavorful.
Do I need to rinse the corned beef before cooking?
Yes, rinsing helps remove excess salt from the brine, preventing the dish from being too salty.
Can I cook corned beef in the oven?
Yes, place it in a covered roasting pan with water, cover with foil, and bake at 325°F (163°C) for about 3 hours.
How do I know when corned beef is done?
It should be fork-tender. If using a thermometer, it should reach 195–205°F (90–96°C) for optimal tenderness.
Can I make corned beef and cabbage ahead of time?
Yes! Store the cooked beef and vegetables separately in the fridge, then reheat gently before serving.
What can I serve with corned beef and cabbage?
Serve with Irish soda bread, roasted potatoes, or a side of buttered peas for a complete meal.
How can I prevent the cabbage from getting too soft?
Add it towards the last 10–15 minutes of cooking to keep it tender but not mushy.
Can I use red potatoes instead of Yukon Gold?
Yes! Red potatoes hold their shape well and work just as well in this dish.
Why is my corned beef tough?
It may not have cooked long enough. Keep simmering until it becomes fork-tender.
What can I do with leftover corned beef?
Use it in sandwiches (Reuben-style), corned beef hash, or add it to scrambled eggs for breakfast.
Conclusion
Classic corned beef and cabbage is a hearty, comforting dish that’s easy to make and packed with flavor. Whether for a holiday feast or a simple family dinner, this recipe delivers tender, flavorful beef with perfectly cooked vegetables. Serve it with mustard or horseradish sauce and enjoy a taste of tradition!
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Classic Corned Beef and Cabbage
- Total Time: About 3 hours 30 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Classic Corned Beef and Cabbage is a traditional Irish-American dish featuring tender, slow-cooked corned beef with hearty vegetables. This one-pot meal is easy to make, packed with flavor, and perfect for St. Patrick’s Day or a comforting dinner any time of year. Serve it with mustard or horseradish sauce for the ultimate experience.
Ingredients
For the corned beef
- 1 flat-cut corned beef brisket (about 4 pounds)
- 1/4 teaspoon mustard seed
- 1/4 teaspoon coriander seed
- 1/8 teaspoon whole cloves
- 1/8 teaspoon whole peppercorns
- 2 to 3 bay leaves
- 1 large onion, peeled and quartered
- 6 Yukon Gold potatoes (about 1 pound), halved or quartered if large
- 1 small head cabbage (about 1 3/4 pounds), cut into 6 wedges
- 12 slender carrots (about 1 pound), peeled and left whole
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh parsley, for garnish
- Dijon or grainy mustard, for serving
For the horseradish sauce (Optional)
- 1 cup sour cream
- 3 tablespoons whole milk
- 1 tablespoon lemon juice (or more to taste)
- 1 tablespoon prepared horseradish in brine (or more to taste)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the corned beef: Rinse under cold water to remove excess brine. Place in a large pot and cover with water (about 1 inch above the meat).
- Add spices: Tie mustard seed, coriander seed, cloves, and peppercorns in cheesecloth (or add directly to the pot). Add bay leaves and onion.
- Cook the beef: Bring to a boil, then reduce to a simmer. Cover and cook for 2 1/2 to 3 hours until fork-tender.
- Add the vegetables: Add potatoes and carrots to the pot. Cook for 15 minutes, then add cabbage. Simmer for another 10–15 minutes until tender.
- Rest and slice: Remove the corned beef, let it rest for 10 minutes, then slice against the grain.
- Make horseradish sauce (optional): Whisk together sour cream, milk, lemon juice, horseradish, Dijon, salt, pepper, and parsley. Adjust seasoning.
- Serve: Arrange beef and vegetables on a platter, garnish with parsley, and serve with mustard or horseradish sauce.
Notes
- For a slow cooker version, cook on low for 8 hours or high for 4–5 hours, adding vegetables in the last 2 hours.
- For an Instant Pot, cook the corned beef under high pressure for 90 minutes, then add vegetables and cook for 5 more minutes.
- Store leftovers in the fridge for 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
