Traditional Corned Beef and Cabbage

This family-loved traditional corned beef recipe has all the customary trimmings and it is cooked in one easy pot on the stovetop or slow cooker.

Course main meal beef

Cuisine Irish

Keyword corned beef and cabbage recipe, how to cook corned beef and cabbage, how to make corn beef and cabbage, how to make corned beef and cabbage

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 849kcal

Author Beth Pierce

In Dutch Oven or large stockpot, add corned beef and cover with water or beef broth. Add spice packet and bay leaves. Cover and simmer for 2-2 1/2 hours. The brisket should be fairly fork-tender.
Add potatoes and carrots; cover and simmer for additional 30 minutes. Add cabbage; cover and simmer for 15 additional minutes.
Remove the bay leaves and discard them. Remove corned beef and vegetables from the pot and cover to keep warm. Remove any fat from the corned beef and slice against the grain.

When simmering, leave the fat on the corned beef; it helps cook it tender and gives it lots of flavor. For this method, cook it fat side up.
The key is to simmer, not boil, the beef and vegetables—low and slow, as my late mother used to say.
For aesthetic purposes, peel your carrots; you will appreciate the bright orange color.
Once cooked, trim the fat from the beef. I like to leave a very small portion of fat on for more flavor, but my husband likes it trimmed completely. As my Mom always said, "Different strokes for different folks."
Slice the corned beef against the grain, producing the most tender pieces that do not fall apart.
Corned beef is cured with salt and is naturally high in sodium. So go easy on any added salt.