If you are celebrating St. Patrick’s Day corned beef and cabbage is the perfect dinner. In this popular dish, flavorful corned beef is served with cabbage, potatoes, and carrots that are cooked in the same broth, so they’re extra tasty.
Corned beef is such an easy delicious meal there is no need to wait for a special occasion. It makes a wonderful Sunday dinner, as does this stovetop pot roast and these wonderful Salisbury steaks.
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Ingredients
- Corned beef – Look for a package of flat cut corned beef that includes the spice packet and is about 3½ to 4 pounds. It’s fine if it is smaller; adjust the cooking time accordingly. If you can only find the point cut corned beef cook it the same way. It is a fattier cut and does not slice neatly but it is still delicious.
- Liquid – Use a combination of beef broth and water to cook the beef. If you are sensitive to salt use a reduced sodium broth.
- Vegetables – Green cabbage, carrots, and small potatoes (use red or gold)
- See the recipe card for quantities and preparation.
Instructions
- Place the corned beef (fat cap up) in a large, heavy pot that has enough room so that it fits comfortably.
- Add the seasoning pack to the top of the meat. Press it down gently letting some of it fall around the meat into the pot.
- Add enough beef broth and water in equal parts to the pot to almost cover the meat (about 4 cups liquid should do it).
- Place the pot over medium-high heat and bring the liquid come to a boil. Then, lower the heat to medium to medium-low and cover.
- Cook, simmering, for approximately 3 hours until it is tender and the internal is at least 190°F. Use an instant read thermometer to make sure.
Preheat the oven to 200°F.
Carefully remove the beef from the pot and place it on an oven-safe rimmed baking sheet or dish. Tent it loosely with aluminum foil and place it in the oven to keep warm.
Add about 2 cups of liquid (1 cup broth and 1 cup water) to the remaining broth in the pot. Raise the heat to high and bring it to a boil. Add the vegetables, let the broth come back to a boil.
Lower the heat to medium-low, cover the pot, and cook the vegetables for 15-20 minutes or until tender. Keep the liquid simmering. Lower or raise the heat as needed.
At first it will look like there is way too much cabbage, but it will reduce significantly as it cooks.
Use a slotted spoon to remove the cabbage, potatoes, and carrots from the pot to a plate or platter.
If you would like to brown the top of the corned beef before serving, then uncover it and switch the oven to low broil. Broil if for 3-6 minutes until the top reaches the desired color. Remove it promptly.
Slice the corned beef and serve it with the cabbage, potatoes, and carrots. Make sure to add a little bit of the cooking broth to the plate for extra flavor
Frequently asked questions
Corned beef is brisket. There are two cuts, the flat cut, and the point. The flat cut is rectangle shaped and leaner. It slices well and is what is commonly found at the supermarket. The point is triangle shaped, is fattier and tends to fall apart when sliced.
No, the fat on top of the meat will give it flavor and help keep it moist while cooking. Remove it when you serve it if you’d like.
I typically do not rinse the meat, however I do drain it well before placing it in the pot. If you would like to rinse it, then run it under cold water a few times.
Storing
Store leftovers in an airtight container, in the refrigerator for 3-4 days or freeze for 2-3 months. And if you are wondering what to do with leftover corned beef use it to make these corned beef sliders or an amazing Reuben sandwich.
Equipment
- Large heavy pot – we use a 6 quart enameled cast iron Dutch oven
- Aluminum foil
- Sheet pan
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Check out the Web Story for this easy corned beef and cabbage recipe for a quick visual on making this delicious dish.
Corned Beef and Cabbage
Ingredients
- 3½-4 pound Corned Beef with spice packet
- 3 cups Beef Broth divided (2 cups to cook the beef and 1 cup to add for the vegetables), plus more if needed
- 3 cups Water divided (2 cups to cook the beef and 1 cup to add for the vegetables), plus more if needed
- 1 small Cabbage cored and cut into roughly 2 inch pieces (about 2½ pound cabbage, 8 cups when cut)
- 3 large Carrots peeled and sliced into roughly ¾ – 1 inch pieces (about 8 ounces, 2 cups when cut)
- 1-1½ pound small Red Potatoes you can also use gold potatoes if the potatoes are large cut them into halves or quarters
- Salt and pepper for serving
Instructions
- Place the corned beef (fat cap up) in a large, heavy pot where there is enough room so that it fits comfortably.
- Add the seasoning pack to the top of the meat. Press the seasoning down gently letting some of it fall around the meat into the pot.
- Add enough beef broth and water (in equal parts) to the pot to almost cover the meat. We used 4 cups total liquid for ours. How much liquid to add is going to depend on the size of the pot, size, and shape of the brisket.
- Place the pot over medium-high heat and let the liquid come to a boil. Then, lower the heat to medium to medium-low and cover. Keep the liquid at a simmer. If it is boiling too vigorously, lower the heat. If it’s not simmering raise it.
- Cook the corned beef for approximately 3 hours until it is tender. Check on it occasionally to make sure it is simmering (not boiling) and that there is enough liquid. The liquid will reduce but at least half the roast should be submerged.
- To check if it is done insert a large fork into the thickest part of the meat. Then give the fork a twist. You should feel the meat give. You can also pry a piece from one of the corners. If it comes off easily then it is done. The internal temperature will be at least 190°F.
- Preheat the oven to 200°F.
- Carefully remove the beef from the pot and place it on an oven-safe rimmed baking sheet or dish. Tent it loosely with aluminum foil and place it in the oven to keep warm.
- Add about 2 cups of liquid (1 cup broth and 1 cup water) to the remaining broth in the pot. Raise the heat to high and bring it to a boil. Add the vegetables, let the broth come back to a boil.
- Then, lower the heat, cover the pot, and cook the vegetables for 15-20 minutes or until tender. Keep the liquid at a simmer. Lower or raise the heat as needed. Use a slotted spoon to remove the cabbage, potatoes and carrots from the pot to a plate or platter.
- If you would like to brown the top of the corned beef before serving, then uncover it and switch the oven to low broil. Broil if for 3-6 minutes until the top reaches the desired color. Remove it promptly.
- Slice the corned beef and serve it with the cabbage, potatoes, and carrots. Make sure to add a little broth to the plate for extra flavor.
Notes
- If you are cooking a smaller or larger cut of meat, then adjust the cooking time accordingly. As a guide use 50 minutes per pound.
- If you are sensitive to salt use lower sodium corned beef and reduced sodium beef broth.
- Do not add salt to boil the vegetables because the cooking liquid will contain salt already. Instead, serve the dish with salt and pepper on the side so everyone can adjust to taste.
- Remove the scum from the broth if desired. Broth scum is the protein of the meat that releases when boiled. It does not need to be removed except for visual effect. To remove it use a fine mesh strainer and hover it on the surface of the broth. I find a wooden spoon works well too.
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