Corned Beef and Cabbage

Corned Beef and Cabbage

You’ve found the ideal place for the top corned beef and cabbage recipe online. This recipe is so easy to prepare that you won’t believe it. Although it’s suitable for St. Patrick’s Day, you’ll want to prepare it year-round.

Cook Time:
2 hrs 30 mins

Find Nutrition Facts

Total Time:
2 hrs 30 mins


What Is Corned Beef?

Beef that has been salt-cured is corned. The meat was preserved with salt before electricity made refrigeration possible. In the United States, corned beef is traditionally made with brisket, the soft flesh from the lower breast.

Corned Beef and Cabbage Origins

How then did corned beef and cabbage become such a potent pairing? Actually, it was created in America. In the past, Ireland’s traditional pairing for cabbage and bacon was pork. Irish immigrants in 19th-century New York City, who frequently resided in the same area as Jewish butchers, observed a flavor overlap between the corned beef in NYC delicatessens and the pig bacon in their native country. Corned beef and cabbage were created as a result. These days, St. Patrick’s Day is frequently connected to it.

Corned Beef vs. Pastrami

Despite being standard deli fare, corned beef and pastrami are not the same. Pastrami is seasoned and smoked meat, whereas corned beef is cattle that has been salt-cured and boiled.

How to Make Corned Beef and Cabbage

Boil Corned Beef

In a Dutch oven, add the corned meat and the spice packet. Fill the Dutch oven with water and bring to a boil. Reduce the heat to a simmer and cook the beef until it is soft.

Cut Vegetables

Cut the cabbage into wedges and the red potatoes in half while you wait. Carrots should be peeled and sliced.


Add Vegetables

Potatoes and carrots should be added to the Dutch oven when the meat is soft and cooked through. Cook the cabbage for a further 15 minutes after adding it.

Slice and Serve

After taking the meat out of the Dutch oven, give it some time to rest. Serve with veggies and broth after slicing against the grain.

How to Keep Cabbage and Corned Beef Fresh

For up to three days, keep leftover corned beef and cabbage in the refrigerator in an airtight container. Reheat the food in the oven until the internal temperature of the meat reaches 165 degrees F.

Can Corned Beef and Cabbage Be Frozen?

Yes, cooked corned beef and cabbage can be frozen. Transfer the dish to zip-top freezer bags marked with the date after allowing it to cool fully. For further security, wrap each bag in a sheet of aluminum foil.

To freeze for up to three months, completely remove all the extra air. In the refrigerator, thaw overnight. The meat should be heated again in the oven until it reaches a temperature of 165 degrees F.


  • 1 (3 pounds) corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 medium carrots
  • 1 large head cabbage

Method of Corned Beef and Cabbage

Step 1

Assemble all the components.

Step 2

Corned beef should be placed in a Dutch oven with water covering it. Bring to a boil, cover, and add a spice packet. Reduce heat and cook corned beef for about 2 hours, or until almost fork-tender.

Step 3

Cut the potatoes in half and cook the corned meat. Cut carrots into 3-inch slices after peeling. Give the cabbage a few thin wedges.


Step 4

After the corned beef has simmered for two hours, add the potatoes and carrots. Cook for another 10 minutes, or until the veggies are almost soft and the meat is fork-tender. Cook the cabbage for an additional 15 minutes or until it is soft.

Step 5

Meat should be removed and rested for 15 minutes. Vegetables and broth should still be in the Dutch oven. Cut meat against the grain. Serve with broth and veggies.

Corned Beef and Cabbage

Nutrition Facts









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