Description

This Easy Corned Beef and Cabbage recipe offers a classic, flavorful, and hearty meal perfect for a comforting dinner or St. Patrick’s Day celebration. Tender corned beef brisket is simmered slowly with aromatic spices, then combined with vibrant vegetables like cabbage, carrots, and onions, creating a deliciously balanced dish served with tangy mustard on the side.

Ingredients

Scale

Meat

3-4 pounds Corned Beef Brisket (cured in seasoned brine for flavor and tenderness)

Vegetables

1 medium head Cabbage (about 2-3 pounds, cut into wedges)
4 medium Carrots (peeled and cut into chunks)
2 medium Onions (quartered)
4 cloves Garlic (minced)

Spices & Seasonings

1 tablespoon Black Peppercorns (whole, for flavor)
2 leaves Bay Leaves (for added aroma)

Other

2 tablespoons Mustard (served on the side)
Enough Water or Beef Broth to cover (use beef broth for richer flavor)

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Instructions

Prepare the Corned Beef: Rinse the corned beef brisket under cold water thoroughly to remove any excess brine and pat it dry with paper towels.
Bring Liquid to Boil: In a large pot, pour enough water or beef broth to fully cover the brisket and bring the liquid to a gentle boil over medium-high heat.
Add Corned Beef and Spices: Place the brisket into the pot, add whole black peppercorns and bay leaves for flavor, then reduce the heat to low to maintain a simmer.
Simmer Brisket: Cover the pot and allow the corned beef to simmer gently for 2 to 2.5 hours until it becomes tender, topping up with more liquid as needed to keep the meat submerged.
Prepare Vegetables: While the meat simmers, peel and chop carrots into chunks, quarter the onions, and mince the garlic.
Add Onions, Carrots, and Garlic: After the brisket has simmered for 2 hours, add the prepared onions, carrots, and minced garlic to the pot and continue cooking for another 30 minutes.
Prepare Cabbage: Cut the cabbage into quarters, remove the core, then slice each quarter into wedges suitable for serving.
Add Cabbage and Cook: Add the cabbage wedges to the pot, cover, and cook for an additional 15 to 20 minutes until the cabbage is tender but still retains some texture.
Rest and Slice Brisket: Remove the corned beef from the pot and let it rest for 10 minutes to allow juices to redistribute, then slice it against the grain into thin pieces.
Serve: Serve the sliced corned beef hot with the cooked vegetables on the side and mustard for dipping or spreading as preferred.

Notes

Use beef broth instead of water for extra depth of flavor.
Slicing the corned beef against the grain ensures tender bites.
Leftovers keep well refrigerated for 3-4 days and can be used in sandwiches or hash.
Adjust cooking times depending on the size and thickness of your brisket.
Adding vegetables later prevents them from becoming overly soft or mushy.