Corned Beef & Cabbage Recipe (2024)

Slow-simmer corned beef, add some cabbage at the end of the cooking time, and you'll have a deliciously tender Corned Beef & Cabbage one-pot dinner. So easy and so good, you'll wonder why you don't make it more often!
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Corned Beef & Cabbage Recipe (1)


Corned beef is not a common dish here in the South. In fact, I often have a hard time even finding corned beef brisket in our grocery stores.

But when I do find it? -- It's totally worth grabbing it up and making a big ol' pot of Corned Beef & Cabbage or our family-favorite, very-similar New England Boiled Dinner.

Having grown up in New England (Vermont, to be exact), I grew up eating corned beef. My born-and-bred-Southern-boy husband, though? Not so much. In fact, he says he once witnessed a pretty heated debate about the stuff between a Northerner and a Southerner!

The Northerner involved in said debate was talking about enjoying corned beef & cabbage.

Corned beef is actually a brisket that is then salt cured -- turning the brisket into the distinctive thing we know as corned beef.

The Southerner involved in said debate ... a cattle farmer, mind you ... was calling into question said Northerner's knowledge of cuts of beef, heatedly asking just exactly what cut from the cow corned beef was. And heatedly stating that there was no such cut called the 'corned beef.'

Which, indeed, is true.

There is indeed no cut of beef called corned beef. That Southern cattle farmer was exactly right. I'm not so sure this was worth a heated debate, though.

Corned beef is actually a brisket, a cut from the breast or lower chest of beef, that is then salt cured -- turning the brisket into the distinctive thing we know as corned beef.

Corned beef comes in two varieties of cuts -- flat cut and point cut. Point cut has more fat marbled through it whereas flat cut, due to it's shape, produces nicer, prettier slices.

Corned Beef & Cabbage Recipe (2)

So I guess that makes corned beef a ... thing? ... not a cut?

Personally in my mind, who cares if it's a cut or not?? Corned beef sure tastes delicious, and that's all that matters to me.

And when that corned beef is cooked up and served with big wedges of cabbage? It's divineness in a pot.

Now, brisket is a tougher cut of beef that requires long, slow cooking in liquid to tenderize it. In the case of this Corned Beef & Cabbage, that liquid is a mixture of beer and a whole lot of water, in which the beef is simmered for several hours. This long slow simmer produces deliciously fork-tender beef.

Brisket is a tougher cut of beef that requires long, slow cooking in liquid to tenderize it. In the case of Corned Beef & Cabbage, that liquid is a mixture of beer and a whole lot of water.

To cook up a pot, first start by soaking the corned beef brisket in cold water for about 30 minutes. This removes some of the salt absorbed into the meat during the salt curing process. Don't skip this step -- or you'll end up with an excessively salty finished dish.

Then place the corned beef in a large stock pot or Dutch oven and pour abeer over the beef. Use any old kind of beer except something that's dark, like a stout or a porter. Dark beers are just too bitter and intense for this preparation.

Add water to the pot until the liquid level reaches about 1 inch over the top of the beef brisket. Then add in the spices from the spice packet that comes in the corned beef package.

If yourcorned beef brisket happened to not come with a spice packet (or you just want to amp up the flavor of the cooking liquid!), use about a teaspoon of pickling spice.

Corned Beef & Cabbage Recipe (3)

Gently simmer the corned beef on its own for about 3 hours.

Then add cabbage wedges to the pot, and keep cooking the corned beef and cabbage together for about 30 more minutes.

Traditionally, corned beef and cabbage is just that -- corned beef and cabbage wedges. But if you'd like, you can also add some carrots to the pot, too. I usually do!

I figure, if I've already got a pot simmering, why not get another vegetable cooked at the same time, too. Not to mention, the corned beef juice in the cooking liquid brings fabulous flavor to fresh carrots simmered in its deliciousness.


Corned Beef & Cabbage Recipe (4)

Once the simmering time is done, remove the corned beef to a cutting board and trim off the fat. Cut the meat into slices and place the slices on a serving platter.

How the corned beef is cut into slices is very important if you want to produce the best result.

It's this combination of a long slow simmer + slicing across the grain that produces tender corned beef slices.

Besides the long, slow cooking in liquid, to create tender corned beef one also has to be mindful of how the brisket is cut. To make the meat more tender, always slice corned beef across the grain ... meaning the knife is running perpendicular to the lines of the meat.

It's this combination of a long slow simmer + slicing across the grain that produces tender corned beef slices.

Corned Beef & Cabbage Recipe (5)

Use a slotted spoon to remove the cabbage from the pot, letting the excess water drain. Place the cabbage on the serving platter alongside the corned beef slices, and you're good to go to enjoy the deliciousness. Pretty easy, right?

And so, I think we've settled the heated North-vs-South debate that corned beef is not a cut of beef. But I think after one bite of this tasty dish, all will also come to realize ... it doesn't really matter. Corned beef is delicious, and that's all that matters.

If you live in the North where the yummy stuff is readily available, I hope you'll enjoy a big ol' pot of Corned Beef & Cabbage soon! If you live in the South or other areas where it's harder to come by, grab it up the next time you're fortunate enough to see it ... and enjoy yourself a big ol' pot, too.

I think you'll be glad you did.

Check out these other fabulous meat-dish favorites:

  • New England Boiled Dinner (with corned beef)
  • Mama's Stovetop Pork Roast
  • Baked Ham with Brown Sugar Glaze
  • Slow Cooker Apple Pork Loin
  • Dry-Brined Roasted Turkey
  • Maple Crock Pot Ham
  • Whole Roasted Chicken with Vegetables
  • Oven Barbecue Chicken Thighs

Corned Beef & Cabbage Recipe (6)

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corned beef recipes, corned beef cabbage, St. Patricks day recipes, how to make corned beef and cabbage

Main Dishes

Yield: about 8-12 servings

Author:Tracey | The Kitchen is My Playground

Corned Beef & Cabbage Recipe (7)

Corned Beef & Cabbage

Slow-simmer corned beef and add some cabbage at the end of the cooking time for a deliciously tender Corned Beef & Cabbage one-pot dinner. You'll wonder why you don't make it more often!

prep time: 35 Mcook time: 3 H & 30 Mtotal time: 3 H & 65 M

ingredients:

  • 4 to 5 lb. corned beef brisket
  • 1 (12 oz.) beer {anything except stout or porter}
  • 1 head green cabbage, cut into 6 to 8 wedges
  • 4 carrots, peeled and cut in large chunks {optional}

instructions:

How to cook Corned Beef & Cabbage

  1. Remove the corned beef brisket from its packaging, setting aside the spice packet that comes with it. Rinse the beef brisket with cold water.
  2. Place the beef brisket in a large Dutch oven and cover the beef with cold water; let stand at room temperature for 15 to 30 minutes to remove some of the salt. After soaking, discard the water.
  3. Pour beer over the beef; add fresh water until the water level reaches about 1 inch over the top of the beef brisket. Add the spices from the spice packet.
  4. Bring the water up to a boil. Use a slotted spoon to skim off any foam that forms on the top.
  5. Cover, reduce the heat, and gently simmer for 3 hours or until the beef is fork tender.
  6. Add the cabbage and carrots {if using} to the pot. Increase heat and bring the pot to a boil. Reduce heat and continue to simmer for 25 to 30 minutes or until vegetables are tender.
  7. Remove corned beef to a cutting board and trim off the fat. Cut meat into slices, cutting across the grain of the meat. Place slices on a serving platter.
  8. Use a slotted spoon to remove cabbage from the pot, letting excess water drain. Place on the serving platter alongside the meat.

TRACEY'S NOTES

  1. Either flat cut or point cut corned beef brisket works for this dish. It is easier to cut a flat cut into nice slices, while a point cut has more fat marbling and will produce juicier meat.
  2. Beer may be omitted or replaced with 1 1/2 cups apple juice. If using beer, be sure not to use a stout or porter beer as these are too bitter for the dish.
  3. If the corned beef brisket doesn't come with a spice packet {or you just want to amp up the flavor of the cooking liquid!}, use about a teaspoon of pickling spice.

https://www.thekitchenismyplayground.com/2015/03/corned-beef-cabbage-recipe.html

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You might also enjoy these other delicious classic New England dishes:

Corned Beef & Cabbage Recipe (8)

New England Boiled Dinner

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Baked Acorn Squash with Maple Glaze

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Slow Cooker Clam Chowder

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Corned Beef & Cabbage Recipe (2024)

FAQs

What is the best method to cook corned beef? ›

In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.

What happens if you don t rinse corned beef before cooking? ›

1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.

Is it better to boil or bake corned beef? ›

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

Why do you put cabbage in corned beef? ›

So when they found salted beef brisket was cheap in the States, they were quick to replace their traditional “Irish bacon.” Nutrient-dense cabbage was also readily available and affordable, and a dish combining the two became a staple for working classes across the country.

What makes corned beef taste better? ›

There are two basic steps to corned beef: the spice rub, and the cook. The rub is a mix of spices; mustard, black pepper, coriander seed, allspice, clove, and most importantly, the salt that gives this dish it's characteristic hammy flavor.

Does corned beef get more tender the longer you boil it? ›

Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

Do you use the juice in the corned beef package? ›

Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop.

Do you cook corned beef fat side up or down? ›

Corned Beef Brisket should be placed in the crockpot or pot with the fat side up. The fat insulates and protects the meat and helps the corned beef from drying out as it cooks. Brisket / corned beef should have a thin layer of fat on the top.

Does corned beef need to be submerged in liquid? ›

You can add seasonings other than salt, like black peppercorns and bay leaves. Keep the brisket submerged at all times as well since it's the water actually transferring heat into the meat and cooking it. Letting the top become exposed will dry out the meat and slow down the cooking process, leading to uneven doneness.

What to serve with corned beef and cabbage? ›

The top five accompaniments for a corned beef sandwich include tangy pickles, fresh and crunchy coleslaw, crispy potato chips or French fries, flavorful potato salad, and a cup of soup, such as tomato or vegetable.

Do you brown corned beef before cooking? ›

How to Cook Corned Beef Brisket. You'll find the full, step-by-step recipe below — but here's what you can expect when you make this top-rated corned beef brisket: Brush the whole brisket with browning sauce, then brown it on both sides in a hot skillet with vegetable oil. Place it on a rack set in a roasting pan.

What are the three ways to cook corned beef? ›

Once the brining process is complete, the cured corned beef brisket can be cooked using a variety of methods, such as boiling, slow cooking, baking or pan-frying, to create delicious and flavorful dishes.

Why do people put vinegar on corned beef? ›

Cooking Tips:

Adding several tablespoons of apple cider vinegar to the water when cooking corned beef will prevent shrinking and tenderize it.

What is the secret to corned beef? ›

Here's what to do: Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns. Marinate a beef brisket in the brine, for 5 to 7 days. Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.

What gives corned beef its unique flavor? ›

The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.

What is the best way to cook store bought corned beef? ›

It is often sold precooked, but if you have purchased it raw, the best way to cook corned beef is slowly. You can bake, boil, or cook it in your slow cooker, but the key to a tender, flavorful meal requires at least a few hours.

Is it better to cook corned beef in water or beef broth? ›

The corned beef seasoning adds so much flavor to this traditional recipe, and a low, slow cook in beef broth makes this corned beef brisket juicy, tender and melt-in-your-mouth delicious!

Why do you soak corned beef before cooking? ›

Soaking helps draw out some of the salt from the curing process.

Does corned beef have to be covered in water in slow cooker? ›

You can add seasonings other than salt, like black peppercorns and bay leaves. Keep the brisket submerged at all times as well since it's the water actually transferring heat into the meat and cooking it. Letting the top become exposed will dry out the meat and slow down the cooking process, leading to uneven doneness.

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