Corned Beef and Cabbage
This Corned Beef and Cabbage recipe is perfect for St. Patrick’s day! Enjoy the best corned beef with delicious cabbage wedges. The delicious tender meat combined with the soft cabbage wedges gives you a traditional Irish recipe that’s perfect for St. Patrick’s Day or any time of year.
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Corned Beef and Cabbage is a super simple easy dinner that takes only 4 simple ingredients. Yes, you read that right, this easy recipe will take only 4 ingredients and is the easiest way to make this traditional dish. Your cooked corned beef will be fork tender and melt in your mouth!
This family dinner is so easy, it’s really an effortless meal. The majority of this Corned Beef and Cabbage recipe will be getting the cutting board out, slicing up some potatoes, carrots and cabbage, and waiting for that succulent corned beef to cook.
Nothing can beat the convenience of one-pot meals, especially when they taste as good as this corned beef recipe!
This Corned Beef and Cabbage recipe is simple and easy, but you could always tweak it to fit your preferences. Feel free to use red potatoes instead of baby potatoes if you’d like. Otherwise, you’ll be making a purely traditional Corned Beef and Cabbage recipe.
Why You’ll Love this Recipe:
Classic comfort meal: Tender corned beef paired with soft, flavorful vegetables for a hearty dinner.
Hands-off cooking: The oven does most of the work, just assemble, cover, and bake.
Perfectly seasoned: The spice packet infuses rich, savory flavor into both the meat and vegetables.
One-pot meal: Everything cooks together in the same dish for easy prep and cleanup.
Great for holidays or gatherings: A traditional favorite that’s simple enough for any family dinner.
Ingredients to Make Corned Beef and Cabbage:
- corned beef. Choose a 3–4 pound brisket with the included seasoning packet, it adds the signature salty, spiced flavor.
- baby potatoes. Halved for quicker, even cooking; gold or red potatoes hold their shape best.
- carrots. Add natural sweetness and color to balance the savory beef.
- green cabbage. Use green cabbage for its mild flavor and tender texture when roasted alongside the beef.
- water. Just enough to steam the meat and vegetables while keeping them moist and flavorful.
How to Make Corned Beef and Cabbage:
- Preheat the oven to 300 degrees.
- Place the corned beef in a large dutch oven or covered baking dish, fat side up.
- Sprinkle the top with the seasoning packet and add 1 inch of water to the bottom of the dish. Cook covered for 2 hours.
- After 2 hours, arrange the halved potatoes, sliced carrots, and cabbage quarters around the corned beef. Cover and return to the oven for an additional 2 hours, or until the vegetables are tender.
- Let the corned beef rest for 10-15 minutes before slicing. Serve with the roasted vegetables.
Recommended Equipment
Recipe Notes & Tips:
- Cook fat side up: This allows the fat to baste the meat as it cooks, keeping it tender and juicy.
- Add vegetables later: Waiting until halfway through ensures they become tender without turning mushy.
- Check for doneness: The corned beef is ready when it’s fork-tender and easy to slice.
- Let it rest: Resting for 10–15 minutes before slicing keeps the juices from running out.
- Slice against the grain: This shortens the muscle fibers for perfectly tender bites.
- Adjust liquid as needed: There should always be about an inch of water at the bottom of the dish to prevent drying.
- Add more flavor: Try adding a splash of beer or broth in place of some water for deeper flavor.
- Serve with mustard or horseradish: Classic condiments that pair perfectly with the savory beef.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
How to Store:
Refrigerator: Store leftover corned beef and vegetables in an airtight container with some of the cooking liquid for up to 4 days.
Freezer: Freeze cooled portions of beef and vegetables in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered baking dish at 325°F for 15–20 minutes, adding a few tablespoons of broth or water to keep everything moist.
FAQs:
Yes, red cabbage adds a pop of color and slightly sweeter flavor, though it may tint the broth.
Absolutely. Parsnips, turnips, or onions make great additions alongside the carrots and potatoes.
Yes, place the corned beef, seasoning packet, and water in the slow cooker. Cook on low for 8–9 hours, adding vegetables halfway through.
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Corned Beef and Cabbage
Ingredients
- 3-4 pounds corned beef, with seasoning packet
- ½ pound baby potatoes, halved
- 5 large carrots, peeled and sliced
- 1 small head green cabbage, quartered
Instructions
- Preheat the oven to 300 degrees.
- Place the corned beef in a dutch oven or covered baking dish, fat side up.
- Sprinkle the top with the seasoning packet and add 1 inch of water to the bottom of the dish. Cook covered for 2 hours.
- After 2 hours, arrange the halved potatoes, sliced carrots, and cabbage quarters around the corned beef. Cover and return to the oven for an additional 2 hours, or until the vegetables are tender.
- Let the corned beef rest for 10-15 minutes before slicing. Serve with the roasted vegetables.
Notes
- Cook fat side up: This allows the fat to baste the meat as it cooks, keeping it tender and juicy.
- Add vegetables later: Waiting until halfway through ensures they become tender without turning mushy.
- Check for doneness: The corned beef is ready when it’s fork-tender and easy to slice.
- Let it rest: Resting for 10–15 minutes before slicing keeps the juices from running out.
- Slice against the grain: This shortens the muscle fibers for perfectly tender bites.
- Adjust liquid as needed: There should always be about an inch of water at the bottom of the dish to prevent drying.
- Add more flavor: Try adding a splash of beer or broth in place of some water for deeper flavor.
- Serve with mustard or horseradish: Classic condiments that pair perfectly with the savory beef.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~420
Total Fat: 24g
Saturated Fat: 8g
Cholesterol: 115mg
Sodium: 1160mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 5g
Protein: 34g
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