Corned beef and cabbage is a traditional dish often associated with St. Patrick’s Day, but it’s far too delicious to limit to just one day a year. This comforting meal is simple to prepare using either the stovetop or slow cooker method. Below, you’ll find how to cook corned beef and cabbage in 2 different ways and tips for perfect this dish at home.
1. Traditional Corned Beef and Cabbage Recipe
Ingredients
For the Corned Beef
- 3–4 lbs corned beef brisket (with spice packet included)
- 8 cups water (enough to cover the meat)
- 2 bay leaves
- 10 whole black peppercorns
- 4 garlic cloves, smashed
For the Vegetables
- 1 large head of green cabbage, cut into wedges
- 6 medium carrots, peeled and cut into chunks
- 4–6 medium red potatoes, halved or quartered
- 1 large yellow onion, quartered
Instructions
Stovetop Method
Prepare the Corned Beef
Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot.
Add the spice packet, bay leaves, peppercorns, and garlic cloves. Cover the brisket with water, making sure it’s fully submerged.
Bring the water to a boil, then reduce the heat to a gentle simmer. Cover and cook for 2.5–3 hours, or until the corned beef is tender (a fork should easily pierce the meat).
Cook the Vegetables
Once the corned beef is tender, remove it from the pot and set it aside. Cover it with foil to keep warm.
Add the potatoes, carrots, and onions to the same pot, and let them cook for about 20 minutes, or until tender.
Add the cabbage wedges to the pot and cook for an additional 10–15 minutes, or until the cabbage is soft but not falling apart.
Serve
Slice the corned beef against the grain into thin slices. Serve with the cooked cabbage, potatoes, and carrots. Spoon some of the flavorful broth over the meat and vegetables for extra moisture.
Slow Cooker Method
Prepare the Corned Beef
Rinse the corned beef brisket under cold water and place it in the slow cooker.
Add the spice packet, bay leaves, peppercorns, and garlic cloves. Cover with water or broth (6–8 cups) until the brisket is submerged.
Cook Low and Slow
Cook on low for 8–10 hours or high for 5–6 hours, until the corned beef is tender and easily pierced with a fork.
Add Vegetables
About 2 hours before the cooking time ends, add the potatoes, carrots, and onions to the slow cooker.
Add the cabbage wedges during the last 45 minutes of cooking to prevent them from overcooking.
Serve
Remove the corned beef from the slow cooker and slice it thinly against the grain. Serve with the vegetables, and ladle some of the cooking liquid over the dish.
2. Tips for Perfect Corned Beef and Cabbage
Trim excess fat: Corned beef can be fatty, so trimming some of the fat before cooking will prevent the dish from becoming greasy.
Do Not Boil Too Vigorously: A rolling boil can make the corned beef tough. Always simmer gently on the stovetop or use the low setting on a slow cooker for best results.
Let It Rest: After cooking, allow the corned beef to rest for 10–15 minutes before slicing. This helps retain its juices and flavor.
Cut against the grain: Slicing the beef against the grain ensures tender pieces that are easier to chew.
Add vegetables at the right time: Overcooking vegetables can turn them mushy. Add carrots and potatoes mid-cooking, and cabbage near the end to keep their texture intact.
Enhance the Flavor: Use broth instead of water for an even richer taste. Alternatively, add a splash of beer to the cooking liquid for depth.
3. How to Store & Reheat Leftovers
Leftovers from this dish store well and can be easily reheated for another delicious meal.
Storing Leftovers
Cool the leftovers to room temperature, then transfer them to airtight containers. Store the corned beef and vegetables separately to retain their texture. Refrigerate for up to 4 days.
Reheating Leftovers
On the stovetop: Place the corned beef and vegetables in a pot with a small amount of the reserved cooking broth. Heat over medium-low heat until warmed through.
In the oven: Wrap the corned beef in foil with a little broth to keep it moist. Heat at 325°F for 10-15 minutes. Vegetables can be heated in a covered baking dish.
In the microwave: Use a microwave-safe dish, cover lightly, and heat in 1-minute intervals until warm.
4. Frequently Asked Questions
What’s the Best Cut of Corned Beef to Buy?
Corned beef brisket typically comes in two cuts: flat cut and point cut. If you’re aiming for the best corned beef, go with the brisket flat. This cut is leaner and has a uniform thickness, which makes it great for slicing and creates a polished look—perfect for traditional corned beef and cabbage. On the other hand, the fattier “point” cut works better for pulled beef or recipes where you’re after that rich, rendered fat flavor.
How Do You Know When Corned Beef Is Done?
Corned beef is ready when it’s fork-tender and reaches an internal temperature of 190–195°F. Use a meat thermometer to ensure accuracy. The meat should be easy to pierce and shred with a fork.
What Can You Do With Leftover Corned Beef?
Leftover corned beef is incredibly versatile. Here are a few ideas:
Corned Beef Hash: Chop the meat and mix with diced potatoes, onions, and seasonings. Fry until crispy for a hearty breakfast or brunch.
Reuben Sandwiches: Layer slices of corned beef with Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread. Grill until golden and melted.
Corned Beef Soup: Use the leftover meat and broth to create a flavorful soup with added vegetables and barley.
Corned beef and cabbage is a traditional dish that’s as satisfying to make as it is to eat. With these instructions and tips in this article, I hope that you’ll be able to master this recipe and enjoy it for any occasion.
