Corned Beef and Cabbage Recipe

Corned beef and cabbage is a timeless dish that’s perfect for any occasion, especially St. Patrick’s Day. This hearty and flavorful meal is surprisingly easy to make, and it’s sure to please a crowd. Whether you’re new to cooking or a seasoned pro, this recipe will walk you through each step for perfect results.

Ingredients You’ll Need

Here’s what you’ll need to gather for this recipe:

For the Corned Beef

• 1 (3–4 lb) corned beef brisket (including the spice packet)
• 4 cups water
• 1 medium onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves

For the Vegetables

• 1 small head of cabbage, cut into wedges
• 4–5 medium carrots, peeled and cut into chunks
• 4–6 small potatoes, halved (Yukon Gold or red potatoes work best)
• 2–3 celery stalks, cut into chunks

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Step-by-Step Instructions

1. Prepare the Corned Beef

1. Rinse the corned beef brisket under cold water to remove excess salt.
2. Place the brisket in a large pot or Dutch oven and add enough water to cover it.
3. Add the spice packet, onion, garlic, and bay leaves.
4. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 2 ½ to 3 hours, or until the beef is tender.

Pro Tip: Use a meat thermometer to check the internal temperature of the beef. It should reach 190°F for optimal tenderness.

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2. Add the Vegetables

1. Once the corned beef is tender, remove it from the pot and set it aside. Cover it with foil to keep it warm.
2. Add the potatoes, carrots, and celery to the pot. Let them cook for about 20 minutes.
3. Add the cabbage wedges during the last 10–15 minutes of cooking, as they cook more quickly.

Pro Tip: Don’t overcook the cabbage. It should be tender but still hold its shape for a better texture.

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3. Slice and Serve

1. Slice the corned beef against the grain for tender slices.
2. Arrange the beef and vegetables on a large platter.
3. Ladle some of the flavorful cooking liquid over the dish to keep it moist and add extra flavor.

Pro Tip: Serve with mustard or horseradish sauce on the side for an extra kick.

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Variations and Tips

Add More Flavor

• For a richer broth, substitute beef stock for water.
• Add a splash of apple cider vinegar or a teaspoon of sugar to balance the flavors.

Make It in a Slow Cooker

• Place all ingredients in the slow cooker and cook on low for 8–9 hours or high for 4–5 hours. Add cabbage in the last 1–2 hours to avoid overcooking.

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Serving Suggestions

Corned beef and cabbage pairs perfectly with crusty bread or Irish soda bread. For drinks, a cold pint of or a glass of sparkling water with lemon complements the meal beautifully.

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Leftovers? No Problem!

Transform leftover corned beef into:

• Corned Beef Hash: Sauté diced beef with potatoes and onions for a hearty breakfast.
• Reuben Sandwiches: Layer corned beef with Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread.

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Final Thoughts

This Corned Beef and Cabbage Recipe is a classic for a reason. Its hearty, flavorful nature makes it a hit for family dinners and festive gatherings alike. With these tips and tricks, you’ll have a meal that’s as easy as it is delicious.