Description
Easy Corned Beef and Cabbage Dinner is a hearty, comforting classic featuring tender slow-simmered corned beef brisket served with buttery potatoes, sweet carrots, and soft cabbage wedges infused with savory broth. Perfect for St. Patrick’s Day or a cozy family meal, this one-pot dinner delivers big flavor with minimal effort.
Ingredients
- 3–4 pound corned beef brisket (with spice packet)
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 8–10 cups water or low-sodium beef broth
- 1½ pounds Yukon gold or red potatoes
- 4 large carrots, cut into chunks
- 1 small green cabbage, cut into wedges
- Whole-grain mustard (optional)
- Fresh chopped parsley (optional)
- Prepared horseradish sauce (optional)
Instructions
- Rinse corned beef under cold water and pat dry.
- Place brisket in a large Dutch oven or heavy pot.
- Add onion, garlic, bay leaves, peppercorns, and spice packet.
- Pour in enough water or broth to fully cover the brisket.
- Bring to a gentle boil, then reduce to a low simmer.
- Cover and cook for 2½ to 3½ hours until fork-tender.
- Add potatoes and carrots about 40 minutes before brisket is done.
- Simmer until vegetables begin to soften.
- Add cabbage wedges during the final 15–20 minutes.
- Remove brisket and let rest for 10–15 minutes.
- Slice against the grain into thin slices.
- Arrange beef and vegetables on a platter.
- Ladle a little cooking broth over the top.
- Garnish with parsley and serve with mustard or horseradish sauce if desired.
Notes
Simmer gently to keep the brisket tender. Slice against the grain for best texture. Avoid overcooking the cabbage by adding it near the end of cooking time.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Irish-American