Corned Beef And Cabbage Recipe

Corned Beef And Cabbage in a Dutch Oven – the perfect one pot meal! Easy Corned Beef and Cabbage Recipe With Potatoes and Carrots, cooked on the stove top in a Dutch oven or large pot. Perfect for the coming St Patrick’s Day.

Corned beef and cabbage on a white plate

What is corned beef?

You may have heard of and had tried corned beef, but what is it really? It is basically beef brisket cured in brine and boiled, served hot typically with cabbage, or cold, sliced for sandwiches.

There are various methods of cooking corned beef. I have a great Slow Cooker Corned Beef Recipe, that gets very popular on my blog around St Patrick’s Day. And this Irish holiday is just days away!

Corned beef and cabbage is considered a traditional Irish dish.

Corned beef and cabbage with potatoes and carrots on a plate

What ingredients do I need to make this Corned Beef And Cabbage Recipe?

  • corned beef brisket
  • seasoning (Most of the time the cured brisket comes with a package of spices. Use it!)
  • water
  • potatoes
  • onion
  • carrots
  • cabbage
  • brown sugar (optional, I did not use any this time)

Sliced corned beef on a plate

How to cook corned beef and cabbage on the stove top?

You start off with cooking the corned beef in a pot (or Dutch Oven) with seasoning, water and (or ) vegetable or beef stock.

It is important to simmer the meat, not to boil it at high temperature, in order to make it tender.

Then you add the potatoes, carrots and onion and cook for 40 more minutes.

If you’d like to leave the potatoes, carrots and onions out and cook just the corned beef and cabbage I suggest that you cook the brisket for 2 hours and 40 minutes and then add the cabbage.

Most recipes suggest that you cook the cabbage for 15-20m minutes, but if you are like me and like your cabbage extra soft, you need to cook it for around 30 minutes.

After adding ingredients to the pot you need to bring to a boil every time then reduce the heat to medium-low and simmer for the remaining time. I usually add a lid to the pot to speed up the boiling process and then leave partially covered.

Cooking Corned Beef With A Crust:

This recipe for corned beef does not produce crispy outside.

The meat is cooked inside water, just like my crock pot corned beef recipe.

Looking for a nice browned top on your corned beef brisket?

After you cook (boil) it on the stove top, take the meat out and place on a greased baking sheet. Broil for 3-4 minutes, fat side up. This is how you get a nice golden crust on top of your corned beef.

What seasoning to use for corned beef brisket ?

Most corned beef sold at the grocery stores throughout the US has its own spice package attached to it.

It is convenient to just use it.

If your brisket doesn’t come with the seasoning, here it what spices you need to mic and add to the meat.

For a 3-4 pound brisket, this is what you need to make seasoning for corned beef:

  • 2 Bay leafes (chopped, not whole)
  • 1 tbsp Yellow or brown mustard seed
  • 1/2 tsp lack Peppercorns
  • 1/4 tsp Whole Allspice
  • 1/4 tsp Dried Chiles
  • 1/2 tsp Whole Cloves

Sliced Dutch Oven Corned Beef on a plate

To what temperature to cook corned beef brisket ?

You should cook the meat, until it is fork tender. The FDA safe recommended temperature of corned beef brisket meat is 145 F.

Can you overcook corned beef ?

Yes, you can definitely make it tough. If you boil it at high temperature and fast, the meat will not be tender.

Corned beef needs to be cooked at lower temperatures for longer period of time, so it becomes perfectly cooked and not tough. This is why slow cooker is the perfect method (the best method in my opinion) to cook this cut of meat. Other great methods are cooking in a Pressure cooker or  Sous Vide, but I still have to experiment with these.

Can you cook frozen corned beef ?

Yes, but you need to defrost it on the fridge overnight.

What to serve this Easy Stove Top Corned Beef And Cabbage With?

Since this is a one pot meal, where you cook both your meat and vegetables in the same pot together 9added at different times throughout the cooking process). You can always serve the corned beef with a side of sauerkraut.  Make sure you serve it with a glass of Guiness, if you are a fan of the beer.

Optional side dishes are:

Corned beef and cabbage on a round white plate

Corned beef vs pastrami

What is the difference between corned beef and pastrami?

Both cuts of beef are cured, brined in a salt water. The brine may or may not include spices and seasoning. The difference is that corned beef is boiled while pastrami is smoked.

What to make with leftover corned beef?

You can use this corned beef in sandwiches like Reuben or make corned beef hash with it. I’ve also seen soup recipes, using leftover corned beef.

Looking for a Slow Cooker Corned Beef Recipe?

This (pictured below) seriously is the best Crock Pot Corned Beef I’ve ever made!

Slow Cooker Corned Beef Recipe, with a crispy outside and juicy outside. Minimal ingredients and prep work.

Servings: 12

Corned Beef And Cabbage

Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
Easy Corned Beef and Cabbage Recipe With Potatoes and Carrots, cooked on the stove top in a Dutch oven. Perfect for the coming St Patrick’s Day.
Sliced corned beef on a plate
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Ingredients

  • 4 lb corned beef with spice package
  • water or stock
  • 2 lb small potatoes
  • 4 carrots
  • 1 small head fo cabbage — cut into wedges
  • 1 onion — small

Instructions

  1. Place beef in a large pot (Dutch Oven), fat side up.
  2. Add the contents of the spice package.
  3. Cover with water (I usually use half water half vegetable stock).
  4. Bring to a boil. Reduce heat and simmer for 2 hours. I cook it covered with lid, leaving a small opening on top.
  5. Add in the onion (optional), potatoes and carrots. Cover and bring to a boil. Reduce heat and
Course: Main Course
Cuisine: Irish
Keyword: corned beef and cabbage

Nutrition Information

Calories: 374, Fat: 22g, Saturated Fat: 7g, Cholesterol: 81mg, Sodium: 1875mg, Potassium: 968mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 3g, Protein: 25g, Vitamin A: 69.4%, Vitamin C: 95.8%, Calcium: 7.2%, Iron: 30.2%

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