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+ servings
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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  • 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


  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 cook for 40-50 minutes.

  6. Add the cabbage and cook on medium heat on the stove top for 20-30 min.

  7. Check, if all the vegetables are properly cooked and tender.

  8. Take the beef out and slice. Serve with the vegetables.

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: 3470%, Vitamin C: 79%, Calcium: 72%, Iron: 5.4%