Corned Beef Brisket With Cabbage and Potatoes Recipe
Corned beef brisket with cabbage and potatoes is a comforting, flavorful dish that has become a beloved staple for St. Patrick’s Day and beyond.
The tender corned beef is slow-cooked to perfection, infusing the meat with a rich, salty flavor that pairs wonderfully with the sweet, lightly cooked cabbage and soft, creamy potatoes.
The dish is easy to make, requires minimal preparation, and offers a balanced meal that’s both satisfying and nutritious.
Why You’ll Love This Corned Beef Brisket With Cabbage and Potatoes Recipe?
- Tender and flavorful brisket: The corned beef becomes melt-in-your-mouth tender after slow cooking, making it the star of the dish.
- Classic comfort food: With hearty potatoes and flavorful cabbage, this dish is the epitome of comfort food.
- Simple to make: This recipe requires minimal ingredients and is easy to prepare, making it perfect for weeknight dinners or special occasions.
- Perfect for holiday gatherings: This dish is a must-have for St. Patrick’s Day, but it’s a great option for any family meal.
- One-pot meal: The corned beef, cabbage, and potatoes cook together, making cleanup a breeze.
Ingredients For Corned Beef Brisket With Cabbage and Potatoes
This classic corned beef brisket with cabbage and potatoes recipe uses simple, wholesome ingredients that come together to create a comforting and hearty meal.
For the Corned Beef
- 3–4 lb corned beef brisket (with spice packet, if included)
- 1 large onion, peeled and halved
- 2–3 garlic cloves, smashed
- 1 bay leaf
- 1 tbsp black peppercorns
- 1 tsp mustard seeds (optional)
- 1 tbsp apple cider vinegar
- 6 cups water (or enough to cover the brisket)
For the Vegetables
- 1 medium head of cabbage, cut into wedges
- 6–8 medium-sized potatoes (Yukon Gold or red potatoes work best), peeled and halved
- 3–4 large carrots, peeled and cut into chunks
Step By Step Instruction To Make Corned Beef Brisket With Cabbage and Potatoes
This simple recipe will guide you step-by-step through the process of making corned beef brisket with cabbage and potatoes. It’s an easy-to-follow recipe with delicious results!
Step 1: Prepare the Corned Beef
Place the corned beef brisket into a large pot or Dutch oven. Add the onion, garlic, bay leaf, black peppercorns, mustard seeds (if using), and apple cider vinegar. Pour in enough water to cover the brisket by about 1 inch (approximately 6 cups, depending on the size of the pot). Bring the water to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer gently for about 2.5 to 3 hours, or until the corned beef is tender.
Step 2: Add the Vegetables
Once the corned beef is nearly done, add the potatoes and carrots to the pot. Submerge them in the cooking liquid and cook for another 30 minutes, or until the vegetables are fork-tender. You may need to adjust the timing based on the size of the potatoes and carrots.
Step 3: Add the Cabbage
After the potatoes and carrots are cooked, carefully add the cabbage wedges to the pot, placing them on top of the meat and vegetables. Continue to simmer for about 20–25 minutes, or until the cabbage is tender but still vibrant and not overly soft.
Step 4: Slice the Corned Beef
Once everything is cooked, remove the corned beef from the pot and place it on a cutting board. Let it rest for a few minutes before slicing it against the grain. This will ensure the brisket remains tender and easy to cut.
Step 5: Serve
Serve the corned beef slices alongside the cabbage, potatoes, and carrots. Spoon some of the cooking liquid over the vegetables to add flavor and moisture. Garnish with fresh parsley or a sprinkle of black pepper if desired.
FAQs or Tips Section
Here are some helpful FAQs and tips to make sure your corned beef brisket with cabbage and potatoes comes out perfectly every time.
Can I cook the corned beef in a slow cooker?
Yes, you can! To make this dish in a slow cooker, simply place the corned beef, onions, garlic, spices, and vinegar into the slow cooker. Cover with water and cook on low for 8–9 hours, or on high for 4–5 hours, until the brisket is tender. Add the vegetables about 1–1.5 hours before serving, so they don’t overcook.
Can I use a pressure cooker for faster cooking?
Absolutely! If you have a pressure cooker or Instant Pot, you can cook the corned beef on high pressure for 90 minutes. After releasing the pressure, add the vegetables and cook on the sauté setting for about 15 minutes, or until tender.
How long should I cook the corned beef for the best texture?
For the most tender corned beef, cook it low and slow for at least 2.5 to 3 hours. The longer you cook it, the more tender and flavorful it will become. Just be sure to keep the heat low to avoid toughening the meat.
Can I prepare this dish ahead of time?
Yes, you can prepare corned beef with cabbage and potatoes ahead of time. Cook the corned beef and vegetables as directed, then store them in the refrigerator for up to 3 days. To reheat, simply warm everything gently on the stove or in the oven.
How should I store leftovers?
Leftover corned beef, cabbage, and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to 3 months. When reheating, add a little water or broth to keep the dish moist.
Variations or Serving Suggestions
- Add more vegetables: Feel free to add other root vegetables, such as parsnips or turnips, for added flavor and texture.
- Serve with mustard or horseradish: A dollop of mustard or horseradish sauce can provide a nice tangy contrast to the rich corned beef.
- Make a corned beef hash: Use any leftover corned beef and vegetables to make a delicious corned beef hash. Simply chop everything up and sauté in a skillet until crispy and golden brown.
- Pair with bread: Serve the corned beef with a side of crusty bread or rolls to soak up the flavorful juices.
Nutrition + Summary
Here’s an estimated breakdown of the nutrition per serving (based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Carbohydrates | 38g |
| Fiber | 5g |
| Sugar | 4g |
| Sodium | 1000mg |
Summary: Corned beef brisket with cabbage and potatoes is a hearty, flavorful dish that’s perfect for St. Patrick’s Day or any family dinner. The tender, salty corned beef is complemented by sweet cabbage, creamy potatoes, and savory carrots, all cooked in the same pot for maximum flavor. Whether you cook it on the stovetop, slow cooker, or pressure cooker, this meal is easy to prepare and packed with deliciousness. It’s a true comfort food that’s sure to satisfy and leave everyone asking for seconds.
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.