Estimated reading time: 6 minutes

Corned Beef and Cabbage is a classic Irish-American family dinner popular to serve on St. Patrick’s Day. This savory, delicious, and complete meal is cooked in a Dutch Oven on the stovetop with corned beef brisket, baby red potatoes, green cabbage wedges, and carrots.

Corned Beef and Cabbage

Hi Everyone, St. Patrick’s Day is right around the corner, what are you making for dinner?

Did you see my last, recent Irish-American-themed recipe, Irish Coffee?

I like this recipe for Corned Beef and Cabbage because it keeps the recipe simple with corned beef brisket, the seasoning packet, baby red potatoes, carrots, and green cabbage wedges.

I’ve heard of some recipes adding in all kinds of other ingredients but I think simple is best.

It keeps the dish simple, economical, and perfectly balanced.

This recipe calls to use the seasoning packet that comes with the corned beef brisket.

If you prefer to use your own spice blend, that’s perfectly fine.

I like to keep things simple with this recipe and considering I usually am cooking with a toddler at my leg, this version of corned beef and cabbage is the most doable one for a busy mom like me!

Corned Beef and Cabbage is specifically, Irish-American, I grew up having this on St. Patrick’s Day.

My Irish heritage is on my dad’s side of the family (I’m 36% Irish/Scottish/GB) from the Boston, MA area and I remember having this dish at my grandparent’s house every year this time of year.

To me, it’s comfort food, it’s a complete meal and I love this kind of food because it conjures up the memory of the kind of food that I ate as a child.

Ingredients for Corned Beef and Cabbage

• 2-4 pounds of corned beef brisket (with seasoning packet)
• water for cooking, enough to cover the brisket in the Dutch oven
• 1 head cabbage, end cut and cut into even wedges, washed
• 1 pound 8 ounces (24 ounces/680 grams) baby red potatoes (all even size), washed
• 5-6 medium carrots, washed, ends cut and peeled
• fresh black pepper for serving

Helpful Kitchen Tools for Corned Beef and Cabbage

• large Dutch oven
• vegetable peeler
• cutting board
• chef’s knife
• colander
• large wooden spoon for stirring
• large platter for serving

How to Make Corned Beef and Cabbage

Step 1

In a large Dutch oven on the stovetop, place the corned beef and fill it with enough water to cover the brisket. Add the spices to the spice packet. Bring to a boil and reduce to a simmer. Cover and simmer for about 50 minutes per pound of brisket or until it’s tender. While the brisket is cooking, you can prepare the vegetables.

Step 2

After the brisket is cooked, add the red potatoes, and prepared carrots, and cook for 15 minutes or until the vegetables are tender. Add the cabbage wedges and cook for another 15 minutes.

Step 3

Remove the meat from the Dutch oven, and set it aside to rest for 15 minutes before slicing. When you slice the brisket, make sure you cut across the grain. When the vegetables are done and tender, Place them on a serving platter. Use any broth to serve with the corned beef and cabbage. Enjoy!

Make sure to peel the carrots because carrot skin is bitter.

I love the size of the baby red potatoes because they are already the right size for eating.

If you have larger red potatoes, you can just cut them down so that they are smaller and cook faster.

If you try this Corned Beef and Cabbage recipe, let us know in the comments below!

If you like it, please rate the recipe too!

Thank you for reading and following along!

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Corned Beef and Cabbage

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 2 hours 25 minutes

Additional Time: 15 minutes

Total Time: 2 hours 50 minutes

Corned Beef and Cabbage is a classic Irish-American family dinner popular to serve on St. Patrick’s Day. This savory, delicious, and complete meal is cooked in a Dutch Oven on the stovetop with corned beef brisket, baby red potatoes, green cabbage wedges, and carrots.

Print

Ingredients

• 2-4 pound corned beef brisket (with seasoning packet)
• water for cooking, enough to cover the brisket in the Dutch oven
• 1 head cabbage, end cut and cut into even wedges, washed
• 1 pound 8 ounces (24 ounces/680 grams) baby red potatoes (all even size), washed
• 5-6 medium carrots, washed, ends cut and peeled, cut into 3 inch pieces
• fresh black pepper for serving
• Kosher salt, (amount to taste, optional depending on amount of salt in the brisket)

Instructions

1. In a large Dutch oven on the stovetop, place the corned beef and fill it with enough water to cover the brisket. Add the spices to the spice packet. Bring to a boil and reduce to a simmer. Cover and simmer for about 50 minutes per pound of brisket or until it's tender. While the brisket is cooking, you can prepare the vegetables.
2. After the brisket is cooked, add the red potatoes, and prepared carrots, and cook for 15 minutes or until the vegetables are tender. Add the cabbage wedges and cook for another 15 minutes.
3. Remove the meat from the Dutch oven, and set it aside to rest for 15 minutes before slicing. When you slice the brisket, make sure you cut across the grain. When the vegetables are done and tender, Place them on a serving platter. Use any broth to serve with the corned beef and cabbage. Enjoy!

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 2003Total Fat: 89gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 503mgSodium: 446mgCarbohydrates: 141gFiber: 19gSugar: 20gProtein: 155g

Please note that the Calculated Nutrition is an estimate at best.

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• This Corned Beef and Cabbage recipe was originally published on 3/15/2019
• Updated & republished: 3/9/2020, 3/14/2021, 3/15/2022, 3/10/2023

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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