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A Platter pf Sliced Corned Beef and Cabbage with Carrots and Potatoes
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Best Corned Beef and Cabbage

Beef brisket slowly cooked on a low fire to give you tender and juicy beef oozing with delectable goodness in every bite. Serve it with veggies like cabbage, potatoes, and carrots and you’ll have one extraordinary beef meal for Sunday dinner or special occasions. Good things really happen when you wait!
Course Main
Cuisine Irish
Keyword corned beef, corned beef and cabbage
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 - 5 people
Calories 545kcal
Author Imma

Ingredients

  • 1 (3-4 pound) corned beef with spice packet
  • 1 medium onion, sliced
  • 3 crushed garlic cloves
  • 2 sprigs of fresh thyme
  • 2-3 crushed bay leaves
  • 1 tablespoon peppercorns
  • 2 tablespoons allspice berries
  • 1 tablespoon mustard seeds
  • 5-6 cups beef broth
  • 1 can (12 -ounce) beer

Vegetables

  • 2 pounds small red potatoes
  • 1 ½ pounds carrots
  • 1 large head green cabbage, cut into 8 wedges

Instructions

  • Remove the corned beef from its package and rinse the meat several times under cool water to remove any excess salt from it.
  • Place corned beef in a large dutch oven or oven-safe pot. Then sprinkle with the contents of the spice packet, if any.
  • Add onion, garlic, thyme, garlic, bay leaves, peppercorns, allspice berries, and mustard seeds.
  • Pour in the broth and beer and add more water to fully cover the beef.
  • Place the pot on the stove on medium heat. Bring to a boil, then cover and reduce the heat to a simmer. Let it cook for about 2 1/2 -3 hours.
  • While your meat is cooking, wash and cut the potatoes into desired chunks, depending on the size of the potatoes. Peel and slice the carrots in large chunks.
  • If using a small cabbage, cut it in wedges otherwise cut in large chunks. Set aside.
  • When brisket is cooked to desired tenderness, add the carrots, and potatoes, to the pot so it is fully covered in the liquid. If desired, remove the corned beef before adding potatoes and carrots.
  • Bring the pot to a boil, reduce heat and cook on medium-high for about 13-15 minutes or until tender. Do not overcook.
  • Carefully remove the corned beef from the dutch oven and place it on a large plate or a platter.
  • Heat up a skillet with butter then add the potatoes and carrots and saute for 3-5 minutes or until slightly brown. Place them on the platter.
  • In the same skillet, add butter, or oil followed by onions, and garlic. Add the cabbage and thoroughly mix. Cook over medium heat, adding liquid from the beef as needs to flavor the cabbage and prevent any burns.
  • Season with salt and pepper to taste. Remove and place next to the corned beef. Slice the beef into thin slices against the grain and serve with cabbage, potatoes, and carrots. If desired, serve with a horseradish sauce.

Traditional Method

  • When corned beef is cooked to desired tenderness, add the carrots, and potatoes, to the pot so it is fully covered in liquid. You may remove the corned beef before adding potatoes and carrots if you need more space.
  • Bring the pot to a boil, reduce heat and cook on medium-high for about 13- 15 minutes or until potatoes are tender.
  • Carefully remove the corned beef, carrots, and potatoes from the dutch oven and place them on a large plate or platter.
  • Instead of frying the cabbage, add it to the liquid so it is fully submerged in the liquid. Bring to a boil and continue cooking for about 5 -10 minutes until tender.
  • Remove and serve with corned beef together with potatoes and carrots.
  • Slice the meat into thin slices against the grain, then serve on a large platter surrounded by the boiled potatoes, carrots, and cabbage.
  • Garnish with parsley.

Notes

  1. Don't worry if your corned beef doesn't come with a spice packet. You can make one at home by toasting 2 tbsps coriander, 2 tbsps peppercorns,   
  2. Nutritional information is only for corned beef for a pound of serving.
  3. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition

Serving: 1pound (454 g) | Calories: 545kcal | Carbohydrates: 12g | Protein: 40g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 3297mg | Potassium: 1434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 66mg | Calcium: 74mg | Iron: 5mg