This dish is a delightful nod to Irish culture, offering a comforting blend of savory corned beef, tender cabbage, and hearty vegetables. Whether you’re adorned in green, toasting to good health and cheer, or simply gathering your family for a memorable meal, this recipe promises to be a highlight of your St. Patrick’s Day celebrations. It’s straightforward, brimming with flavor, and a festive way to bring a piece of Ireland to your table.
I make this every St. Patrick’s Day, and always double the recipe to make corned beef hash out of the leftovers! Don’t forget to complete your St. Patty’s Day feast with soda bread!
Corned Beef and Cabbage Recipe
We’ve got you covered with two ways to make this Irish fare: stovetop and slow cooker. This recipe makes the most tender, juicy corned beef, and say goodbye to mushy veggies. By waiting to add the veggies until the last 15 minutes, they give the right amount of texture with none of the mush.
Did you know?
Corned beef and cabbage was traditionally made with bacon and cabbage. Beef was rather expensive in Ireland, so many people raised their own pigs and hogs for meat. After the great famine, and emigration to the United States, newly Irish Americans found corned beef to be more affordable than in Ireland, bringing us to today’s corned beef and cabbage.
Ingredients & Substitutions
- Corned Beef Brisket: The centerpiece of your St. Patrick’s Day meal, seasoned with a blend of spices for depth and flavor.
- Beer or Beef Broth: Adds a rich base, perfect for infusing the brisket and vegetables with robust taste. Beer adds a traditional Irish touch, but beef broth is a great alternative.
- Worcestershire Sauce: Brings a tangy depth, enhancing the meaty flavors.
- Baby Red Potatoes: Their creamy texture complements the brisket beautifully. If you can’t find baby sizes, dicing larger red potatoes will do the trick.
- Baby Carrots and Green Cabbage: Add color, sweetness, and a crisp tenderness to the dish, embodying the freshness of spring.
What beer should I use in corned beef and cabbage?
For optimum flavor, we recommend Guiness, or an Irish Stout. If you have dietary restrictions, you can always replace the beer in the recipe with beef broth. Cooking on the stovetop? The majority of alcohol cooks out during this long cooking process.
What is the spice packet that comes with corned beef?
What’s is the spice packet that comes with corned beef?You will typically find a packet of spices with your packaged corned beef from the store. This is a blend of pickling spices. It will vary slightly from brand to brand, but common spices you’ll find inside are coriander, peppercorns, crushed red pepper flakes, mustard seeds, and bay leaves.
Condiments for Corned Beef and Cabbage
For every variety of mustard out there, there is someone who puts it on corned beef. Why not grab a few mustard varieties and let your family decide? Another traditional condiment to go on top is horseradish. Buy it already prepared or make it at home, your choice!
Troubleshooting
- Liquid Evaporation: On the stovetop, monitor the liquid level. If it runs low, simply add more beer or beef broth to prevent the pot from drying out.
- Tender Potatoes: Ensure potatoes are small or cut into smaller pieces for even and faster cooking. If using larger potatoes, extend the cooking time until tender.
Tips From the Chef
- Sear the Brisket: For added flavor, consider searing the corned beef brisket on all sides before simmering.
- Vegetable Size: Cut the cabbage into wedges and carrots into equal sizes for uniform cooking.
- Check Seasoning: Taste and adjust the seasoning after the vegetables are cooked, as the brisket and broth will contribute to the overall flavor.
When is Corned Beef and Cabbage Done Cooking?
- Corned Beef: It should be tender enough to shred easily with a fork. An internal temperature of 145°F ensures it’s done.
- Vegetables: Potatoes and carrots should be fork-tender, while cabbage should be wilted yet slightly crisp.
Storage & Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Freeze: Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a pot over low heat, adding a little broth if necessary, or microwave until heated through.
More St. Patty’s Day Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes onYouTube, Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.
You make it easy to cook.
You forgot the most important tip:
After allowing the Corned Beef time to rest slice going across the grain. Gives you additional tenderness and the best presentation. (Note: You are cutting it wrong if it is stringy.)
This is such a great tip! No one wants chewy meat and cutting it incorrectly will do that! You’ll have a much more satisfying experience if you do cut against the grain! Thanks for helping out!
Five Stars, Awesome recipe very tinder indeed I made this for St. Patrick’s day and it came out great, my family devoured it. They liked it so much I’m making another one a week later, I’m going to add mushrooms instead of cabbage this time…
The best I ever made as per compliments from my family and guests. I made it on the stove☘️😊
I was thinking of adding a little brown sugar on top before the seasonings. I’ve had it before and it’s very good.
have made your corned beef and cabbage several times and it is delicious as well as easy.
I’d really like to try the crockpot recipe for this but here’s my dilemma
I am making at my sons…..could i cook for the 5 hours meat along, then bring to my sons 45 minutes away and then add veggies etc and finish cooking?Thanks for any suggestions.
I love your recipes! They are well written with extra notes and videos are great! Plus your recipes use everyday ingredients that I normally have especially the spices.
I make your corn and cabbage , this will be 3rd year. It’s delicious and easy .
My question is could I make it the day before for Sunday either stove top or crock pot? Or is it best to make fresh?
I usually make on stove top but would like to try crock pot.
Bringing to my sons who lives an hour away. Could I cook on low for half the time, unplug and plug in when I get to his house?
Any suggest appreciated.
Thank you!
If you wanted to make this ahead of time, you definitely can and it reheats very well! If you were to make it in a crock pot and then travel. I would suggest cooking it for nearly all the time in the crock pot and it will retain the heat pretty well while traveling to your sons and then simply plug it in and let it finish the cooking process. Wrap a few towels around the crock pot when you travel to help it retain as much heat as possible.
Made this lady Year and it was delicious! Do you buy flat cut or point cut?
Thanks
I would replace the baby carrots with regular ones cut in 2″ to 3″ lengths. I discern a slightly less processed flavor with baby carrots rather than the wholesome earthy flavor with “regular” ones. Your menu is great.
So easy and so good.
This is a tried and true recipe for boiled corned beef and cabbage.
Can’t go wrong!
I add a large quartered onion and a couple garlic cloves at halftime of the cooking process.
Also, wrap it in tinfoil while resting… A good sharp knife can carve it as thin as you desire after.