Corned Beef and Cabbage

4.75 from 4 votes

Picture tender, juicy corned beef, perfectly seasoned and complemented by the hearty flavors of potatoes, carrots, and cabbage. Despite its mouthwatering complexity, this recipe is surprisingly simple to prepare. With just a few basic ingredients and minimal fuss, you can create a feast that rivals any fancy restaurant. This St. Patrick's Day delight is not only delicious but also budget-friendly. See notes for an Instant Pot method.

Prep Time30

Cook Time6

Total Time6 30

Course: Dinner, Entree

Cuisine: Irish

Servings:

Calories: 882kcal

Author: Mary Hunt

Cost: Varies

Equipment

Large stockpot

Ingredients

1 (3-pound) pre-marinated corned beef, brisket or round
10 small red potatoes, cut into halves or quarters, as desired
5 medium carrots, peeled and cut into 2-inch pieces
1 large head green cabbage, cut into wedges

Instructions

Place the corned beef in a generously sized stockpot, ensuring it's fully submerged in water, leaving about 2 inches of space at the top. If your corned beef comes with a spice packet, sprinkle its contents over the beef.
Bring the pot to a boil, then reduce the heat to the lowest simmer setting. Cover and let it gently simmer for 5 to 6 hours, ensuring it never reaches a full rolling boil during the cooking process. This slow and steady simmer is key to achieving perfectly tender and flavorful corned beef.
During the last hour, add the cut potatoes and carrots. Turn the heat up to medium-low. Watch carefully that the carrots and potatoes do not become mushy. At medium-low, about one hour will be required. Check often.
Just before serving, slice the cabbage into wedges and gently place them in the pot. Cover and let them cook over medium-high heat until they reach the perfect tender-crisp texture—ideal when they're still vibrant green and not too soft.
Remove vegetables to a large bowl or serving platter. Slice the beef (it will nearly fall apart) and arrange in the middle of the vegetables. Ladle a bit of the broth over and serve immediately.

Notes

This recipe can be adapted for an Instant Pot. Place a trivet in the Instant Pot and set the corned beef on top. Add 1 quart of beef broth to the pot, then seal it and set it to high pressure for 90 minutes. Once done, do a rapid release of the pressure. Remove the corned beef to a plate and cover it with foil to keep warm. Take out the trivet and add the potatoes, carrots, and cabbage wedges to the hot broth. Seal the Instant Pot again and set it to high pressure for just 4 minutes. Once done, serve immediately.

Nutrition