Classic St. Patrick’s Day Corned Beef and Cabbage

St. Patrick’s Day corned beef and cabbage platter

4.75 from 4 votes

Classic St. Patrick’s Day Corned Beef and Cabbage

Tender corned beef, hearty potatoes, sweet carrots, and wedges of cabbage simmer together in one pot to create a comforting St. Patrick’s Day meal. While it tastes like something that took all day to master, this classic dish is surprisingly simple to prepare. With just a handful of ingredients and a slow simmer, you’ll end up with flavorful, fall-apart beef and vegetables that soak up the rich broth. It’s an easy, budget-friendly dinner that’s perfect for celebrating the holiday or feeding a hungry crowd.

Prep Time30

Cook Time6

Resting Time10

Total Time6 40

Course: Dinner, Entree

Cuisine: Irish

Servings:

Calories: 756kcal

Author: Mary Hunt

Cost: $15–$25

Equipment

Large stockpot

Ingredients

1 3-pound pre-marinated corned beef (brisket or round) with seasoning packet
10 small red potatoes halved or quartered
5 medium carrots peeled and cut into 2-inch pieces
1 large head green cabbage cut into wedges
Water enough to fully cover the beef

Instructions

Place the corned beef in a large stockpot and cover it with water until the meat is fully submerged. Leave about 2 inches of space at the top of the pot. If your corned beef includes a spice packet, sprinkle it into the pot.
Bring the pot to a boil over high heat.
As soon as it reaches a boil, immediately reduce the heat to the lowest simmer. Cover and cook gently for 5 to 6 hours. The key here is a slow simmer, not a rolling boil. Slow cooking helps the brisket become tender and flavorful.
About 1 hour before serving, add the potatoes and carrots to the pot. Keep the heat at a steady simmer and cook until the vegetables are fork-tender but not mushy. Check them occasionally during the last part of cooking.
About 15–20 minutes before serving, add the cabbage wedges. Cover the pot and cook until the cabbage is just tender but still bright green.
Remove the vegetables to a large bowl or serving platter.
Lift the corned beef from the pot and let it rest for about 10 minutes before slicing. This helps the juices settle.
Slice the beef across the grain (it should nearly fall apart) and arrange it in the center of the vegetables.
Ladle a little of the flavorful broth over everything and serve immediately.

Notes

If your corned beef still seems firm, it probably just needs more time. When properly cooked, brisket should be fork-tender and easy to slice.

Instant Pot Method

Place the trivet in the Instant Pot and set the corned beef on top. Add 1 quart beef broth to the pot.
Seal the lid and cook on High Pressure for 90 minutes. Perform a quick release when finished.
Remove the corned beef to a plate and cover loosely with foil to keep warm.
Remove the trivet, then add the potatoes, carrots, and cabbage to the broth in the pot. Seal again and cook on High Pressure for 4 minutes.
Serve immediately.

Slow Cooker Option

Place the corned beef in a slow cooker with the seasoning packet and enough water to mostly cover the meat.
Cook on Low for 8–9 hours or High for 5–6 hours.
Add potatoes and carrots during the last 2 hours, and cabbage during the final 30 minutes.

Nutrition