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A Dutch Oven filled with cooked corned beef and cabbage.

Corned Beef and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: Approx. 6 servings
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Irish American


Corned Beef and Cabbage – A classic Irish meal (traditionally served on St. Patrick’s Day) that is delicious and easy to make!


  • 34 pound corned beef brisket
  • bay leaf
  • 1 head of cabbage, cut in half, remove core, cut into medium-sized wedges
  • 6 medium carrots, peeled and cut into uniform 1-2 inch chunks
  • 1 yellow onion, cut into quarters
  • 12 russet potatoes, cut into 1 inch chunks
  • water


  1. Remove brisket from packaging (rinse off if you desire or pat dry).
  2. Place in a large Dutch Oven or other large pot – fat side up.
  3. Take spice packet from brisket package and sprinkle on top of brisket; add in bay leaf.
  4. Add water until brisket is barely covered.
  5. Bring to a boil; Cover and reduce heat and simmer for approx. 3 hours (for a 3 pound brisket) or more (you can prepare your vegetables during this time).
  6. After approximately 3 hours of simmering, add potatoes, carrots, and onion. Cover and bring back to boil for 5-10 minutes (feel free to boil the potatoes/carrots longer if you prefer a softer texture, but they will be cooked for an additional 5-10 minutes in the next step).
  7. Then add cabbage wedges, cover again, continue boiling for an additional 5-10 minutes (this essentially steams the cabbage).
  8. Remove the cabbage, potatoes, carrots, onion and corned beef and place on a large plate or platter.
  9. Let the meat rest 5-10 minutes, sliced against the grain and then serve.
  10. Suggestion: Serve the cooking liquid/broth as “au jus” to be poured over the meat.


  • Slow Cooker/Crock Pot Instructions: add onions and corned beef (+ spice packet) to your slow cooker along with approx. 3 cups of water.  Cover and cook on HIGH 4-5 hours or LOW 8-10 hours. Add potatoes and carrots in about halfway through cooking. Add cabbage on top when there is approx. 1 hour left of cooking. 
  • Instant Pot/Pressure Cooker Instructions: place trivet inside. Add onions and corned beef (with spice packet) along with 3 cups water. Cook on HIGH pressure for 80 minutes. Manually release the pressure. Remove corned beef (set on a plate and cover with foil). Keep any liquid inside the IP and add in the potatoes, carrots and cabbage. Cover and cook on HIGH pressure 3-5 minutes. Manually release pressure. Checkout our Instant Pot Corned Beef & Cabbage post for all the details!
  • Dutch Oven Size – I used a 5.5qt dutch oven for the stove-top method.
  • Rinsing Corned Beef: Rinsing isn’t a requirement, but you can if you want to. Rinsing will wash off some of the brine and may result in a slightly more mild flavor.
  • Cabbage Serving Suggestion – we always eat our cabbage with some butter (or ghee or plant-based butter) and salt and pepper – so good!!
  • Broth: it is kind of up to you how you want to use/serve the broth.  You can essentially serve everything in a bowl and almost make it a soup/stew OR you can just serve the broth as an “au jus” and pour over the meat to make sure it is extra delicious! Either way its amazing!
  • Storage: This makes excellent leftovers! Store in an airtight container in the fridge for up to 3-4 days. Use your leftovers to make corned beef hash!


  • Serving Size: 1/4 lb corned beef
  • Calories: 282
  • Sugar: 5.7 g
  • Sodium: 1430.2 mg
  • Fat: 17.2 g
  • Carbohydrates: 13.6 g
  • Protein: 18.7 g
  • Cholesterol: 61.3 mg