Corned Beef and Cabbage
Corned Beef and Cabbage - A classic Irish meal (traditionally served on St. Patrick's Day) that is delicious and easy to make!
Ingredients
- 4 pound corned beef brisket
- 1 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
- 1-2 russet potatoes cut into 1 inch chunks
- water
- serving: butter reg. or plant based and kosher salt
Instructions
- Prep Brisket: Remove brisket from packaging (rinse off if you desire or pat dry). Place in a large (5.5qt) Dutch Oven or other large pot - fat side up.
- Spices + Water: Take spice packet from brisket package and sprinkle on top of brisket; add in bay leaf. Add water until brisket is barely covered.
- Cook/Simmer: 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).
- Add Veggies: 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).
- Add Cabbage: Then add cabbage wedges, cover again, continue boiling for an additional 5-10 minutes (this essentially steams the cabbage).
- Remove + Rest: Remove the cabbage, potatoes, carrots, onion and corned beef and place on a large plate or platter. Let the meat rest 5-10 minutes, sliced against the grain and then serve.
- Serving Suggestion: Serve the cooking liquid/broth as "au jus" poured over the meat. Serve cabbage and potatoes with butter and salt.
Video
Notes
- 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 or corned beef and cabbage egg rolls!
Nutrition
Calories: 418kcal | Carbohydrates: 14g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 98mg | Sodium: 2251mg | Potassium: 915mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6204IU | Vitamin C: 86mg | Calcium: 66mg | Iron: 4mg
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