Description
Discover the comforting flavors of classic Corned Beef and Cabbage cooked directly on the stovetop. Tender corned beef brisket simmered with aromatic spices, paired with potatoes, carrots, and cabbage for a hearty, one‑pot meal that’s perfect for St. Patrick’s Day or any cozy night in.
Ingredients
Scale
- 2 – 2.5 pounds flat cut corned beef brisket
- 1 packet of spices (included with corned beef)
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon coarsely cracked black pepper
- ½ pound Russet potatoes, peeled and diced (about 1–2 potatoes)
- 2 cups chopped cabbage (about 4 ounces)
- 1 large carrot, diced
- ½ cup diced onion (about half a small onion)
Instructions
- Place the corned beef brisket in a large pot and add enough water to cover it.
- Add the spice packet, bay leaves, kosher salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 2 to 2.5 hours, or until the meat is tender.
- Add the diced potatoes, carrots, onion, and cabbage to the pot.
- Continue to simmer for an additional 30-40 minutes, until the vegetables are fork-tender.
- Remove the meat, slice or shred as desired, and serve with the vegetables.
Notes
- For extra flavor, rinse the corned beef before cooking.
- Substitute carrots with parsnips or turnips.
- Store leftovers in airtight containers for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 350
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: corned beef, cabbage, Irish, comfort food, one pot