Pin it This comforting Irish-American dish features tender corned beef brisket simmered slowly with green cabbage wedges, quartered potatoes, carrots, and aromatic spices. Cooking over several hours creates a rich broth that infuses the meat and vegetables with deep savory flavors. After resting, the brisket is sliced and served alongside fork-tender vegetables, creating a satisfying, hearty plate perfect for family gatherings or cozy dinners.
My grandmother never measured anything when she made corned beef and cabbage. She'd drop the spice packet in with a flourish and say, 'You'll know when it's ready because the whole house will tell you.' She wasn't wrong. There's something about that simmering brisket that turns a kitchen into the warmest place on earth.
I made this for my roommates during our first St. Patrick's Day away from home. We were all feeling a little homesick, but when that pot started bubbling away on the stove, everything felt right again. We crowded around the kitchen table with mismatched plates and stayed there for hours.
Ingredients
- Corned beef brisket: The fat cap renders down into the most incredible cooking liquid you've ever tasted.
- Yukon Gold potatoes: They hold their shape better than Russets and have this naturally buttery flavor.
- Green cabbage: Cut into wedges so the leaves stay attached at the core.
- Carrots: Large chunks won't turn to mush during the long simmer time.
- Beef broth: Even just a cup adds so much depth to the cooking liquid.
- Bay leaves and whole spices: These aromatics make the house smell like a proper Irish pub.
Instructions
- Rinse and start the pot:
- Give that brisket a good wash under cold water. Place it fat side up in your largest pot and add everything except the vegetables.
- Start the slow simmer:
- Bring everything to a boil, then drop the heat way down. You want gentle bubbles, not a rolling boil. Cover it up and walk away for two hours.
- Add the hearty vegetables:
- Carefully drop in your potatoes and carrots. Let them cook until a fork slides in easily, about 20 minutes.
- Finish with cabbage:
- Lay the cabbage wedges right on top. They only need 20 to 30 minutes to get tender without falling apart.
- Rest and slice:
- Let that beef rest for 10 minutes before slicing against the grain. Arrange everything on a platter and spoon some of that cooking liquid over the top.
Pin it Last year my partner said they didn't like corned beef. One taste of this version changed their mind completely. Now it's the most requested meal in our house, all year round.
Getting The Timing Right
I've learned that rushing this recipe is the fastest way to ruin it. The beef needs its full two hours before any vegetables go in, or everything turns out tough. Think of it as a slow Sunday project rather than a weeknight dinner. Put on some music, pour yourself something to drink, and let the pot do its work.
Choosing Your Brisket
Not all corned beef is created equal. I look for one with a nice even fat cap on top. That fat is going to render down and keep the meat moist while it cooks for hours. Some brands come heavily cured and salty, while others are more subtle. You can't tell from the package, so go with a brand you trust or ask your butcher for a recommendation.
Serving Suggestions
The classic Irish way is just a little mustard on the side, but I've started setting out small bowls of different condiments. Whole grain mustard is traditional, but horseradish cream adds this amazing sharpness that cuts through the rich meat. Malt vinegar sprinkled right over the cabbage is another game changer.
- Crusty bread to soak up that flavorful broth
- A simple green salad with bright vinaigrette
- Apple cake or bread pudding for dessert
Pin it There's nothing quite like gathering around a table with this dish. Something about that tender beef and those simple vegetables just brings people together.
Recipe Questions & Answers
- → How do I ensure the brisket stays tender?
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Slow simmering over low heat allows the connective tissues in the brisket to break down, resulting in tender, flavorful meat.
- → Can I use fresh herbs in the cooking liquid?
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Yes, adding fresh thyme or parsley sprigs enhances the broth's depth and complements the spices nicely.
- → Should I peel the potatoes and carrots before cooking?
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Peeling Yukon Gold potatoes and carrots helps achieve a smooth texture, but leaving skins on potatoes is optional for added nutrition.
- → Is it necessary to rinse the corned beef before cooking?
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Rinsing removes excess brine and excess salt, helping control overall seasoning and reducing sodium content.
- → How do I know when the vegetables are done?
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The cabbage, potatoes, and carrots are fork-tender when easily pierced, typically after the final 20-30 minutes of cooking.
