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Corned Beef and Cabbage

Updated: Apr 27, 2023


Homemade Corned Beef and Cabbage with Carrots and Potatoes

This Corned Beef and Cabbage is a classic dish that is perfect for St.Patrick’s Day. This recipe is a surprisingly easy and delicious one-pot dinner the whole family will enjoy.


Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 2 hours 25 minutes

Total Time: 2 hours 40 minutes

Servings: 8


Ingredients

2 pounds corned beef brisket, with spice packet

2 pounds red potatoes, peeled and halved

1 large head cabbage, cut into small wedges

4 carrots, peeled and sliced thick

2 garlic cloves, peeled


Equipment

Dutch Oven


Directions


Step 1

In a Dutch oven, add the corned beef and spice packet and cover with water. Bring to a boil.


Step 2

Turn down the heat and simmer for 2 hours or until the corned beef is tender. Add the carrots, potatoes, and garlic once the corned beef has cooked for up to 2 hours.


Step 3

Add the cabbage and cook for 15-20 minutes or until the cabbage is soft. Take out the beef and allow it to rest for 10-15 minutes, leaving the veggies and stock in the Dutch oven.


Step 4

Slice the meat and serve it with carrots, potatoes, and cabbage.


Recipe Notes

1. You can replace water with chicken or beef stock in this recipe if desired.

2. It is recommended to cut your corned beef across the grain.

3. Serve with chopped parsley, mustard, or horseradish if desired.


Nutritional Information

(Per Serving)

Calories: 827 | Fat: 37g | Saturated Fat: 11g | Carbs : 65g | Protein: 47g | Cholesterol:143mg | Sodium: 3369mg | Fiber : 10g | Sugar : 11g

Nutritional information is a guide only.

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below.


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