Corned Beef and Cabbage

This festive meal features buttery-soft corned beef, tender potatoes, sweet carrots, and plenty of savory cabbage. The entire dish is made in one pot and can be prepared on the cook-top or in the slow cooker.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword cabbage, corned beef

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 630kcal

Author Robin Miller

Ingredients

3 to 4- pound ready-to-cook corned beef brisket preferably with seasoning packet
1 onion cut into 2-inch pieces
3 cloves garlic thinly sliced
2 bay leaves
Water or beer see note above
2 pounds Yukon gold or red potatoes cut into 2-inch pieces
4 to 5 carrots cut crosswise into 2-inch pieces
1 small head green cabbage cut into 2-inch wedges
Parsley for serving optional

Instructions

Stove top method

Rinse the corned beef under cold water to remove excess surface salt and brine.
Place the corned beef in a large Dutch oven or heavy bottomed stock pot.
Sprinkle the seasoning packet over the beef.
Arrange the onion, garlic, and bay leaves around the beef.
Pour over enough water to just cover the beef.
Set the pan over medium-high heat and bring to a high simmer.
Reduce the heat to medium-low, cover, and gently simmer for 4 to 5 hours, until fork tender. The beef should reach 145 degrees F on a meat thermometer.
Add the potatoes and carrots to the pan and cook for 15 minutes.
Transfer the beef to a cutting board, reserving the vegetables in the pot. Let the beef rest for at least 15 minutes (and up to 30 minutes) before slicing.
Add the cabbage to the pot and simmer for 15 minutes, until all vegetables are tender.
Slice the beef against the grain and transfer to a serving platter. Add the vegetables, top everything with parsley, and serve.

Slow cooker method

Rinse corned beef under cold water to remove excess surface salt and brine.
Place the onion in the bottom of a slow cooker.
Place the corned beef on top of the onion.
Sprinkle the beef with the seasoning packet.
Arrange the onion, garlic, and bay leaves around the beef.
Pour over enough water to just cover the beef.
Cover and cook on LOW for 6 hours.
Add the potatoes and carrots and cook on LOW for 2 more hours.
Add the cabbage and cook on LOW for 2 more hours, until the vegetables and corned beef are tender. The beef should reach 145 degrees F on a meat thermometer.
Remove the corned beef from the slow cooker and let rest for 15 minutes (and up to 30 minutes) before slicing.
Slice the beef against the grain and transfer to a serving platter. Add the vegetables, top everything with parsley, and serve.

Nutrition