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Corned Beef and Cabbage

A classic Corned Beef and Cabbage recipe made with tender brisket, soft cabbage, carrots, and potatoes simmered in a flavorful broth. This comforting one-pot meal can be made on the stovetop or in the crock pot and is perfect for hearty family dinners and delicious leftovers.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb corned beef brisket with spice packet
  • 10 cups water or enough to cover
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 4 carrots cut into chunks
  • 6 small potatoes halved
  • 1 small head cabbage cut into wedges
  • 1 teaspoon black peppercorns optional
  • 2 bay leaves optional

Method
 

  1. Rinse corned beef under cold water to remove excess salt.
  2. Place brisket in a large pot and cover with water.
  3. Add spice packet, onion, garlic, peppercorns, and bay leaves.
  4. Bring to a boil, then reduce heat and simmer covered for 2½–3 hours.
  5. Add carrots and potatoes. Cook for 30 minutes.
  6. Add cabbage and cook for 15–20 minutes until tender.
  7. Remove brisket, rest 10 minutes, slice against the grain, and serve with vegetables.

Notes

Slice meat against the grain for tenderness.
Add cabbage last to prevent overcooking.
For crock pot: cook on Low 8–9 hours, adding vegetables in the final hours.
Store leftovers up to 4 days or freeze for later use.