Homemade Corned Beef and Cabbage
A comforting and festive dish that brings warmth and flavor, perfect for family gatherings and slow evenings.
Ingredients
Main Ingredients
- 3–4 lb corned beef brisket with spice packet Choose a well-marbled cut for tenderness.
- 1 large head green cabbage, quartered Or use savoy for a delicate texture.
- 1 lb baby potatoes, halved Yukon golds offer creamy, buttery flavor.
- 4 large carrots, peeled and cut into chunks Add color and sweetness.
- 1 large onion, halved Gives a mellow sweetness to the broth.
- 4 cloves garlic, smashed Substitute garlic powder in a pinch.
- 1 tablespoon black peppercorns Whole for a bright, peppery finish.
- 2 leaves bay leaves Fragrant and classic.
Optional Ingredients
- 1 bottle of beer or 2 cups beef broth Beer adds a nutty, caramel note; broth keeps it lighter.
- 2 tablespoons butter Adds silkiness.
- to taste fresh parsley for serving Adds freshness.
Instructions
Preparation
- Rinse the corned beef under cold water to remove excess brine, then pat dry.
- Place the brisket fat-side up in a large stockpot or Dutch oven.
- Add the spice packet, peppercorns, and bay leaves.
Cooking
- Nestle the onion and garlic around the beef.
- Pour in beer or beef broth until the brisket is mostly submerged.
- Cover the pot and bring to a low simmer over medium heat; then lower the heat to maintain a gentle simmer.
- Cook for 2 to 3 hours, checking every 30 minutes, until fork-tender.
- When the meat is nearly tender, add the potatoes and carrots to the pot.
- Add the cabbage during the final 15–20 minutes.
Serving
- Transfer the brisket to a cutting board and let it rest for 10 minutes.
- Slice across the grain into thick slices.
- Spoon warm broth over meat, arrange vegetables around it, and dot butter on cabbage.
- Sprinkle with chopped parsley.
Notes
For a lower-carb version, swap potatoes for cauliflower. To make in a slow cooker, follow initial steps and cook on low for 8 hours, adding vegetables in last 2 hours.