Whip up this easy, homemade Corned Beef and Cabbage for St. Patrick’s Day! It’s tender, flavorful and served up with lots of veggies!
Guys, St. Patrick’s Day is right around the corner! We always make the traditional corned beef and cabbage per my husband’s request, so I thought I’d share our super simple recipe with you all. 7 ingredients and a just a few minutes of prep, and you’ve got a pot full of tender & flavorful, corned beef, potatoes and cabbage. Mmmm!
Ok, when referring to corned beef & cabbage, I should probably use *recipe* sparingly. This meal is so effortless I don’t even know if we can call it a recipe. It’s a put everything in the pot and let the stove/oven do the work kind of dish… which for me, is always a BIG bonus! More time to concentrate on really important things… like fluffy, freshly baked, carbs.
The biggest amount of time you’ll spend in the kitchen (aside from the prep work) is coming back every 10 minutes to make sure your pot isn’t gonna boil over. Just kidding. Or am I? Note to self: use the bigger pot next time! Note to you: the bigger the better. All jokes aside, this is so so so easy. Place the corned beef in a large pot or Dutch-oven, add the seasoning packet & extra goodies, cover with water, boil for 60-80 minutes per pound, then transfer to a roasting pan and roast fat side up for about 1 hour. While the corned beef is in the oven, boil the potatoes in the remaining liquid, then add the cabbage at the very end. They soak up all of the flavor that’s left behind and are ready right when the corned beef comes out. The timing couldn’t be more perfect! ⏰
Serve this traditional Irish dish up with homemade rolls and watch it disappear before your eyes. This special meal is a family favorite, especially in March. I hope your family will enjoy it too!
Corned Beef and Cabbage Recipe
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Ingredients
- 1 (3-4 lb) corned beef
- 2 bay leaves
- 4 cloves garlic
- 1/8 teaspoon thyme
- 1/4 tsp ground black pepper
- 6-8 medium new potatoes - quartered
- 1 medium cabbage - quartered
Instructions
- In a large stockpot or Dutch oven, add the corned beef (fat side up), seasoning packet, bay leaves, garlic cloves, thyme, and pepper. Pour enough water to completely submerge the corned beef. Bring to a boil, cover, and cook for 60–80 minutes per pound. Halfway through the cooking process, you may need to add more water to keep it covered.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with aluminum foil. Place the fully cooked corned beef fat side up in the pan. Place in the oven and roast for 45 minutes to an hour or until the fat is crisp. Keep the pot covered and the cooking liquid hot, but not boiling.
- Meanwhile, when the corned beef has 30 minutes remaining, bring the pot to a boil and add the potatoes. Reduce heat to a simmer and continue cooking until almost fork-tender. Add the cabbage, cover, and cook for about 8 minutes. Remove from the pot and serve with slices of corned beef.
