Corned Beef and Cabbage Recipe

A plate with easy corned beef and cabbage.

5 from 1 vote

Corned Beef and Cabbage Recipe

Hearty and hands-off, Corned Beef and Cabbage is a slow-cooked classic with rich, salty meat and soft vegetables that soak up every bit of the flavorful broth.

Prep Time5

Cook Time5

Total Time5 5

Course: Main Dishes

Cuisine: Irish

Diet: Gluten Free, Dairy Free

Servings: servings

Calories: 85kcal

Author: Andrea

Equipment

Dutch Oven

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.

Notes

-You can toss in chunks of carrot with the potatoes!

*Cook time may vary based on the size of the corned beef.

To STORE leftover Corned Beef and Cabbage, place cooled corned beef, cabbage, and vegetables in an airtight container and refrigerate for up to 4 days. You can also FREEZE the corned beef (sliced or whole) in a freezer-safe bag or container for up to 2 months. For best results, wrap it tightly in foil first to protect against freezer burn.

Cabbage and potatoes can be frozen separately but may soften further after thawing. To REHEAT, warm refrigerated portions in a skillet with a splash of broth or water over low heat until heated through. If frozen, thaw overnight in the fridge before reheating.

Nutrition