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Corned Beef and Cabbage

Irish-American · Dinner · Easy

Corned Beef and Cabbage

Total
3 hr 50 min
Prep
20 min
Serves
8
Calories
460
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Salt-cured brisket simmers until fork-tender, then shares its spiced broth with potatoes, carrots and wedges of sweet cabbage.

A slow simmer does the work in Corned Beef and Cabbage, softening the brisket before the vegetables join the pot. Adding each vegetable near the end keeps the potatoes whole and the cabbage tender without turning it to mush.

Buy cured corned beef brisket, not plain fresh brisket. Slice across the grain after resting, and use the cooking broth sparingly at serving because its saltiness depends on the cure.

SavoryHeartyOne PotClassicGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Rinse corned beef brisket and place in a large pot with water and pickling spices tied in cheesecloth. Bring to a boil, then cover and simmer gently over low heat for until fork-tender and at least 145°F. Keep the meat submerged, adding hot water if needed.

  2. Lift the brisket onto a board and tent with foil. Add potatoes and carrots to the broth and simmer for .

  3. Add cabbage wedges and simmer for until all vegetables are tender. The brisket should rest for at least before slicing; it can rest while the vegetables cook.

  4. Discard the spice bag. Slice brisket across the grain and serve with the drained vegetables and a little broth.

Forkue tips

  • If the brisket is still firm after the initial simmer, keep cooking until a fork enters easily before adding vegetables.

Storing and reheating

Refrigerate meat and vegetables in a little broth for 4 days. Reheat covered over low heat; freeze sliced brisket with broth for 2 months, reserving vegetables for fresh preparation.

Kitchen gear

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Nutrition per serving, estimated

460Calories
29gProtein
31gCarbs
25gFat

Corned Beef and Cabbage: FAQ

Should I use the spice packet?

Yes. Use it in place of the tablespoon of pickling spices if your brisket includes one.

Why is the brisket tough?

It needs more time for its connective tissue to soften. Reaching a safe temperature happens well before it becomes fork-tender.

How do I store and reheat Corned Beef and Cabbage?

Refrigerate meat and vegetables in a little broth for 4 days. Reheat covered over low heat; freeze sliced brisket with broth for 2 months, reserving vegetables for fresh preparation.

How long does Corned Beef and Cabbage take?

About 3 hr 50 min in total: 20 min prep and 3 hr 30 min cooking.

What do I need to make Corned Beef and Cabbage?

The key ingredients are corned beef brisket, pickling spices, small potatoes, carrots and small cabbage, plus pantry basics.

Any tips for Corned Beef and Cabbage?

If the brisket is still firm after the initial simmer, keep cooking until a fork enters easily before adding vegetables.

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