Corned Beef and Cabbage – A Classic, Hearty Comfort Dish
Classic Corned Beef and Cabbage simmered with potatoes, carrots, and a spice-infused broth. A hearty one-pot meal perfect for holidays or cold-weather comfort.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6–8 servings 1x
Ingredients
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3–4 lb corned beef brisket (with spice packet)
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1 onion, quartered
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4–5 cloves garlic, smashed
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8 cups water or low-sodium beef broth
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(Optional) 1 bottle dark beer
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1.5 lbs Yukon gold potatoes, halved
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4 large carrots, peeled and chopped
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1 small head green cabbage, cut into wedges
Instructions
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Rinse corned beef and place in a large pot. Add onion, garlic, spice packet, and cover with liquid.
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Bring to a boil, skim foam, reduce heat and simmer covered for 2.5–3 hours.
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Add potatoes, carrots, and cabbage. Simmer uncovered for 25–30 minutes until vegetables are tender.
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Remove meat, rest for 10 minutes, slice against the grain.
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Serve with vegetables and broth spooned over top.
Notes
For a slow cooker, cook on LOW 8–9 hours, adding cabbage in the last 2 hours. Leftovers can be used in sandwiches or hash. Store with broth for best results.