Stovetop Corned Beef and Cabbage – A Cozy One-Pot Classic
Classic stovetop corned beef and cabbage simmered to tender perfection with potatoes, carrots, and onion—an easy, comforting one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
Ingredients
-
3–4 lb corned beef brisket with spice packet
-
1 large onion, peeled and quartered
-
3 cloves garlic, smashed
-
4 cups water or low-sodium beef broth (or a mix)
-
6–8 small red or Yukon gold potatoes, quartered
-
4 carrots, peeled and cut into thick chunks
-
1 small head green cabbage, cut into wedges
-
2 tbsp butter (optional, for finishing)
Instructions
-
Rinse the corned beef under cold water. Place in a large pot, fat side up.
-
Add spice packet (or your own blend), onion, garlic, and enough water or broth to cover the meat by 1 inch.
-
Bring to a boil, skimming off foam. Reduce to a gentle simmer, cover, and cook for 2½ to 3 hours until fork-tender.
-
Remove beef to a plate and tent with foil.
-
Add potatoes, carrots, and onion to the pot. Simmer for 10–15 minutes.
-
Add cabbage and continue cooking for another 15–20 minutes, until all vegetables are tender.
-
Slice beef against the grain and serve with vegetables and broth. Add butter to cabbage if desired.
Notes
Use beer for part of the liquid for added depth. Store leftovers in broth for best results. Serve with rye bread and mustard.