The Stovetop Corned Beef and Cabbage – A Traditional One-Pot Favorite
Traditional stovetop corned beef and cabbage simmered in a savory spice-infused broth with potatoes and carrots. Tender, flavorful, and perfect for a comforting one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 3½–4 hours
- Total Time: 4 hours
- Yield: 6 servings 1x
Ingredients
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3–4 lb corned beef brisket with spice packet
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8–10 cups water or low-sodium broth
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1 onion, quartered
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2 bay leaves
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4–5 garlic cloves, smashed (optional)
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1.5 lbs baby or Yukon potatoes
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4–5 large carrots, peeled and chopped
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½ head green cabbage, cut into wedges
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Optional: whole peppercorns, mustard seeds, 2 cups stout beer
Instructions
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Rinse corned beef and place in large pot, fat side up. Cover with water or broth.
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Add spice packet, onion, bay leaves, and optional aromatics.
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Bring to a boil, then reduce to a low simmer. Cover and cook for 2½–3 hours.
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Add potatoes and carrots. Cook 30 minutes.
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Add cabbage wedges. Cook 20–30 minutes until tender.
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Remove beef and rest 10–15 minutes. Slice against the grain.
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Serve with vegetables and a ladle of cooking broth.
Notes
Use flat cut for leaner slices or point cut for richer flavor. Add beer for depth. Let beef rest before slicing for cleaner cuts.