Easy Corned Beef and Cabbage
Celebrate tradition with this easy corned beef and cabbage recipe, a comforting one-pot meal that’s perfect for St. Patrick’s Day or any cozy family dinner. Tender corned beef brisket is simmered to perfection with aromatic onion, garlic, and bay leaves, then paired with hearty red potatoes, sweet carrots, and savory green cabbage for a complete and satisfying dish. With just 15 minutes of prep time and simple step-by-step directions, this recipe is as foolproof as it is flavorful. The vegetables soak up the rich, savory broth, creating a medley of melt-in-your-mouth textures and vibrant flavors. Garnish with fresh parsley for a touch of color, and enjoy a classic Irish-American meal that’s as wholesome as it is delicious. Perfectly seasoned and easy to prepare, this dish is sure to be a hit at your table!
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 1 large onion
- 4 garlic cloves
- 2 bay leaves
- 1.5 pounds small red potatoes
- 4 medium carrots
- 1 head green cabbage
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Place the corned beef brisket in a large pot and cover it with 8 cups of water. If your corned beef package includes a seasoning packet, add it to the pot.
Peel and quarter the large onion, and add it to the pot along with the garlic cloves and bay leaves.
Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the corned beef cook for approximately 2.5 hours, or until it becomes tender. Skim off any foam that may accumulate on the surface.
While the corned beef is cooking, prepare the vegetables. Wash the red potatoes and leave them whole or halve them if they are large. Peel the carrots and slice them into 2-inch pieces. Quarter the cabbage head and remove the core.
After 2.5 hours, add the potatoes and carrots to the pot with the corned beef. Cover and continue simmering for 20 minutes.
Add the cabbage wedges to the pot and cook for an additional 15 minutes, or until the cabbage is tender but not mushy.
Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing it against the grain into thin slices.
Season the vegetables with salt and black pepper to taste.
Serve the sliced corned beef alongside the cabbage, potatoes, and carrots. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 13283 mg | 578% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 52.9 g | ||
| Protein | 361.3 g | 723% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4088 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
