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Homemade Corned Beef and Cabbage

A comforting, flavorful dish perfect for family dinners and festive gatherings, featuring tender corned beef and vibrant vegetables simmered to perfection.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine American, Irish
Servings 8 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 3-4 pounds corned beef brisket with spice packet Choose a trimmed piece for less fat.
  • 10 whole black peppercorns
  • 6 whole cloves Add if your brisket didn’t include a spice packet.
  • 2 whole bay leaves
  • 4 cups low-sodium beef broth or water Broth for depth, water works fine.
  • 1 large onion, quartered Caramelizes and adds sweetness.
  • 3 large carrots, peeled and halved
  • 6 small red potatoes, halved Yukon Golds are a great substitute.
  • 1/2 medium green cabbage, cored and cut into wedges
  • 3 cloves garlic, smashed Fresh garlic for depth.
  • 2 tablespoons brown sugar or maple syrup Optional, for a gentle glaze.
  • 2 tablespoons apple cider vinegar Brightens the braising liquid.
  • Salt and black pepper to taste

Instructions
 

Preparation

  • Rinse and pat dry the corned beef. If your brisket came tightly packaged, unwrap and rinse briefly to remove excess brine.
  • In a large Dutch oven or heavy pot, place the brisket fat-side up. Add onion, garlic, carrots, potatoes, bay leaves, peppercorns, cloves, and the spice packet.
  • Pour in beef broth and apple cider vinegar until the brisket is about two-thirds submerged.
  • Bring to a gentle boil over medium-high heat, then reduce to low. Cover and simmer gently.

Cooking

  • Simmer for 2.5 to 3.5 hours, turning the brisket once halfway through.
  • After 2.5 hours, test the brisket; it should be tender but not falling apart. Add cabbage wedges on top and cook for another 20-30 minutes until tender.
  • Remove the brisket to a cutting board and let it rest for 10 minutes before slicing across the grain.
  • Skim any excess fat from the braising liquid, then spoon the vegetables into a serving dish.
  • For a sweeter glaze, whisk the brown sugar into a ladle of hot broth and drizzle over the sliced beef.

Pressure Cooker Method

  • Place all ingredients in the pot, lock the lid, and cook on high pressure for 60-75 minutes.
  • Allow natural release for 10 minutes, quick-release remaining pressure, then proceed with cabbage and resting as above.

Notes

For a lighter dish, swap some potatoes for parsnips or turnips. If you prefer less sodium, rinse the brisket before cooking and use low-sodium broth.
Keyword Cabbage, Comfort Food, Corned Beef, slow cooking, St. Patrick's Day