Description
This authentic Irish recipe for Corned Beef and Cabbage features a tender, slow-braised corned beef brisket cooked in a flavorful broth with hearty vegetables including carrots, celery, potatoes, and cabbage. Perfect for St. Patrick’s Day or any comforting meal, this dish combines traditional spices and simple slow simmering for a delicious, home-cooked Irish classic.
Ingredients
Scale
Meat and Broth
- 1 (4 pound) corned beef brisket with spice packet
- 3 quarts water
- 1 teaspoon salt
Vegetables
- 1 onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- 2 pounds red potatoes, halved
- 1 small head cabbage, cut into eighths
Instructions
- Prepare the Broth: Combine the corned beef along with the spice packet, water, quartered onion, carrots, celery, and salt in a large pot or Dutch oven. Bring the mixture to a gentle simmer while skimming off any foam that forms on the surface to keep the broth clear and clean.
- Simmer the Beef: Cover the pot, reduce the heat to low, and allow the meat to simmer slowly until it becomes almost fork-tender. This process will take about 3 hours and allows the flavors to deepen and the brisket to become tender.
- Cook the Potatoes: Add the halved red potatoes to the pot and continue to simmer uncovered until the potatoes are nearly tender, which will take approximately 30 minutes. This step ensures the potatoes absorb the broth flavors while cooking through.
- Add the Cabbage: Arrange the cabbage pieces on and around the meat in the pot. Cover again and simmer until the cabbage is tender, which usually takes between 20 to 30 minutes. The cabbage will soak up the savory broth and become deliciously soft.
- Rest and Serve: Remove the corned beef to a cutting board and let it rest for 10 to 15 minutes to redistribute the juices. Slice the beef across the grain for maximum tenderness. Serve in bowls with the cooked vegetables and ladle the flavorful broth over the top for a comforting meal.
Notes
- Skimming the foam during simmering helps clarify the broth and improves flavor.
- Slicing the beef across the grain ensures tenderness and easier eating.
- Adding beer or extra pickling spices can add more depth if desired.
- Leftovers can be used for corned beef hash or sandwiches.
- Prep Time: 15 mins
- Cook Time: 3 hrs 50 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Keywords: Corned beef, cabbage, Irish recipe, St. Patrick's Day, slow-braised, brisket, traditional Irish dinner
