How to Make Corned Beef and Cabbage

Welcome to our easy-to-follow guide on preparing a classic favorite: Corned Beef and Cabbage! This timeless dish is not only delicious but also simple to make, perfect for both novice and experienced cooks alike. With just a few basic ingredients and some straightforward steps, you’ll soon be serving up a mouthwatering meal that will impress everyone at the table.

In this blog, we’ll take you through each stage of the cooking process, from selecting the perfect cut of corned beef to adding the finishing touches to your cabbage and vegetables. Whether you’re cooking for a special occasion or simply craving some comfort food, our step-by-step instructions will ensure that your Corned Beef and Cabbage turns out perfectly every time.

So, grab your apron and get ready to embark on a culinary adventure that will leave your taste buds tingling and your stomach satisfied! Let’s dive in and start cooking!

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make corned beef and cabbage:

1. Boil the corned beef, then simmer until the meat is tender.
2. Cut the red potatoes in half, cut the cabbage into wedges, and peel and cut the carrots.
3. Add the potatoes and carrots to the Dutch oven and cook until tender.
4. Add the cabbage and cook for about 15 more minutes.
5. Remove the meat from the Dutch oven, let rest, and slice across the grain.
6. Serve with vegetables and broth.

Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth.

How to Store Corned Beef and Cabbage

Store leftover corned beef and cabbage in an airtight container in the fridge for up to three days. Reheat in the oven until the meat reaches a minimum internal temperature of 165 degrees F.

Can You Freeze Corned Beef and Cabbage?

Yes, you can freeze cooked corned beef and cabbage. Allow the dish to cool completely, then transfer in serving-size portions to zip-top freezer bags labeled with the date. Wrap each bag in a layer of aluminum foil for added protection.

Squeeze out all the excess air and freeze for up to three months. Thaw in the fridge overnight. Reheat in the oven until the meat reaches an internal temperature of 165 degrees F.

Allrecipes Community Tips and Praise

“This recipe is absolutely amazing,” raves Ter. “This will be my second time making this dish and I pretty much followed it exactly the way it states. The only thing I do different is, I add two whole onions when I put the corned beef in and leave them in the whole time for a little added flavor. This dish is definitely worth trying, you won’t be disappointed!

“Simple is better,” says Kieu Trang H. “I made the dish according to the recipe, and it came out delicious. It was easy to make, and did not require a lot of prep work. This is going in my recipe collection for sure!”

“Followed the directions exactly, except for adding one can of beer with the water,” according to tarajvern. Everything turned out fantastic! The meat was melt-in-your-mouth perfect.

Ingredients

• 1 (3 pound) corned beef brisket with spice packet
• 10 small red potatoes
• 5 medium carrots
• 1 large head cabbage

Directions

1. Gather all ingredients.DOTDASH MEREDITH FOOD STUDIOS
2. Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.DOTDASH MEREDITH FOOD STUDIOS
3. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
4. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.DOTDASH MEREDITH FOOD STUDIOSDOTDASH MEREDITH FOOD STUDIOS
5. Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.