Corned Beef and Cabbage
Corned beef and cabbage might be the dish most associated with Irish celebrations in the U.S., but funnily enough, I didn’t grow up eating it. In Ireland, we had ham (boiled bacon) and cabbage—a dish that’s every bit as comforting and hearty. Moving to the U.S. introduced me to this cousin of my childhood favorite, and while it’s not quite the same, it’s a fantastic substitute that’s easy to prepare and just as satisfying.
If you’re looking to create your own St. Patrick’s Day tradition or just want a warm, hearty meal, this recipe is a great way to bring a bit of Irish-American history to the table.
In Ireland, ham and cabbage is the star of many family dinners. It’s a simple dish of boiled bacon (usually a joint of cured pork) paired with potatoes and cabbage. When I moved to the U.S., I found that corned beef was more widely available and often used instead. The flavor is different—corned beef is beef cured with salt and spices—but the concept of boiling everything together is the same.
Corned beef and cabbage has become a symbol of Irish-American culture, particularly around St. Patrick’s Day, and for good reason: it’s easy to make, feeds a crowd, and uses humble ingredients to create something hearty and flavorful.
Why you’ll love this Corned Beef and Cabbage
From Ham and Cabbage to Corned Beef Love
Growing up in Dublin, ham and cabbage was the kind of meal that always made an appearance at family dinners. My mam would boil the ham until it was tender, then slice it thick and serve it with buttery potatoes and cabbage that was cooked in the same pot. When I came to the U.S., corned beef took its place, and while I still have a soft spot for the version I grew up with, I have to admit this recipe has its charms. The beef is beautifully tender, the vegetables soak up all the flavor, and the whole thing comes together in one pot—what’s not to love?
Ingredients Needed for Corned Beef and Cabbage
- Corned beef brisket: This is the base of the dish, offering tender, flavorful meat. Look for one with a spice packet for convenience.
- Potatoes: Yukon golds are perfect—they hold their shape and add a creamy texture.
- Carrots: Sweet and earthy, they complement the salty beef beautifully.
- Cabbage: A humble veggie that softens in the pot and absorbs all those lovely flavors.
How to make Corned Beef and Cabbage
**For more detailed instructions, please refer to the printable recipe card below.**
Rinse the corned beef and place it in a large pot with the spice mix. Bring to a boil, then reduce to a simmer and cook for about 2 hours.
Add the potatoes and carrots to the pot, making sure they’re submerged. Cover and simmer for 15 minutes.
Lay the cabbage wedges on top, cover, and cook for another 10- 15 minutes.
Remove the beef and slice it thick. Arrange everything on a platter and serve.
Variations
- Swap the cabbage: Use kale or savoy cabbage for a slightly different texture and flavor. Kale will give you a slightly firmer texture, while savoy cabbage is more delicate and flavorful. Either option adds a fun twist to the classic.
- Make it spicier: Add red pepper flakes or a dash of hot sauce to the broth. A little heat balances the richness of the beef and brings some extra warmth to the dish.
- Use beer in the broth: Replace part of the water with a bottle of lager or stout. The beer infuses the beef and veggies with a subtle malty flavor, making the dish even heartier.
- Add turnips: Toss in some diced turnips for a peppery bite. They cook similarly to potatoes but add a unique flavor that stands out in the mix.
- Herb it up: Sprinkle fresh parsley or thyme over the dish before serving. These fresh herbs brighten the overall flavor and add a pop of color to your plate.
Serving Suggestions
- With mustard sauce: A tangy mustard sauce pairs perfectly with the saltiness of the beef. Whip one up with Dijon mustard, a splash of vinegar, and a pinch of sugar for a quick, no-fuss condiment.
- Irish soda bread: Serve with slices of warm soda bread to soak up the flavorful broth. Its dense, crumbly texture is the perfect complement to this dish.
- Butter everything: Add a pat of butter to the potatoes and cabbage just before serving. It melts into the veggies, giving them a silky, rich finish.
- Leftovers hash: Chop up the leftover corned beef and veggies, then fry them together in a skillet for breakfast. Top with a fried egg for a meal that’s as hearty and delicious.
- Soup night: Use the broth as a base for a vegetable soup. Add any leftover veggies, some barley or rice, and you’ve got a completely new meal.
Storage and Freezing
- How should I store Corned Beef and Cabbage?
Store leftovers in an airtight container for up to three days. Reheat gently with a bit of broth to keep everything moist.
- Can I freeze Corned Beef and Cabbage?
Yes, follow the following instructions to freeze the corned beef, carrots, potatoes, and cabbage- Corned Beef: Slice the beef into portions that work for your family, then place it in a freezer-safe container or heavy-duty freezer bag with enough broth to cover the slices. This keeps the meat moist and flavorful when reheated. It will keep for up to three months. When ready to use, thaw it in the fridge overnight and reheat gently in a pot or pan with some of the broth.
- Carrots and Potatoes: While you can freeze these, they tend to lose some of their texture when thawed and reheated. If you choose to freeze them, place the cooked carrots and potatoes in a separate container with a bit of broth to keep them from drying out. Thaw in the fridge and reheat in a covered skillet or the microwave. Note that they may be softer than when freshly cooked.
- Cabbage: Cabbage doesn’t freeze well as it can become mushy and watery after thawing. It’s best to enjoy it fresh, but if you want to freeze it, use the wedges in a soup or stew rather than serving them as-is. Alternatively, skip freezing and repurpose leftover cabbage in a stir-fry or fried with some bacon for a quick side dish.
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Tips & Tricks
- Skim the broth: As the beef simmers, foam might rise to the surface. Skimming this off keeps the broth clear and improves the flavor. Use a spoon or ladle for this step—it only takes a minute.
- Evenly cut veggies: Cutting the potatoes and carrots into similar-sized pieces ensures they cook evenly. This little extra care makes the dish look more polished too.
- Season at the end: Corned beef is naturally salty, so wait until the end to adjust the seasoning. Taste the broth after everything is cooked, and then add salt or pepper as needed.
- Don’t overcook the cabbage: Add the cabbage last, just long enough to soften. Overcooking it will make it mushy and take away its natural sweetness. If you want softer cabbage put it in the pot with the potatoes and carrots.
- Use leftovers creatively: Leftovers are a goldmine. Turn them into sandwiches, throw them into a salad, or make a fried hash for breakfast. The possibilities are endless.
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FAQ
Corned Beef and Cabbage
Equipment
- Dutch oven or large pot
- Knife
Ingredients
- 3-4 pounds corned beef brisket with spice packet
- 2 pounds Yukon gold potatoes halved or quartered
- 1 pound carrots peeled and cut into 2-inch pieces
- ½ head cabbage cut into wedges (leave the core intact)
Instructions
- Rinse the corned beef under cold water and place it in a large Dutch oven or pot. Sprinkle the seasoning packet over the meat and add enough water to just cover it. Cover the pot, bring to a boil over medium-high heat, then reduce to a simmer. Cook for 2 hours.
- Add the potatoes and carrots to the pot, making sure they’re covered with the liquid. Add more water if needed. Cover, bring to a boil, then reduce to a simmer. Cook for 15 minutes.
- Place the cabbage wedges on top of the pot. They don’t need to be submerged. Cover and cook for another 10 minutes.
- Remove the brisket and place it on a cutting board. Slice it into ½-inch slices. Arrange the meat, potatoes, carrots, and cabbage on a platter. Serve warm.
