Beef Recipes

Corned Beef and Cabbage recipe

If you’re looking for the best-corned beef and cabbage recipe on the internet, you’ve come to the right place. You won’t believe how simple it is to make this top-rated recipe.

What Is Corned Beef?

Corned beef is salt-cured beef. Before electricity paved the way for refrigeration, meat was preserved in salt. Brisket (the tender meat from the lower breast) is traditionally used to make corned beef.

Corned Beef and Cabbage Origins

So how did corned beef and cabbage become such a dynamic duo? It’s actually an American invention. Historically, cabbage was paired with pork bacon in Ireland. Irish immigrants in 19th-century New York City, who often lived in the same neighbourhood as Jewish butchers, noticed flavour similarities between the corned beef of NYC delicatessens and the pork bacon of their homeland. Thus, corned beef and cabbage were born. These days, it’s commonly associated with St. Patrick’s Day.

Corned Beef vs. Pastrami

Corned beef and pastrami are both deli staples, but they’re not the same thing. Corned beef is salt-cured beef that is cooked by boiling, while pastrami is seasoned and smoked beef.

How to Make Corned Beef and Cabbage

Boil Corned Beef

Place corned beef and seasoning packet in a Dutch oven, cover with water, and bring to a boil. Reduce to a simmer and cook until the meat is tender.

Cut Vegetables

In the meantime, cut the red potatoes in half and cut the cabbage into wedges. Peel and cut the carrots.

Add Vegetables

When the meat is tender, add potatoes and carrots to the Dutch oven and cook until they’re tender. Add the cabbage and cook for about 15 more minutes.

Slice and Serve

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 labelled with the date. Wrap each bag in a layer of aluminium 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.


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

Directions / Instructions

Step 1

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.

Step 2

While the corned beef is simmering, cut potatoes in half. Peel carrots and cut them into 3-inch pieces. Cut cabbage into small wedges.

Step 3

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.

Step 4

Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.

Step 5

Slice meat across the grain. Serve with vegetables and broth.

source – AllRecipes

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