The Irish-American classic — corned beef simmered until tender with potatoes, carrots and cabbage. A hearty, no-fuss one-pot, perfect for St Patrick's Day.
Corned beef and cabbage is hearty Irish-American comfort, especially come St Patrick's Day — tender, salty brisket slow-simmered with potatoes, carrots and cabbage. It's a humble, one-pot feast that's all about patient, gentle cooking.
Prep 15 min
Cook 180 min
Total 195 min
Easy
Preparation
- Place the corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with it, cover, bring to the boil, then reduce to a simmer. Simmer for about 50 minutes per pound, or until tender.
- Add the whole potatoes and the peeled, cut carrots and cook until the vegetables are almost tender, then add the cabbage and cook for 15 minutes more. Remove the meat and let it rest for 15 minutes.
- Put the vegetables in a bowl, cover, and add as much of the reserved cooking broth as you like. Slice the meat across the grain to serve.
Tips from the ZestyPlate Kitchen
- Simmer the brisket low and slow — rushing it leaves the meat tough.
- Add the vegetables in stages so each cooks perfectly without going mushy.
- Save the flavourful cooking broth to spoon over the meat and veg.
- Always slice the brisket across the grain for tender, easy-to-eat slices.
Frequently Asked Questions
Cutting perpendicular to the muscle fibres shortens them, giving tender slices rather than chewy, stringy ones.
It needed longer — corned beef is a tough cut that only becomes tender with a long, gentle simmer.
A pickling-spice blend that often comes with corned beef; if yours didn't, add bay, peppercorns and mustard seeds.
