Corned Beef and Cabbage (Printable)

Hearty corned beef brisket cooked with cabbage, carrots, and potatoes for a comforting family meal.

# Ingredient List:

→ Meats

01 - 1 (3–4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 small head green cabbage, cut into wedges
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 6 medium Yukon Gold potatoes, peeled and halved
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids & Seasonings

07 - 10 cups water, or enough to cover beef by 1 inch
08 - 2 bay leaves
09 - 10 black peppercorns
10 - 1 teaspoon mustard seeds (optional)
11 - Salt, to taste

# Directions:

01 - Rinse the corned beef brisket thoroughly under cold running water to remove excess brine. Transfer to a large stockpot and add the spice packet, bay leaves, peppercorns, mustard seeds if using, quartered onion, and smashed garlic.
02 - Pour in enough water to cover the beef by at least 1 inch. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and maintain a gentle simmer for 2½ hours. Skim any foam that rises to the surface periodically.
03 - After 2½ hours of simmering, carefully add the halved potatoes and carrot pieces to the pot. Continue simmering covered for 20 minutes, or until potatoes begin to soften.
04 - Arrange the cabbage wedges on top of the simmering vegetables. Cover and cook for an additional 20–25 minutes until the cabbage is tender and all vegetables are cooked through.
05 - Remove the corned beef from the pot and transfer to a cutting board. Let rest for 10 minutes before slicing against the grain into thin slices.
06 - Arrange sliced beef and vegetables on a large serving platter. Ladle some of the cooking broth over the top for added moisture if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, almost melting into each bite without any fancy techniques
  • One pot feeds a crowd with minimal hands-on time and maximum flavor payoff
02 -
  • Slicing against the grain is non-negotiable—cut with the grain and you'll end up with stringy, tough meat instead of tender slices
  • The broth underneath everything is liquid gold, so don't pour it down the drain—save it for soup or use it to reheat leftovers
03 -
  • Don't rush the initial simmer—those 2½ hours are what transforms the meat from tough to tender
  • Add the cabbage last, otherwise it'll fall apart and disappear into the broth before everything else is ready

Return