Why You’ll Love This Recipe
- Simple Preparation: With minimal ingredients and straightforward steps, this recipe is perfect for both beginners and experienced cooks.
- One-Pot Meal: Everything cooks together in a single pot, making cleanup a breeze.
- Flavorful and Hearty: The slow simmering process infuses the meat and vegetables with rich flavors, resulting in a delicious and filling meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 4 medium potatoes, peeled and quartered
- 1 pound carrots, cut into large chunks
- 1 onion, cut into wedges
- 3 cups water
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 3 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 (3-pound) corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
Directions
- Prepare the Ingredients: Peel and quarter the potatoes. Cut the carrots into large chunks and the onion into wedges. Mince the garlic.
- Cook the Corned Beef: In a large pot, combine the water, sugar, cider vinegar, minced garlic, ground black pepper, and bay leaf. Place the corned beef brisket into the pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 2 hours.
- Add Vegetables: After the initial simmering, add the potatoes, carrots, and onion to the pot. Continue to simmer, covered, for an additional 30 minutes.
- Add Cabbage: Place the cabbage wedges into the pot. Cover and cook for another 20 to 30 minutes, or until the cabbage is tender and the meat is fork-tender.
- Serve: Remove the corned beef from the pot and let it rest for a few minutes before slicing against the grain. Serve with the cooked vegetables and some of the cooking liquid spooned over the top.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cook Time: Approximately 3 hours
- Total Time: About 3 hours and 15 minutes
Variations
- Slow Cooker Method: Place the corned beef, seasoning packet, and 3 cups of water into a slow cooker. Add the potatoes, carrots, and onion. Cook on low for 7-8 hours or high for 4-5 hours. Add the cabbage during the last hour of cooking.
- Instant Pot Method: Place the corned beef on the trivet inside the Instant Pot, add 3 cups of water, and sprinkle the seasoning packet over the meat. Cook on high pressure for 90 minutes. Perform a quick release, then add the vegetables and cook on high pressure for an additional 5 minutes.
- Flavor Enhancements: For added depth of flavor, consider adding a bottle of beer (such as stout) to the cooking liquid.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat slices of corned beef and vegetables in a skillet over medium heat until warmed through. Alternatively, microwave individual portions on medium power until hot.
FAQs
What is corned beef?
Corned beef is a beef brisket that has been cured in a salt solution, giving it its distinctive flavor and texture.
Can I use a different cut of meat?
While brisket is traditional, you can use other cuts like round or silverside, but the texture and flavor may differ.
Do I need to rinse the corned beef before cooking?
Rinsing can remove excess salt from the surface, but it's optional and based on personal preference.
Can I add other vegetables?
Yes, feel free to add vegetables like parsnips, turnips, or celery for additional flavors.
How can I tell when the corned beef is done?
The meat should be fork-tender and reach an internal temperature of 145°F (63°C).
What should I do if the meat is too salty?
Soaking the corned beef in cold water for a few hours before cooking can help reduce saltiness.
Can I freeze leftover corned beef?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
What's the best way to slice corned beef?
Always slice against the grain to ensure tender pieces.
Can I make this recipe spicy?
Add crushed red pepper flakes or spicy mustard to the cooking liquid for a kick.
Is corned beef and cabbage an Irish dish?
It's more of an Irish-American tradition, especially popular during St. Patrick's Day celebrations.
Conclusion
This easy corned beef and cabbage recipe offers a delightful blend of flavors and textures, making it a perfect meal for special occasions or a comforting family dinner. With simple ingredients and straightforward preparation, you can enjoy this classic dish with minimal effort.
Easy Corned Beef and Cabbage Recipe
Enjoy a classic Corned Beef and Cabbage Recipe, perfect for St. Patrick's Day or any hearty family meal. This easy one-pot dish features tender corned beef, flavorful cabbage, and root vegetables simmered to perfection. Simple to prepare with stovetop, slow cooker, and Instant Pot variations, it's a comforting and satisfying dish you'll love!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Irish-American
- Diet: Gluten Free
Ingredients
- 4 medium potatoes, peeled and quartered
- 1 pound carrots, cut into large chunks
- 1 onion, cut into wedges
- 3 cups water
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 3 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 (3-pound) corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
Instructions
- Prepare the Ingredients: Peel and quarter potatoes. Cut carrots into chunks, onion into wedges, and mince garlic.
- Cook the Corned Beef: In a large pot, combine water, sugar, cider vinegar, garlic, black pepper, and bay leaf. Add corned beef and bring to a boil. Reduce heat, cover, and simmer for 2 hours.
- Add Vegetables: Add potatoes, carrots, and onion. Cover and simmer for 30 minutes.
- Add Cabbage: Add cabbage wedges, cover, and cook for 20-30 minutes until tender.
- Serve: Remove corned beef, rest for a few minutes, then slice against the grain. Serve with vegetables and some cooking liquid.
Notes
- Slow Cooker Method: Cook on low for 7-8 hours or high for 4-5 hours, adding cabbage in the last hour.
- Instant Pot Method: Pressure cook corned beef for 90 minutes, quick release, then add veggies and cook for 5 more minutes.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
