Delicious Corned Beef with Cabbage & Potatoes Recipe

Corned beef with cabbage and potatoes is like a warm hug on a plate, with tender meat that’s been lovingly brined, accompanied by sweet, earthy cabbage and creamy potatoes. As the aroma fills your kitchen, every bite promises a delightful explosion of flavor that dances between savory and slightly sweet—perfect for any occasion, or just because it’s Tuesday!

When I think of corned beef, memories of family gatherings flood my mind. Picture this: a bustling kitchen filled with laughter and the smell of spices wafting through the air as we gather around the table. Whether it’s St. Patrick’s Day or simply a cozy Sunday dinner, corned beef with cabbage and potatoes brings everyone together to savor life’s delicious moments.

Ingredients for Corned Beef {With Cabbage + Potatoes}

Here’s what you’ll need to make this delicious dish:

• Brisket Corned Beef: Choose a high-quality brisket that has marbling; this ensures tenderness after cooking.
• Cabbage: A medium head of green cabbage works best, providing sweetness and crunch to balance the salty meat.
• Potatoes: Opt for Yukon Gold or red potatoes for their creamy texture once cooked.
• Carrots: Fresh carrots add color and natural sweetness; cut them into bite-sized pieces for even cooking.
• Spices: Most corned beef comes with a spice packet, but feel free to enhance it with extra peppercorns and mustard seeds.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Corned Beef {With Cabbage + Potatoes}

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Rinse the brisket under cold water to remove excess brine and seasonings. Slice your cabbage into wedges, chop your potatoes into quarters, and peel your carrots.

Step 2: Set Up Your Cooking Vessel

Place the corned beef in a large pot or slow cooker. Add enough water to cover the meat by about an inch. Toss in the spices that come with the brisket along with additional spices if desired.

Step 3: Cook the Corned Beef

Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and let simmer for about two hours until tender (or follow slow cooker directions if using). The aroma will have you dreaming of dinner already!

Step 4: Add Vegetables

After two hours of simmering bliss, carefully add your cabbage wedges, potatoes, and carrots into the pot. Cover again and continue cooking for another hour until vegetables are fork-tender.

Step 5: Let It Rest

Once everything is cooked through, remove the brisket from the pot and let it rest on a cutting board for about ten minutes before slicing against the grain.

Step 6: Serve It Up!

Slice your corned beef into thick pieces alongside heaps of cabbage and veggies on plates or a platter. Drizzle some of that flavorful broth over everything for an extra touch of yum!

Transfer to plates and enjoy this comforting meal that’s sure to warm hearts as well as stomachs!

Perfecting the Cooking Process

Start by slowly simmering the corned beef, allowing it to tenderize beautifully. While that’s happening, prep your cabbage and potatoes so they’re ready to join the party when the beef is perfectly cooked. Timing is everything here!

Add Your Touch

Feel free to jazz things up! Swap out the cabbage for kale or add some carrots for sweetness. Experiment with spices like mustard seeds or thyme to elevate the flavors and create your unique twist on this classic.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. To reheat, simply warm it gently on the stove or in the microwave until heated through, ensuring that each component stays moist and delicious.

I once made corned beef with cabbage for my family during St. Patrick’s Day, and let me tell you, it was a hit! Everyone went back for seconds, and my cousin even asked if I could make it every Sunday. Talk about pressure!

FAQs :

What is the best way to cook Corned Beef with Cabbage and Potatoes?

Cooking corned beef with cabbage and potatoes is best done by simmering. Start by placing the corned beef in a large pot, covering it with water, and adding spices. Bring it to a boil, then reduce the heat and let it simmer for about 2.5 to 3 hours. Add the potatoes and cabbage during the last 30 minutes for optimal tenderness. This method ensures that all flavors meld beautifully, creating a hearty meal everyone will love.

Can I use leftover Corned Beef with Cabbage and Potatoes?

Absolutely! Leftover corned beef can be repurposed in various delicious ways. You might consider making corned beef hash, sandwiches, or even adding it to soups. Just ensure you store any leftovers properly in an airtight container in the fridge. Reheating gently helps retain moisture and flavor, allowing you to enjoy this delightful dish even after the main meal.

How long does it take to prepare Corned Beef with Cabbage and Potatoes?

The total preparation time for corned beef with cabbage and potatoes typically ranges from 3 to 4 hours. This includes about 10-15 minutes of initial prep work such as chopping vegetables and seasoning the meat, followed by several hours of cooking. The key is patience; allowing enough time ensures the meat becomes tender and flavorful while infusing the vegetables with rich taste.

Can I make Corned Beef with Cabbage and Potatoes in a slow cooker?

Yes, making corned beef with cabbage and potatoes in a slow cooker is a great option! Simply place the corned beef in the slow cooker along with water, spices, potatoes, and carrots. Cook on low for about 8-10 hours or on high for roughly 4-5 hours. Add the cabbage during the last hour of cooking to keep it crisp yet tender. This method makes preparation easy while allowing flavors to develop beautifully.

Conclusion for Corned Beef {With Cabbage + Potatoes} :

In summary, preparing corned beef with cabbage and potatoes results in a deliciously hearty meal perfect for gatherings or cozy dinners at home. The simmering method allows flavors to meld beautifully while keeping everything tender. If you have leftovers, they can be easily transformed into new dishes like hash or sandwiches. Whether cooked on the stovetop or in a slow cooker, this classic recipe promises satisfaction every time.

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Corned Beef with Cabbage and Potatoes

• Author: Christina
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: Serves approximately 6 people 1x
• Category: Main
• Method: Boiling
• Cuisine: Irish

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Description

Warm and hearty, this corned beef with cabbage and potatoes dish promises a comforting meal bursting with flavor. Perfect for family gatherings or cozy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 3–4 lbs brisket corned beef
• 1 medium head green cabbage, cut into wedges
• 2 lbs Yukon Gold or red potatoes, quartered
• 3 large carrots, peeled and cut into bite-sized pieces
• 1 tbsp peppercorns
• 1 tbsp mustard seeds
• additional spices to taste

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Instructions

1. Prepare Your Ingredients: Rinse the brisket under cold water to remove excess brine. Slice the cabbage into wedges, chop the potatoes into quarters, and peel the carrots.
2. Set Up Your Cooking Vessel: Place the corned beef in a large pot or slow cooker. Add enough water to cover the meat by about an inch. Toss in the spice packet along with any additional spices you prefer.
3. Cook the Corned Beef: Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and let simmer for about 2 hours until tender (or follow slow cooker instructions if using).
4. Add Vegetables: After two hours, carefully add cabbage wedges, potatoes, and carrots into the pot. Cover again and continue cooking for another hour until vegetables are fork-tender.
5. Let It Rest: Once cooked through, remove the brisket from the pot and let it rest on a cutting board for about ten minutes before slicing against the grain.
6. Serve It Up: Slice your corned beef into thick pieces alongside heaps of cabbage and veggies on plates or a platter. Drizzle some of that flavorful broth over everything before serving.

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Nutrition

• Serving Size: 1 plate (approx. 300g)
• Calories: 450
• Sugar: 4g
• Sodium: 1100mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 90mg

Keywords: For added flavor, consider experimenting with different spices like thyme or swapping out cabbage for kale. Leftovers can be stored in an airtight container in the fridge for up to four days and enjoyed as corned beef hash or sandwiches.