Corned Beef and Cabbage recipe—slow-cooked, tender beef with soft vegetables and rich savory flavor.
🥩 Corned Beef and Cabbage
🧂 Ingredients (4–6 servings)
- 1.5–2 kg corned beef brisket (with spice packet if included)
- 1 onion (quartered)
- 3–4 garlic cloves (optional)
- 2–3 bay leaves
- 1 tsp black peppercorns (optional)
Vegetables
- 4–5 potatoes (halved or whole small ones)
- 3–4 carrots (cut into large chunks)
- 1 small cabbage (cut into wedges)
Liquid
- Water (enough to cover meat)
- Optional: 1 tbsp mustard or vinegar for extra depth
👩🍳 Instructions
1. Cook the beef
- Place corned beef in a large pot or pressure cooker.
- Add onion, garlic, bay leaves, peppercorns, and spice packet.
- Cover with water.
- Bring to a boil, then reduce to low simmer.
Cooking time:
- Stovetop: 2.5–3 hours (until fork-tender)
- Pressure cooker: 60–90 minutes
2. Add vegetables
- Add potatoes and carrots during the last 30–40 minutes of cooking.
- Add cabbage wedges in the last 15–20 minutes so they stay slightly firm.
3. Rest and slice
- Remove beef and let it rest for 10 minutes.
- Slice against the grain for tenderness.
4. Serve
- Plate beef with cabbage, potatoes, and carrots.
- Spoon a little broth over everything for extra flavor.
🍽️ Serving ideas
- Mustard or horseradish sauce
- Buttered bread or rolls
- Pickles for a tangy side
🔥 Tips for best results
- Always slice corned beef against the grain (very important for tenderness).
- Don’t rush the simmering—low and slow makes it melt-in-your-mouth soft.
- Letting the meat rest improves juiciness.
If you want, I can also give you a slow cooker version, a spicy modern twist, or a leftover corned beef hash breakfast recipe.
