Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (2024)

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Katerina

4.78 from 22 votes

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With lots of potatoes and carrots, this stovetop corned beef and cabbage recipe is a little taste of Ireland. Simmered over low heat, it’s fall-apart tender and ready to hit your plate in time for St. Patrick’s.

Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (2)

Straight from Dublin, this is the best corned beef and cabbage, and it is just what your St. Patrick’s Day menu was missing for that pot-of-gold element. Seasoned with bay leaves, coriander seeds, and mustard seeds, it’s a simple but hearty meal that makes any plate look impressive.

    Why We Love This Corned Beef and Cabbage Recipe

    • Irish Flavor Fusion: Combines the tang and sweetness of corned beef with Guinness’s richness for a true taste of Ireland, plus green cabbage for a fresh crunch.
    • Loaded with Veggies: Packed with potatoes, cabbage, and carrots, it’s a hearty and delicious classic dish.
    • Easy to Make: Simple, stove-top cooking gives you time to relax or join the festivities while the pot works its magic.
    • Crowd Pleaser: Its mouthwatering aroma and flavor are guaranteed to have everyone coming back for seconds.
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (3)

    What Is Corned Beef?

    Despite the name, corned beef has nothing to do with corn. It’s just salt brine-cured beef, but the corned bit gets its name from the size of the salt crystals that were used to cure the meat hundreds of years ago before refrigerators. It’s usually served warm with cabbage, or it’s sliced cold to make sandwiches. Back in the 19th century, Irish immigrants in the United States popularized this dish. Originally, folks in Ireland would make bacon and cabbage, but since bacon was pricey in America, those Irish newcomers swapped in corned beef. Over the years, this switch-up turned corned beef and cabbage into the go-to St. Patrick’s Day feast.

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (4)

    Recipe Ingredients

    Made with a handful of veggies, this recipe for corned beef and cabbage is simple but packed with flavor, offering your whole family a comforting meal. The combination of spices, beef, and fresh vegetables creates a perfect dinner for any gathering.

    • Corned beef brisket – The best cut for corned beef is the flat cutbecause it has an even and uniform shape, which helps it cook more evenly. If you’re after meat that’s super tender and juicy, go for the point cut of corned beef. It’s got more fat and marbling, making it extra flavorful, fork-tender, and moist compared to the flat cut.
    • Seasoning packet – This pickling spice packet should be included within your corned beef package, and the spices are essential for achieving that signature corned beef taste. It infuses the cooking liquid with a balanced mix of sweet, spicy, savory, and tangy flavors.
    • Bay leaves
    • Coriander seeds – Avoid fresh coriander for this recipe.
    • Mustard seeds – Don’t use ground mustard. Whole spices are most effective for long cooking times.
    • Salt and black pepper
    • Carrots – Regular or baby carrots are okay. You can also use other types of carrots like yellow, white, and purple ones.
    • Potatoes– The best ones for this recipe are Idaho, Russet, or Yukon Gold.
    • Onions– Yellow onion is best, but white onion works too.
    • Cabbage wedges – Although green cabbage is the most traditional, feel free to use purple cabbage instead.

    How to Make Corned Beef And Cabbage

    Making corned beef and cabbage on the stovetop is simpler than you might think. All it takes is tossing the ingredients into a pot, bringing them to a boil, and then reducing the heat to let everything simmer gently during a few hours of cooking.

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (5)
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (6)
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (7)
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (8)
    1. Season the meat. Place the brisket in a large pot. A large Dutch oven works, too. Season the meat with the spice packet, bay leaves, coriander seeds, and mustard seeds. Add salt and pepper to taste.
    2. Let it simmer. Cover the brisket with cold water. Raise the heat to high and bring it to a boil. Immediately reduce the heat to low. Cover the pot with the lid and let the meat cook for 2 hours.
    3. Add the carrots. Add the potatoes and carrots to the pot. Raise the heat to high and let it come to a boil. Reduce the heat to low and place the lid back on. Let it simmer for another 30 minutes or until the beef and veggies are fork-tender.
    4. Add the cabbage. Place the onions and cabbage in the pot. Bring it to a boil and then reduce the heat to low again. Cover the pot once more and let it cook for another 15 minutes or until the cabbage is tender. Remove from the heat and serve warm.
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (9)

    Tips For Success

    • Crock Pot corned beef. Add everything to the slow cooker and set it to LOW. Let it cook for 8-10 hours or until tender. If you want it done faster, cook it on HIGH for 4-6 hours.
    • Cook it on low. Don’t be tempted to raise the heat. Corned beef is a tough cut of meat, and it is best cooked over low heat to achieve the juiciest, most tender meat.
    • Add beer. Swap the cooking liquid for beef broth and Guinness beer for an extra Irish appeal.
    • Add more water. Check back every 40 minutes to see if the pot still has enough water. Add more as needed, or your corned beef won’t cook properly.
    • Let it rest. Letting corned beef rest for 10 to 15 minutes after cooking allows the juices to redistribute throughout the meat.
    • Slice against the grain. Corned beef, like other meats, is made up of long muscle fibers. Cutting against the grain shortens these fibers, making the meat easier to chew. This results in a more tender bite.

    Serving Suggestions

    My favorite way to enjoy this stovetop corned beef is to serve it with Soda Bread or mashed potatoes. My Mashed Sweet Potatoes are an Americanized side dish but it’s still delicious. If you’re looking for something a little more traditional, try my Country Style Garlic Mashed Potatoes. Once I’ve got either one down, I like to make additional sides and appetizers to complete the meal. Try my Roasted Parmesan Cauliflower Bites, Creamed Spinach, and Smashed Brussel Sprouts for a veggie bite. Leftover corned beef should be used to make my fabulous Reuben Sandwich!

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (10)

    How to Store & Reheat Leftovers

    • Refrigerate any cooled leftovers in an airtight container for up to 4 days or freeze it for up to 3 months. Transfer it to the fridge a day before serving so it has time to thaw.
    • To reheat it, sprinkle it with a couple of teaspoons of water and then microwave it for 1 to 2 minutes or until warm. If you’re reheating a large portion, use the oven. Preheat the oven to 350˚F and then transfer the corned beef to a baking dish. Pop it into the oven for about 10 minutes or until warm.

    St. Patrick’s Day Recipes

    • Dublin Coddle
    • Irish Guinness Beef Stew
    • Sweet Potato Shepherd’s Pie

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (11)

    Corned Beef and Cabbage Recipe

    Katerina | Diethood

    This stovetop corned beef and cabbage is a little taste of Ireland with lots of potatoes and carrots. It's perfect for St. Patrick's!

    4.78 from 22 votes

    Rate this Recipe!

    Servings : 10 servings

    Print Recipe Pin Recipe Save

    Prep Time 10 minutes mins

    Cook Time 3 hours hrs

    Total Time 3 hours hrs 10 minutes mins

    Ingredients

    • 3 Pounds corned beef brisket with spice packet
    • 2 bay leaves
    • 1 tablespoon coriander seed
    • 2 teaspoons mustard seed
    • salt and fresh ground pepper , to taste
    • 1 pound carrots
    • 3 pounds small potatoes , peeled
    • 2 large onions , cut into wedges
    • 1 green cabbage , cut into wedges

    Instructions

    • Place brisket in a large dutch oven or stock pot.

    • Season with spice packet, bay leaves, coriander seed, mustard seed, salt and pepper.

    • Cover with water. You can also use a combination of beef broth and a bottle of Guinness.

    • Bring to a boil; reduce heat, cover, and simmer for 2 hours.

    • Add potatoes and carrots and return to a boil.

    • Reduce heat to a simmer; cook covered for about 30 minutes, or just until beef and vegetables are tender.

    • Add onions and cabbage to the pot and return to a boil.

    • Reduce heat to a simmer, cover, and cook for about 15 minutes, or until onions and cabbage are tender.

    • Remove from heat and serve warm.

    Nutrition

    Calories: 403 kcal | Carbohydrates: 29 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 1718 mg | Potassium: 1308 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 7665 IU | Vitamin C: 89.9 mg | Calcium: 112 mg | Iron: 7.5 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner, Holiday, Lunch, Lunch/Dinner

    Cuisine: Irish

    Keyword: best corned beef and cabbage recipe, easter recipes, stovetop corned beef and cabbage

    Did you make this recipe?Leave a Rating!

    Categories:

    • Beef Recipes
    • Dinner Recipes
    • Holidays
    • One Pot Meals
    • Recipes

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    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (2024)

    FAQs

    How long do you cook corned beef on the stove top? ›

    Simmer for approx. 2 1/2 – 3 hours or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. Remove meat from pot and let rest for 5 – 10 minutes.

    What happens if you don t rinse corned beef before cooking? ›

    1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.

    What is the secret to best corned beef? ›

    Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

    Do you cook corned beef and cabbage fat side up or down? ›

    Place the corned beef fat side up in a large roasting pan. Pour about 1/8 inch water around the corned beef. Sprinkle the contents of the seasoning packet into the water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

    Do you simmer corned beef with lid on or off? ›

    Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A 3-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary.

    Is it better to cook corned beef on stove or slow cooker? ›

    Low and slow is the way you need to cook corned beef and what better way than in the slow cooker. Also known as corned silverside all you need to do is place all your ingredients in the bowl of the cooker, set it to low and go about with your day – to return to a fork tender, delicious dinner.

    Does corned beef get more tender the longer it is cooked? ›

    Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

    Should you use the juice in the corned beef package? ›

    To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.

    Does corned beef need to be completely covered in water? ›

    Place your corned beef brisket in a large pot or Dutch oven with a lid along with some aromatics like carrot chunks, celery stalks and a quartered onion. These vegetables will infuse the cooking liquid with flavor as the corned beef simmers away. Cover the corned beef with water.

    Why add beer to corned beef? ›

    The alcohol and hops in the beer add a rich, slightly bitter flavor that complements the salty and savory taste of the corned beef. What is this? Beer also contains enzymes that help to tenderize the meat, making it more tender and juicy.

    What cooking method is best for corned beef? ›

    The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

    Why is my corned beef always tough? ›

    Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.

    Can you overcook corned beef and cabbage? ›

    And while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that's good, but if all the gelatin cooks out of the corned beef, you'll just have a crumbly, dried out piece of salted beef.

    Do you start corned beef in cold or hot water? ›

    1 Soak the Corned Beef

    Place the beef in your pot, cover with cold water and let soak at room temperature for 15 to 30 minutes.

    What day do you eat corned beef and cabbage? ›

    St. Patrick's Day is a holiday celebrated by people of Irish descent all over the world. One of the most popular foods associated with this holiday in America is corned beef and cabbage.

    How long is corned beef supposed to be cooked? ›

    For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.

    How do you tell if corned beef is cooked thoroughly? ›

    Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.

    Is it better to cook corned beef in the oven or on the stove? ›

    The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat. If you're cooking yours in the oven, plan for 3 to 3 1/2 hours for a 2 1/2- to 3-pound cut.

    How long does it take for corned beef to get tender? ›

    Next, add chopped vegetables, such as sliced carrots, herbs and spices to infuse the meat with even more flavor. Turn the crock pot to the low setting and let the slow cooker corned beef cook for 8 to 10 hours. This extended cooking time makes the meat tender, juicy and flavorful.

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