Traditional Corned Beef and Cabbage Recipe

Pink corned beef and green cabbage on a white platter with a dish of whole grain mustard.

Traditional Corned Beef and Cabbage Recipe

Traditional Corned Beef and Cabbage: hearty one-pot boiled dinner—salty spiced beef slowly simmers with tender cabbage for effortless, cozy comfort!

Prep Time 10

Cook Time 3

Total Time 3 10

Course Main Course

Cuisine American, British, Irish

Servings Servings

Author Jan Nunes

Equipment

1 Dutch Oven

Ingredients

4 Pounds Corned Beef Brisket Point or Flat Cut
2 Tablespoons Pickling Spice
Cold Water
1 Small Cabbage

Instructions

Prepare Corned Beef. Remove the corned beef brisket from its packaging, rinse it in cold water, and place it in a large Dutch oven. Add the pickling spice and enough cold water to cover.
4 Pounds Corned Beef Brisket, 2 Tablespoons Pickling Spice, Cold Water
Simmer. Add a lid and bring it to a boil over high heat, reduce heat to allow it to simmer, and let it simmer for 2 ½ to 3 hours. Using a large fork turn the meat in the pot halfway through cooking.
Prepare Cabbbage. While the meat simmers, slice the cabbage in half down through the center and stem and then cut each half into large wedges.
1 Small Cabbage
Cook Cabbage with Meat. During the last 25 minutes of cooking, place wedges of cabbage around the corned beef to cook with the meat. Alternatively, use a steamer basket above the meat if you have one that fits the Dutch oven.
The meat and cabbage are done when both are tender when pierced with a fork.

Notes

My Top Tips

♡ You can reduce the saltiness of corned beef by draining the water from the pot halfway through cooking and replacing it with fresh boiling water. I boil water in my electric kettle to replenish the drained water.

♡ Make a dinner all in one pot as my mom did. Add carrots and potatoes to the pot with the corned beef during the last 45 minutes of cooking. Cook for 20 minutes and then add the cabbage.

Popular Variation

Add Potatoes - Choose small, gold or red potatoes. Add them whole and unpeeled. Two potatoes per person.

Add Carrots - Peeled or scraped, small carrots, or large carrots cut into pieces. At least one carrot per person.

If your pot is large enough, add small, whole, new potatoes and small, peeled, whole carrots during the 45 minutes of cooking. The cabbage will be added during the last 25 minutes.

Nutrition

Scan the QR code or visit us at https://EnchartedCook.com