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5 from 5 votes

Corned Beef and Cabbage

Tender corned beef simmered with beer, potatoes, carrots, and cabbage for a hearty, complete dinner. Classic spices and a slow simmer give you flavorful, fork-tender brisket every time.
Prep Time10 minutes
Cook Time2 hours 45 minutes
Total Time2 hours 55 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Equipment

  • Large Dutch oven or 6-quart pot with lid

Ingredients

  • 3 to 4 pounds corned beef flat cut with spice packet
  • 12 ounces beer (amber ale or lager)
  • 2 bay leaves
  • 6 red potatoes chopped into large chunks
  • 6 carrots peeled and chopped into large pieces
  • 1 head green cabbage cut into wedges

Instructions

  • Remove corned beef from the package and set the spice packet aside. Place the brisket in a large Dutch oven or 6-quart pot. Pour in the beer and add enough water to cover the corned beef completely. Sprinkle the spice packet over top and add the bay leaves.
    Corned beef, bay leaves and seasonings in a pot with broth and beer.
  • Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer for 2 hours, flipping the corned beef once about halfway through. The meat should be fork-tender when done.
  • Add potatoes and carrots to the pot. Cover and simmer for 30 minutes.
    Corned beef in a pot of broth with carrots, potatoes and cabbage.
  • Add cabbage wedges, cover, and simmer for another 15 minutes.
    Corned beef in a pot of broth with cabbage.
  • Transfer corned beef to a cutting board and let rest for 10 minutes. Remove vegetables with a slotted spoon and arrange on a serving platter. Discard bay leaves.
  • Slice corned beef against the grain into thin slices. Arrange on the platter with the vegetables. Spoon some of the cooking liquid over the corned beef before serving.

Notes

  • Slicing: Always slice against the grain for the most tender results. Look for the long fibers running through the meat and cut perpendicular to them.
  • Rest before slicing. Let the brisket rest for about 10 minutes after removing from the pot. This helps the juices redistribute so the meat stays moist.
  • Beer substitute: If you don't want to use beer, replace with 12 ounces of low-sodium beef broth or water. The recipe works great either way.
  • Non-alcoholic beer works fine in this recipe if you want the flavor without the alcohol.
  • Rinse option: For less salty corned beef, rinse the brisket under cold water before cooking. If you like the full briny flavor, cook it straight from the package.
  • Cooking time may vary. A 3-pound brisket usually takes about 2 hours; a 4-pound brisket may need closer to 2.5-3 hours. Check with a fork and keep simmering if it's not tender yet.
  • Keep the liquid. Save the cooking broth for serving over the sliced meat and for reheating leftovers.
  • Slow cooker method: Place corned beef with spice packet, bay leaves, and liquid in a 6-quart slow cooker. Cook on low for 8-10 hours. Add potatoes and carrots at the 4-5 hour mark. Add cabbage 2 hours before serving.
  • Storage: Refrigerate leftovers with some cooking liquid in an airtight container for up to 3-4 days. Freeze sliced meat with liquid for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm sliced corned beef in a saucepan with a splash of cooking liquid over medium-low heat for the best texture.

Nutrition

Calories: 685kcal | Carbohydrates: 50g | Protein: 40g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2870mg | Potassium: 2110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10355IU | Vitamin C: 138.5mg | Calcium: 120mg | Iron: 6.3mg

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