Corned Beef and Cabbage
March 11, 2026 • 0 comments
This traditional Corned Beef and Cabbage is the quintessential Irish-American evolution. It’s a slow-simmered, salt-cured masterpiece that has become a staple of celebration and heritage.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- 3 lb. corned beef
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
- Pickling Spice
Directions
- Gather all ingredients.
- Place corned beef in a Dutch oven and cover with water. Add spices (2-3 TBS), cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
- When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
- Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with vegetables and broth.
NOTE:
Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds.
