Whether you’re Irish or not, this corned beef and cabbage recipe is for you. This dish is easy to prepare and sure to please even the pickiest of eaters. This recipe is perfect for a St. Patrick’s Day feast, or any other day of the year. It’s simple to prepare, and the results are mouthwateringly delicious.
Ah, corned beef and cabbage. This traditional Irish dish is the perfect comfort food for a chilly winter day.
Whether you eat this as a hearty meal or take the leftover corned beef and make into sandwiches made with mounds of thinly sliced corned beef, knowing how to make this tender and flavorful is a must. Imagine plates heaping with corned beef and a side of cabbage and other vegetables.
Easy Tender Brisket Recipe
The key to tender, flavorful corned beef is to cook it slowly, and the best way to do that is on the stove top in a Dutch oven. It is a tough cut of meat. Therefore, low heat and a long cooking time is essential in producing a tender cut of meat. Add the seasonings and cold water. Simmer for 45 minutes for each pound.
I have made this corned beef and cabbage recipe two ways. Stovetop and slow cooker.
A slow cooker takes longer but has great results too. It makes a delicious and easy corned beef. Simply place the beef in the bottom of the slow cooker with enough water to cover and add your favorite seasonings. Cover and set it on low heat for eight hours or high heat for five to six hours or until the corned beef is tender. About an hour before the beef is done, add some chopped cabbage and let it cook until tender.
Serve with some boiled potatoes, carrots, and celery and you’ve got a delicious meal that’s perfect for a winter night.
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St. Patrick’s Day Meal
St. Patrick’s Day is just around the corner, and that means it’s time to start thinking about corned beef and cabbage. We love the juicy, fork-tender meat that is perfect for serving with tender, flavorful savory cabbage and other vegetables.
What Is Corned Beef?
Corned beef is salt-cured beef brisket. The brisket is located on the lower breast of the animal. Corned beef cuts may come in either a round roast, a flat cut brisket, or a point cut brisket.
Should You Wash Corned Beef Before Cooking?
Yes, it is best to rinse off the excess salt from the brining process. Corned beef is brisket that has been cured in a salt brine and spices. Therefore, rinse the meat and discard the juices from the package too.
How to Make Corned Beef and Cabbage
Place a whole brisket in the bottom of a Dutch oven or large pot fat side up and add enough water to fully cover the brisket. Add the seasoning packet and bring to a boil. Reduce the heat to a simmer and cook until the meat is tender. About 45 minutes per pound.
Prepare the vegetables. Clean the red potatoes and cut in half. Cut the cabbage into wedges or large chunks. Peel and cut the carrots into 3-inch sections. Slice the celery into 4-inch sections.
Once the brisket is tender, add the potatoes, carrots, and celery and cook until they are fork tender. Then add the cabbage and cook covered for another 15 minutes until tender.
Remove the meat and place on cutting board and tent with aluminum foil. Let the beef rest for 15 minutes before slicing.
Slice across the grain of meat in thin slices. The result will be tender slices. Serve with the vegetables, butter, and broth.
How much should you buy?
Depending on the cut, round roast, a flat cut brisket, or a point cut brisket, corned beef will shrink as much as one-third during the cooking process. Plan on a 3-pound brisket feeding four to six people when served with vegetables.
When cooking the brisket, keep in mind that the larger the beef cut, the more time it will take to cook. Plan on 45-50 minutes per pound to cook.
How Long Does Corned Beef and Cabbage Last?
Leftovers will last for up to 5 days in the refrigerator when stored in an airtight container.
How to Reheat Corned Beef Dinner?
The fastest method is to reheat in the microwave for 2-3 minutes. Another method is to preheat in the oven preheated to 350 degrees Fahrenheit until warm. Approximately 15 minutes.
Can you Freeze Corned Beef Dinner?
Yes, this is a dish that freezes well. Allow to cool completely, then transfer into freezer safe containers, label and date. It will keep up to four months.
To serve, thaw in the refrigerator overnight. Preheat in the oven preheated to 350 degrees Fahrenheit until warm. Approximately 15-25 minutes.
Can you Bake Corned Beef in the Oven?
Yes, you can. There are a few different ways that I have made corn beef and the oven method is one of them. Remove the brisket from the package and rinse. Pat dry and place in a baking pan. For best results add 2 cups of water or beer into the bottom of the baking dish. It will help keep the meat moist.
Brush the top of the corned beef with Dijon mustard or a stone ground mustard. Sprinkle the top with the spice packet. For a 3–4-pound brisket, cover with aluminum foil and bake at 350 degrees, about 3 hours or until tender. Make sure the meat is fully covered with the foil or you might end up with edges of the corned beef that are dried out and tough. Remove foil and bake 10 more minutes.
Remove from the heat and place on a cutting board. Let rest 15 minutes tented with foil at room temperature before slicing.
Slice across the grain of the meat.
Bake the Brisket in an Instant Pot
An instant pot does a great job of quickly cooking tough cuts of meat. Just set the rack in the Instant Pot. Place corned beef brisket in the bottom fat side up. Add the contents of the spice packet and water in the Instant Pot. Close lid. Making sure the vent is set to sealing.
Set the timer for 90 minutes on high. Once done, allow for a 15-minute natural pressure release before releasing remaining pressure and safely removing the lid from the Instant Pot.
Once the brisket is cooked, remove from the pressure cooker and place on the cutting board under tented foil.
Next put the cabbage, potatoes, carrots, and celery in the Instant Pot and cook them on high for 3 minutes, then do a quick release.
Using a sharp knife, slice across the grain muscle fibers in 1-inch thick slices. Place the corned beef on a serving tray and arrange the vegetables around the corned beef for an appetizing presentation. Serve with mustard sauce or horseradish sauce.
Corned Beef and Cabbage Recipe
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Kitchen Essentials
Ingredients
- 3 Pound Corned Beef Brisket with Spice Packet
- 2 Cups Cold Water enough to fully cover the brisket
- 6 Medium Red Potatoes Cleaned and quartered
- 6 Medium Carrots Peeled and cut into 3-inch pieces
- 6 Ribs Celery Peeled and cut into 3-inch pieces
- 1 Large Head Cabbage Cut into 6 wedges or coarsely chopped
Instructions
- Place a whole brisket in the bottom of a Dutch oven or large pot fat side up and add enough water to fully cover the brisket. Add the seasoning packet and bring to a boil. Reduce the heat to a simmer and cook until the meat is tender. About 45 minutes per pound.
- Prepare the vegetables. Clean the red potatoes and cut in half. Cut the cabbage into wedges or large chunks. Peel and cut the carrots into 3-inch sections. Slice the celery into 4-inch sections.
- Once the brisket is tender, add the potatoes, carrots, and celery and cook until they are fork tender. Then add the cabbage and cook covered for another 15 minutes until tender.
- Remove the meat and place on cutting board and tent with aluminum foil. Let the beef rest for 15 minutes before slicing.
- Slice across the grain of meat in thin slices. The result will be tender slices. Serve with the vegetables, butter, and broth.
Your Own Private Notes
Notes
Oven Method. Remove the brisket from the package and rinse. Pat dry and place in a baking pan. For best results add 2 cups of water or beer into the bottom of the baking dish. It will help keep the meat moist. Brush the top of the corned beef with Dijon mustard or a stone ground mustard. Sprinkle the top with the spice packet. For a 3–4-pound brisket, cover with aluminum foil and bake at 350 degrees, about 3 hours or until tender. Make sure the meat is fully covered with the foil or you might end up with edges of the corned beef that are dried out and tough. Remove foil and bake 10 more minutes.
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You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.