Corned Beef Cabbage Dinner (Print Version)

Savory corned beef cooked with cabbage, carrots, and potatoes for a warm, satisfying dish.

# What You Need:

→ Meats

01 - 1 (3–4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 small head green cabbage, cut into wedges
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 6 medium Yukon Gold potatoes, peeled and halved
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids & Seasonings

07 - 10 cups water or enough to cover the beef
08 - 2 bay leaves
09 - 10 black peppercorns
10 - 1 teaspoon mustard seeds
11 - Salt, to taste

# How to Prepare:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot and add the spice packet, bay leaves, peppercorns, mustard seeds, onion, and garlic.
02 - Add enough water to cover the beef by at least 1 inch. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2½ hours, skimming off any foam that rises to the surface.
03 - After 2½ hours, add potatoes and carrots to the pot. Simmer for 20 minutes.
04 - Add cabbage wedges on top of the other vegetables, cover, and cook for an additional 20–25 minutes until the cabbage is tender and the vegetables are cooked through.
05 - Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
06 - Arrange sliced beef and vegetables on a large platter. Ladle some cooking broth over the top if desired. Serve hot.

# Expert Advice:

01 -
  • The house smells incredible all day long, like something special is happening even if you're just folding laundry between simmers
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor infusion
  • Leftovers somehow taste even better, especially piled into sandwiches with extra mustard
02 -
  • Corned beef shrinks considerably during cooking, so buy a larger brisket than you think you need if you want leftovers
  • Simmer gently, never boil vigorously, or the beef will become tough and stringy instead of meltingly tender
  • The spice packet intensity varies wildly between brands, so taste your broth and adjust salt accordingly
03 -
  • Buy a point cut instead of flat cut if you can find it, it has more fat marbling and stays juicier through the long cook time
  • Start checking the vegetables after 15 minutes once they're in the pot, because some pots simmer hotter than others and you don't want mushy cabbage

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