There’s something exceptionally comforting about a pot of corned beef and cabbage simmering on the stove. The aroma alone can transport you to a cozy kitchen where hearty meals are made with love. Traditionally enjoyed on St. Patrick’s Day, this Irish-American staple is perfect for family gatherings, casual dinners, or any time you crave a warm, satisfying meal. With tender beef, vibrant vegetables, and flavorful seasoning, this dish has stood the test of time, captivating tastes and hearts.
Why you’ll love this dish
This recipe for corned beef and cabbage isn’t just a meal; it’s an experience that brings joy and satisfaction to the table. It’s a one-pot wonder, which means less cleanup while still delivering bold flavors that everyone will love. Plus, it’s budget-friendly—ideal for feeding a crowd without breaking the bank. The combination of protein and vegetables makes it a balanced choice for a hearty dinner. Whether you’re preparing for a holiday feast or a cozy weeknight dinner, this dish checks all the boxes for comfort food that feels special.
"This recipe took me back to my grandmother’s kitchen—simple ingredients that create pure magic. The tender corned beef paired with perfectly cooked cabbage and potatoes is simply the best!" – A satisfied home cook
How this recipe comes together
Making corned beef and cabbage is easier than you might think. You’ll start by simmering the brisket with aromatic flavors until it’s fork-tender. After a few hours, you’ll toss in your hearty vegetables, allowing them to soak in the meaty goodness of the broth. Finally, everything comes together in one pot, making it not only flavorful but also incredibly convenient.
What you’ll need
To recreate this delicious meal, gather these ingredients:
- 1 corned beef brisket (about 3–4 lb) with seasoning packet
- 8–10 small baby potatoes, halved
- 4–5 carrots, peeled and cut into large chunks
- 1 large green cabbage, cut into wedges
- 1 onion, peeled and quartered
- 2 cloves garlic, minced
- Water, enough to cover the meat
- Fresh parsley, chopped (for garnish)
You can switch up the vegetables based on what you have on hand. Turnips or parsnips can make a great addition, and if you prefer, you can use larger potatoes instead of baby ones for a heartier bite.
