Corned beef and cabbage is a classic hearty dish that warms the soul, especially during colder months or festive occasions like St. Patrick’s Day. This comforting one-pot meal features tender corned beef simmered with vibrant vegetables, making it not just satisfying but also rich in flavor. In my experience, nothing quite compares to the aroma of this dish wafting through the kitchen, making it a favorite to gather family and friends around the table.
Why you’ll love this dish
Corned beef and cabbage is not only delicious but also an incredibly practical choice for your next meal. This recipe is perfect for weeknight dinners or family gatherings, offering a budget-friendly option without sacrificing flavor or satisfaction. It showcases the beauty of slow cooking, transforming a simple brisket into a melt-in-your-mouth experience. Plus, it’s a complete meal in one pot—what could be better? The combination of tender corned beef, sweet carrots, and crisp cabbage creates a balance of flavors that no one can resist.
"This corned beef and cabbage recipe is a game-changer! It’s so easy to make and my family devoured it. The beef was incredibly tender and the veggies were cooked to perfection!" — Sarah J.
How this recipe comes together
Making corned beef and cabbage is a straightforward process, ideal for both beginners and seasoned home cooks. The journey begins with simmering the brisket in a pot filled with flavorful seasonings, and it culminates in a vibrant medley of vegetables to accompany this beloved dish. Here’s a brief overview of how the meal unfolds:
- Start by simmering the corned beef with onion and garlic.
- After a few hours of cooking, add the carrots and potatoes for added texture.
- Finally, toss in the cabbage, allowing it to steam beautifully on top.
Let’s dive into the ingredients you need to create this masterpiece!
What you’ll need
To make corned beef and cabbage, gather the following items:
- 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
- Water, enough to cover the meat
- Fresh parsley, chopped (for garnish)
Feel free to get creative with the ingredients if needed. For instance, you can swap out baby potatoes for larger potatoes and chop them into smaller pieces or use green onions in place of onions for a milder taste.
