Stovetop Corned Beef and Cabbage

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Stovetop Corned Beef and Cabbage

Celebrate St. Patrick’s Day with a hearty, comforting meal that’s sure to bring everyone to the table!

As the corned beef slowly simmers with spices and veggies,
your kitchen fills with cozy, savory aromas—like a little piece of Ireland at home.

Your family will love digging into this traditional dish,
and you’ll love how simple it is to prepare for a festive dinner.

For Corned Beef and Vegetables

• Corned Beef Brisket – You’ll need about 3 pounds, and make sure it comes with a spice packet for easy seasoning.
  
• Bay Leaves – add a subtle earthy flavor as the meat simmers.
  
• Coriander Seeds – these give a warm, slightly citrusy note that pairs perfectly with the beef.
  
• Mustard Seeds – for a pop of tangy flavor that cuts through the richness.
  
• Salt and Black Pepper – to taste, for simple seasoning.
  
• Carrots – about 1 pound, adding natural sweetness and color.
  
• Small Potatoes – about 3 pounds, peeled. They cook right in the pot and soak up all that delicious broth.
  
• Onions – 2 large ones, cut into wedges for a savory, melt-in-your-mouth bite.
  
• Green Cabbage – cut into wedges; softens beautifully while cooking and completes the dish.
  

Stovetop Corned Beef and Cabbage

Celebrate St. Patrick's Day with a Classic Feast! Embrace the spirit of Ireland with our traditional Corned Beef and Cabbage recipe. Perfect for gathering friends and family around the table, this hearty, flavor-packed dish brings the warmth of Irish hospitality right into your home.

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Course: Dinner, Main Course

Cuisine: Irish

Keyword: Stovetop Corned Beef and Cabbage

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 10 servings

Notes

Ingredients:

• 3 lbs corned beef brisket, including spice packet
• 2 bay leaves
• 1 tbsp coriander seeds
• 2 tsp mustard seeds
• Salt and freshly ground black pepper, to taste
• 1 lb carrots
• 3 lbs small potatoes, peeled
• 2 large onions, cut into wedges
• 1 green cabbage, cut into wedges

 

Instructions:

1. Preparation:
   • Place the corned beef brisket in a large Dutch oven or stockpot.
   • Season with the spice packet included with the brisket.
   • Add bay leaves, coriander seeds, mustard seeds, salt, and pepper.
2. Adding Liquids:
   • Cover the brisket completely with water.
   • Optionally, use a combination of beef broth and a bottle of Guinness for extra flavor.
3. Initial Cooking:
   • Bring the contents to a boil.
   • Reduce heat, cover the pot, and let simmer for 2 hours.
4. Adding Vegetables:
   • Add peeled potatoes and carrots to the pot.
   • Return to a boil, then lower heat to a simmer and cover.
   • Cook for approximately 30 minutes, or until the meat and vegetables are tender.
5. Final Ingredients:
   • Add onion and cabbage wedges to the pot.
   • Bring to a boil again, then reduce to a simmer and cover.
   • Cook for another 15 minutes, or until the onions and cabbage are tender.
6. To Serve:
   • Remove the beef from the heat.
   • Let it rest for 10 minutes before serving warm.

 

Cooking Tips:

• Low and Slow: Corned beef can be tough, so it's best cooked on a low heat to ensure it becomes juicy and tender.
• Try Beer: Adding Guinness instead of some of the water can infuse an authentic Irish flavor.
• Water Levels: Keep an eye on the liquid levels, adding more as necessary to prevent drying out.

 

Nutrition

Calories: 403kcal | Carbohydrates: 29g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1718mg | Potassium: 1308mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7665IU | Vitamin C: 89.9mg | Calcium: 112mg | Iron: 7.5mg

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1. How do I make sure my corned beef turns out juicy and tender, not tough?

 Low and slow is the way to go! Corned beef needs time to break down and become tender, so simmer it gently for a few hours. Don’t rush it — if you boil it too hard, it’ll get tough. Let it hang out in the pot and do its thing!

2. Should I rinse corned beef before cooking?

Yep, give it a quick rinse! Corned beef comes packed in brine, so a quick rinse under cold water will wash off some of that extra salt. Don’t worry — it’ll still have plenty of flavor from the spice packet.

3. Can I make this in a slow cooker instead of on the stove?

Absolutely! This recipe works great in a slow cooker. Just pop everything in, cover with water or broth (even a splash of Guinness if you like), and cook on LOW for 8-10 hours or HIGH for 4-5 hours. Add the cabbage in the last hour so it doesn’t get mushy.

4. How do I slice corned beef so it’s not tough to chew?

Slice against the grain! This makes all the difference. Look for the lines running through the meat (that’s the grain), and cut across them — not along. You’ll get tender slices every time.

5. What can I do with leftovers?

So many options! Here are a few favorites:

• Corned Beef Hash – chop it up with potatoes and onions for a next-day breakfast win.
• Reuben Sandwiches – layer it with sauerkraut, Swiss cheese, and Russian dressing on rye, then grill.
• Soups & Stews – toss it into a veggie soup for extra flavor.
  Trust me, leftover corned beef is gold!

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