Classic Corned Beef & Cabbage – complete with roasted potatoes, carrots, and creamy horseradish sauce. This dish is prepared using the traditional stovetop method and paired with savory roasted vegetables for added flavor. Serve it on its own or with our favorite creamy horseradish sauce!
Let’s face it. It wouldn’t be St. Patrick’s Day without corned beef. Corned Beef and Cabbage is not only a traditional Irish-American St. Patrick’s Day dish, but it’s a meal we’ve all come to know and love.
Of course, we all also love a good Reuben… and Fried Cabbage… and Potato Pancakes. But there’s something about Corned Beef and Cabbage that’s hearty and delicious and oh so satisfying.
And it’s also SO very easy to make. Whether you make it in the slow cooker or roast it in the oven or boil it on the stovetop (the traditional method I’m sharing today) it requires little to no hands on time and turns out amazing EVERY SINGLE TIME.
The key? Cooking it low and slow, until it’s tender and juicy and ready to fall apart. Cooking corned beef over low heat is necessary in order to break down the connective tissues in the brisket. High heat causes the muscle fibers to contract, resulting in tough, chewy meat. It’s one of those meats you really can’t over-cook… as long as you cook it over low heat.
As for the vegetables, I decided to swap the traditional one pot boiling method for a more delicious roasting method. I love roasted vegetables for their flavor and texture and caramelized edges. I used a variation of my roasted carrots and roasted potatoes for this recipe… and the end result was complete perfection. And when you drizzle it all with homemade horseradish sauce? Even better.
what you’ll need for this recipe
Corned beef – Corned beef is, of course, the main ingredient in this recipe. I used a flat cut 2.5 pound corned beef brisket, but any size will work. See my note below about the difference between flat and point cut briskets.
Cabbage – Cabbage is another essential ingredient in this recipe. I used 1 whole head of cabbage, cut into wedges.
Carrots – I used 5 medium carrots, peeled and chopped. Substitute baby carrots if you prefer.
Potatoes – 1 pound of baby potatoes add extra heartiness to this recipe. I chose baby potatoes because they don’t need to be cut in advance, but any size potatoes will work fine.
Herbs – In addition to the seasoning packet that came with the corned beef, I added 2 bay leaves and 4 sprigs of fresh thyme.
Sauces – Sauces are optional, but always delicious. I served this dish with whole grain mustard and creamy horseradish sauce.
flat cut vs. point cut corned beef
A flat cut corned beef brisket is a lean, uniformly shaped, rectangular cut of beef that’s ideal for clean, attractive slices. It’s often used for making sandwiches or traditional corned beef dinners. It is lower in fat than the “point” cut, resulting in a firmer yet tender texture. Point cut corned beef is a fattier, highly marbled cut of the brisket that’s known for its tenderness, juiciness, and flavor. It’s ideal for slow cooking, braising, or smoking, and often used for shredding or making burnt ends.
how to make corned beef & cabbage
Place the corned beef in a dutch oven. Always cook corned beef fat side up, which allows the fat to melt down through the meat during the cooking process. This helps keep the meat tender, moist, and extra flavorful. It also improves the appearance of the meat and ensures the fat doesn’t stick to the bottom of the pan.
Add water & seasonings. Add enough water to completely cover the meat, then add in the seasoning packet and fresh herbs.
Bring to a boil, then simmer. Bring to a boil over medium-high heat. Reduce to a simmer and cover partway with a lid. Simmer about 50 minutes per pound, adding water as necessary, until internal temperature reaches between 190-205° F for maximum tenderness.
Let rest. Remove the brisket from the water. Place on a plate and tent with foil. Let rest for 15 minutes while the vegetables are roasting.
how to roast cabbage
Cut the cabbage into wedges. Leaving the stem intact, cut the cabbage into 8-10 wedges and arrange on a rimmed baking sheet.
Drizzle with olive oil & season. Drizzle with 2 Tablespoons olive oil; season with salt & pepper.
Roast. Roast at 400° for 20-30 minutes, until tender. Time will depend on the size of the wedges and desired tenderness.
how to roast carrots & potatoes
Prep the carrots. Peel the carrots and cut into bite sized pieces. Arrange them on a rimmed baking sheet. *Note: the cabbage, carrots & potatoes all roast at the same temperature for approximately the same amount of time, so feel free to combine any/all of them on the same baking sheet. Drizzle with 1-2 Tablespoons olive oil; season with salt & pepper.
Prep the potatoes. Wash and dry the potatoes and arrange them on a rimmed baking sheet. Drizzle with 1-2 Tablespoons olive oil; season with salt & pepper.
Roast. Roast at 400°F for 20-30 minutes, until fork tender.
Recipe Variations
- Use point cut corned beef brisket for extra marbling and tenderness (see note above)
- Use small red potatoes or any size/type of potatoes
- Substitute baby carrots for whole carrots
- Add the veggies to the Dutch Oven and cook with the brisket (30 minutes – 1 hour)
- Roast the corned beef in the oven at 325°F for 2.5 hours wrapped in foil, then remove foil and roast for an additional 30-45 minutes. *Note: it’s recommended to soak the raw brisket in water for 1 hour before cooking it in the oven in order to keep the meat from being too salty
- Make it in the slow cooker by adding the corned beef, covering with water and seasonings, and slow cooking on low heat for 8-10 hours. After the initial 3 hours, add potatoes and carrots. 2 hours before serving, add cabbage.
storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop in a small skillet or in the oven, covered, at 350° for 20 minutes or until heated through.
More Corned Beef Recipes
Looking for ways to use up leftover corned beef? These are some of our favorites!
Corned Beef & Cabbage
Equipment
Ingredients
- 2.5 – 3 pound corned beef brisket with seasoning packet. I used flat cut.
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 head cabbage
- 1 pound mini potatoes
- 5-6 medium carrots
- creamy horseradish sauce
Instructions
Corned Beef
- Place the corned beef brisket, fat side up, in a large Dutch Oven. Add enough water to completely cover the brisket.
- Add in the seasoning packet and fresh herbs.
- Bring to a boil over medium-high heat. Reduce to a simmer and cover partway with a lid. Simmer about 50 minutes per pound, adding water as necessary, until internal temperature reaches between 190-205° F for maximum tenderness.
- Remove the brisket from the water. Place on a plate and tent with foil. Let rest for 15 minutes while the vegetables are roasting.
Roasted Vegetables
- Preheat oven to 400° F.
- Cut the cabbage into 8-12 wedges, leaving the stem intact. Peel and cut the carrots into bite sized pieces. Wash and dry the mini potatoes. Arrange all vegetables on one or more rimmed baking sheets.
- Drizzle with olive oil; season with salt & pepper.
- Roast at 400° for 20-30 minutes, until fork tender.
Notes
Recipe Variations
- Use point cut corned beef brisket for extra marbling and tenderness (see note above)
- Use small red potatoes or any size/type of potatoes
- Substitute baby carrots for whole carrots
- Add the veggies to the Dutch Oven and cook with the brisket (30 minutes – 1 hour)
- Roast the corned beef in the oven at 325°F for 2.5 hours wrapped in foil, then remove foil and roast for an additional 30-45 minutes. *Note: it’s recommended to soak the raw brisket in water for 1 hour before cooking it in the oven in order to keep the meat from being too salty
- Make it in the slow cooker by adding the corned beef, covering with water and seasonings, and slow cooking on low heat for 8-10 hours. After the initial 3 hours, add potatoes and carrots. 2 hours before serving, add cabbage.
leave a reply