Irish Corned Beef and Cabbage

Irish Corned Beef and Cabbage Recipe


Irish Corned Beef and Cabbage is a classic dish that’s all about bringing simple ingredients together to create something really tasty.

It stars corned beef, which gets super tender after cooking. You’ll also toss in some vegetables – think carrots, onions, potatoes, and of course, cabbage.

Each of these adds its own flavor and texture, making the dish well-rounded and filling. It’s the kind of meal that warms you up and fills you up, ideal for a cozy night in.

No need for fancy spices or complicated steps here; we’re keeping it straightforward and satisfying.

Whether you’re cooking for a crowd on St Patrick’s Day, or just whipping up something hearty for dinner, this recipe has got you covered.

A plate of Irish corned beef sliced thin, accompanied by steamed cabbage wedges, whole carrots, and red potatoes, garnished with parsley

Tips and Tricks

Choosing the Best Corned Beef

Look for a well-marbled brisket for the most flavorful and tender result. The fat will render during cooking, adding richness to the dish.

Perfect Simmering

Maintain a gentle simmer rather than a rolling boil. This ensures the meat stays tender and doesn’t become tough.

Cooking Time

Stick to the recommended cooking time of 50 minutes per pound. For a 3-pound brisket, this means about 2.5 hours of simmering.

Adding Vegetables

Add the vegetables in stages: first the potatoes and carrots, then the cabbage. This ensures all vegetables cook evenly and retain their texture.

Resting the Meat

Let the corned beef rest for 10 minutes after cooking. This helps retain its juices, making it easier to slice and more flavorful.

Slicing the Beef

Slice the corned beef against the grain. This results in tender, easy-to-chew slices.

Flavor Enhancements

For an extra layer of flavor, you can add a few bay leaves, cloves of garlic, or a sliced onion to the simmering liquid.

Leftovers

Store leftover corned beef and vegetables in an airtight container in the refrigerator. They can be easily reheated or used in sandwiches, hash, or soups.

Related Recipes


Irish Beef Stew With Colcannon

Quick And Easy Stove-Top Shepherd’s Pie

Skillet Cabbage Rolls (Ground Beef)





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Traditional Irish dinner of sliced corned beef with a side of cabbage, carrots, and potatoes on a ceramic plate, ready to be enjoyed.



If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.

Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

A plate of Irish corned beef sliced thin, accompanied by steamed cabbage wedges, whole carrots, and red potatoes, garnished with parsley

Irish Corned Beef and Cabbage

Nesting Lane Indulge
Irish Corned Beef and Cabbage: A classic dish with tender corned beef, carrots, potatoes, and cabbage, perfect for a wholesome meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Irish
Servings 6

Ingredients
  

  • 3 pound corned beef brisket with spice packet
  • 10 small red potatoes cut in half
  • 5 medium carrots peel and cut into 3-inch pieces
  • 1 large head cabbage cut into small wedges.

Instructions
 

  • Place the corned beef in a large pot.
  • Cover the beef with water.
  • Add the spice packet that comes with the corned beef to the pot.
  • Bring the water to a boil, then reduce the heat to a simmer.
  • Let the beef simmer for 50 minutes per pound of meat.
  • After the beef has simmered, add chopped carrots, onions, and potatoes to the pot.
  • Let these vegetables simmer with the beef for about 15 minutes.
  • Then, add cabbage wedges to the pot.
  • Continue to simmer everything for another 15 minutes.
  • Once the vegetables are tender, remove the pot from the heat.
  • Take the beef out of the pot and let it rest for 10 minutes before slicing.

Nutrition

Calories: 882kcalCarbohydrates: 50gProtein: 71gFat: 42gSaturated Fat: 17gCholesterol: 240mgSodium: 165mgPotassium: 1937mgFiber: 6gSugar: 6gVitamin C: 40mgCalcium: 83mgIron: 7mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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