Corned Beef & Cabbage
Corned Beef & Cabbage is a easy Irish recipe that serves 6. 1100 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 30 min | Cook: 3 hrs 15 min | Total: 4 hrs 15 min
Cost: $27.82 total, $4.64 per serving
Ingredients
- 5 lb Corned Beef Brisket (pre‑cured with pickling spice packet)
- 1 packet Pickling Spice Packet (comes with the brisket; optional if you make your own blend)
- 1 tsp Mustard Seeds (adds subtle heat to the broth)
- 2 leaves Bay Leaf (crushed)
- 1 tsp Peppercorns (optional, whole)
- 2 berries Juniper Berries (optional, adds piney note)
- 1 tsp Cumin Seeds (optional)
- 1 pinch Chili Flakes (optional for a little heat)
- 2 stalks Celery Stalks (roughly chopped)
- 1 large Onion (cut in half, skin left on for flavor)
- 1 small Garlic Bulb (halved horizontally)
- 3 sprigs Fresh Thyme
- 3 sprigs Fresh Parsley
- 16 cups Water (about 4 liters)
- 1.5 lb Baby Potatoes (small potatoes, left whole)
- 3 large Carrots (peeled, cut on an angle about 1 inch thick)
- 0.5 head Green Cabbage (sliced into thin strips)
- 2 tbsp Unsalted Butter (for sautéing cabbage)
Instructions
Rinse the Brisket
Place the pre‑cured corned beef brisket in a colander and rinse under cold running water to wash off the surface salt.
Time: PT5M
Build the Aromatic Broth
In a large stockpot add 16 cups of water, the pickling spice packet (or homemade mix of mustard seeds, bay leaf, peppercorns, juniper berries, cumin seeds, and chili flakes), celery stalks, halved onion (skin on), halved garlic bulb, thyme sprigs, and parsley. Bring to a boil, then lower to a gentle simmer.
Time: PT15M
Simmer the Brisket
Add the rinsed brisket to the simmering broth, cover, and let it cook low and slow for 2½–3 hours, or until a fork slides in easily but the meat still holds together.
Time: PT2H45M
Temperature: Low simmer (around 180°F)
Strain the Broth
Using a fine mesh strainer, remove the brisket and discard the vegetables and herbs, reserving the clear broth in the pot.
Time: PT10M
Cook Potatoes and Carrots
Add the whole baby potatoes and the thick‑cut carrot pieces to the hot broth. Simmer until both are fork‑tender, about 20 minutes.
Time: PT20M
Prepare the Cabbage
While the potatoes cook, slice the green cabbage into thin strips.
Time: PT10M
Sauté the Cabbage
Heat 2 tbsp butter in a skillet over medium heat. Add the sliced cabbage, tossing occasionally. Add a splash of the reserved broth as needed and sauté until the cabbage is lightly caramelized, about 12 minutes.
Time: PT12M
Temperature: Medium heat (≈350°F)
Slice the Brisket
Transfer the cooked brisket to a cutting board. Trim excess fat if desired, then slice against the grain into ¼‑inch thick slices.
Time: PT10M
Plate and Serve
Arrange slices of corned beef, potatoes, carrots, and sautéed cabbage on a serving platter. Drizzle with hot broth for extra moisture and flavor. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 1100
- Protein
- 45g
- Carbohydrates
- 30g
- Fat
- 70g
- Fiber
- 5g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy, Mustard
Ingredient Substitutions
- Instead of Corned Beef Brisket: Corned beef brisket from deli, Pre‑packaged corned beef joint
- Instead of Pickling Spice Packet: Homemade pickling spice blend (mustard seeds, bay leaf, peppercorns, juniper berries, cumin, chili flakes)
- Instead of Mustard Seeds: Dijon mustard (1 tsp)
- Instead of Peppercorns: Ground black pepper (1/2 tsp)
- Instead of Chili Flakes: Paprika
- Instead of Celery Stalks: Celery seed (1 tsp)
- Instead of Onion: Yellow onion
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Baby Potatoes: Regular potatoes, diced
- Instead of Green Cabbage: Savoy cabbage
- Instead of Unsalted Butter: Olive oil
Equipment Needed
- Large Stockpot
- Fine Mesh Strainer
- Cutting Board
- Chef's Knife
- Skillet
- Ladle
- Measuring Spoons
- Tongs (optional)
- Spider Strainer (optional)
Critical Steps — Do Not Skip
- Rinse the cured brisket to remove excess surface salt.
- Simmer the brisket low and slow for 2½–3 hours until fork‑tender but not falling apart.
- Do not add extra salt; the cured meat provides sufficient seasoning.
- Sauté the cabbage instead of boiling to retain texture and avoid a mushy, cabbage‑soup flavor.
- Slice the brisket against the grain for maximum tenderness.
Chef Tips from the Video
- Use a heavy‑bottomed pot to maintain an even low simmer.
- A spider strainer makes it easy to lift the brisket out without spilling broth.
- Add a splash of broth to the cabbage while sautéing to keep it moist and enhance flavor.
- Trim excess fat after cooking; it can be rendered in a separate pan if desired.
Troubleshooting
The broth is too salty.
Dilute with additional water or unsalted broth, and discard some of the overly salty liquid.
The brisket is tough and not tender.
Continue simmering at low heat until fork‑tender; you can also cover and add a bit more water to prevent drying.
Cabbage becomes mushy.
Sauté instead of boiling and cook only until lightly caramelized for texture.
Storage
Refrigerator: Store sliced beef, vegetables, and broth in separate airtight containers for up to 4 days.
Freezer: Freeze beef slices and broth in freezer‑safe bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the corned beef a day ahead; store the broth separately and reheat gently before serving.
- Slice the cabbage and keep it refrigerated; sauté just before serving for best texture.
- Leftover broth makes an excellent base for bean soups or stews.
Frequently Asked Questions
What is the cultural significance and history of Corned Beef and Cabbage in Irish-American cuisine?
Corned beef and cabbage became a staple of Irish‑American celebrations, especially St. Patrick’s Day, after Irish immigrants in the United States adopted the affordable, cured beef that was more readily available than traditional Irish bacon. It symbolizes the blending of Irish heritage with American food traditions.
What are the traditional regional variations of Corned Beef and Cabbage in Irish cuisine?
In Ireland itself, the classic dish is more often boiled bacon with cabbage and potatoes. The American version uses cured corned beef, sometimes adding carrots and a richer broth. Some regions add mustard or serve with soda bread on the side.
How is Corned Beef and Cabbage traditionally served in Irish‑American households?
It is typically served hot on a large platter with sliced corned beef, boiled potatoes, carrots, and either boiled or sautéed cabbage. A dollop of whole‑grain mustard and a slice of crusty soda bread are common accompaniments.
What occasions or celebrations is Corned Beef and Cabbage traditionally associated with in Irish‑American culture?
The dish is most closely linked to St. Patrick’s Day celebrations, but it is also served at family gatherings, holidays, and as a comforting winter dinner in Irish‑American households.
How does Corned Beef and Cabbage fit into the broader Irish cuisine tradition?
It reflects the Irish love for simple, hearty one‑pot meals that combine meat with root vegetables. While the American version uses corned beef, the concept of simmering meat with potatoes, carrots, and cabbage is a classic Irish cooking technique.
What are the authentic traditional ingredients for Corned Beef and Cabbage versus acceptable substitutes?
Authentic ingredients include a cured corned beef brisket, pickling spice, cabbage, potatoes, carrots, onion, and celery. Acceptable substitutes are regular beef brisket (cured at home), baby potatoes instead of larger ones, and butter can be swapped for olive oil when sautéing cabbage.
What other Irish dishes pair well with Corned Beef and Cabbage?
Traditional pairings include Irish soda bread, colcannon (mashed potatoes with kale or cabbage), and a simple Irish stout or ale. A side of mustard or horseradish sauce also complements the salty beef.
What are the most common mistakes to avoid when making Corned Beef and Cabbage?
Common errors include over‑salting the broth, simmering the beef too vigorously (which makes it tough), and boiling the cabbage, which turns it mushy. Follow the recipe’s low simmer and sauté the cabbage for best results.
Why does this Corned Beef and Cabbage recipe sauté the cabbage instead of boiling it in the broth?
Sautéing the cabbage in butter caramelizes the edges, adding depth of flavor and preserving a pleasant bite. Boiling would infuse the broth with cabbage flavor and make the cabbage overly soft, turning the dish into a cabbage soup.
What does the YouTube channel Laura in the Kitchen specialize in?
The YouTube channel Laura in the Kitchen, hosted by Laura Vitale, specializes in approachable, home‑cooked Italian‑inspired and classic American comfort foods, offering step‑by‑step tutorials that are friendly for cooks of all skill levels.
Last updated: September 6, 2026
