Corned Beef Brisket And Cabbage Recipe
CORNED BEEF BRISKET AND CABBAGE RECIPE is a medium Irish‑American recipe that serves 6. 460 calories per serving. Recipe by Catherine's Plates on YouTube.
Prep: 20 min | Cook: 3 hrs 10 min | Total: 3 hrs 50 min
Cost: $22.19 total, $3.70 per serving
Ingredients
- 3 pounds Corned Beef Brisket (flat cut, trim excess fat if desired)
- 3 teaspoons Better Than Bouillon Roasted Beef (or regular beef bouillon)
- 3 cups Hot Water (very hot)
- 1 cup Pale Ale Beer (adds depth of flavor; optional)
- 1 packet Seasoning Packet (included with brisket; traditional corned‑beef spices)
- 1 large Onion (cut into large pieces)
- 5 medium Carrots (peeled and cut into chunks)
- 3 Celery Stalks (cleaned and cut into chunks)
- 1 pound Baby Red Potatoes (washed, halved)
- 0.5 head Green Cabbage (cut into large wedges)
Instructions
Make the Beef‑Beer Broth
Dissolve 3 teaspoons of Better Than Bouillon in 2 cups of very hot water, then stir in 1 cup of pale ale. Set aside.
Time: PT5M
Start the Brisket
Place the 3‑lb corned beef brisket in the Dutch oven, pour the prepared broth over it, add the seasoning packet, and bring to a rolling boil over medium‑high heat.
Time: PT10M
Temperature: medium‑high
Simmer the Brisket
Once boiling, cover with the lid, reduce heat to low, and let the brisket simmer gently for 2 hours.
Time: PT2H
Temperature: low
Prep the Vegetables
While the brisket simmers, chop the onion into large pieces, slice carrots and celery into bite‑size chunks, halve the baby red potatoes, and cut the cabbage into large wedges.
Time: PT15M
Add Vegetables and Finish Cooking
After 2 hours, remove the lid, add all prepared vegetables to the pot, pour the remaining 1 cup of broth over them, then cover and simmer on low for 45‑90 minutes, until vegetables are tender and the meat reaches at least 145°F.
Time: PT1H
Temperature: low
Rest the Brisket
Turn off the heat, remove the brisket, and let it rest on a cutting board for 5 minutes to redistribute juices.
Time: PT5M
Slice and Serve
Slice the brisket against the grain into thick slices, arrange on a platter with the cooked vegetables, and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains meat, Gluten, Dairy‑free, Nut‑free
Allergens: Gluten (beer and bouillon)
Ingredient Substitutions
- Instead of Corned Beef Brisket: Corned beef shoulder roast
- Instead of Better Than Bouillon Roasted Beef: Beef stock, Beef broth
- Instead of Pale Ale Beer: Stout, Lager, Non‑alcoholic beer
- Instead of Onion: Yellow onion
- Instead of Carrots: Parsnips
- Instead of Baby Red Potatoes: Yukon gold potatoes
- Instead of Green Cabbage: Savoy cabbage
Equipment Needed
- Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Cups
- Ladle or Large Spoon
- Meat Thermometer
- Stove
Critical Steps — Do Not Skip
- Simmer the brisket low and slow for a full 2 hours.
- Add vegetables after the initial simmer and continue cooking until tender.
- Rest the brisket before slicing to retain juices.
Chef Tips from the Video
- For extra depth, add a sprig of thyme and a bay leaf to the broth.
- If you like a richer sauce, finish the broth with a tablespoon of butter before serving.
- Use a heavy‑bottom Dutch oven to prevent scorching.
Troubleshooting
Brisket is tough after cooking.
Ensure the simmer was low and steady for the full 2 hours; if needed, continue cooking another 30 minutes until fork‑tender.
Vegetables are mushy.
Add the vegetables later (after 2 h) and keep the simmer gentle; cut them into larger chunks for more texture.
Broth is too salty.
Rinse the brisket briefly before cooking or dilute the broth with extra water.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The brisket and vegetables can be cooked a day ahead; refrigerate and reheat gently on the stove.
- Portion the broth separately for easier reheating.
Frequently Asked Questions
What is the cultural significance and history of corned beef brisket in Irish‑American cuisine?
Corned beef brisket became popular among Irish immigrants in America during the 19th century as a cheaper alternative to traditional Irish bacon. It is now a staple of St. Patrick's Day celebrations, symbolizing Irish heritage blended with American comfort food.
What traditional regional variations of corned beef brisket exist within Irish‑American cooking?
In the United States, the classic version is boiled or simmered with cabbage, carrots, and potatoes. Some regions add a splash of stout or ale for richer flavor, while others serve it sliced cold on rye bread as a sandwich. The core ingredients remain the same, but the cooking liquid can vary.
How is corned beef brisket traditionally served in Irish households during celebrations?
It is typically presented whole on a large platter, sliced against the grain, and surrounded by boiled cabbage, carrots, potatoes, and onions. The dish is often accompanied by mustard, Irish soda bread, and a pint of stout or ale.
What occasions or celebrations is corned beef brisket traditionally associated with in Irish‑American culture?
The dish is most closely linked to St. Patrick's Day festivities, but it also appears at family gatherings, holidays, and comfort‑food dinners throughout the year.
What makes this slow‑simmered corned beef brisket recipe special in Irish‑American cuisine?
The addition of pale ale to the broth adds a subtle malt sweetness that complements the beef’s saltiness, while simmering low and slow in a Dutch oven ensures ultra‑tender meat and flavorful vegetables, elevating the classic recipe.
What are the authentic traditional ingredients for corned beef brisket versus acceptable substitutes?
Authentic ingredients include a flat‑cut corned beef brisket, the seasoning packet that comes with it, beef broth or bouillon, and vegetables like cabbage, carrots, potatoes, and onions. Substitutes can be a corned‑beef shoulder roast, homemade beef stock, or different root vegetables if preferred.
What other Irish‑American dishes pair well with this corned beef brisket?
Serve it alongside Irish soda bread, a simple mustard sauce, or a creamy horseradish dip. A side of colcannon (mashed potatoes with cabbage) or a fresh green salad also complements the richness of the brisket.
What are the most common mistakes to avoid when making this corned beef brisket?
Common errors include boiling the broth too vigorously, which can toughen the meat, and adding the vegetables too early, which leads to mushy texture. Also, not letting the brisket rest before slicing can cause juices to run out.
Why does this recipe use a Dutch oven and low simmer instead of a pressure cooker?
A Dutch oven provides even, gentle heat that allows the flavors from the beer and bouillon to meld slowly, producing a silky broth and tender meat. A pressure cooker cooks faster but can result in a less nuanced flavor profile.
Can I make this corned beef brisket ahead of time and how should I store it?
Yes, the brisket and vegetables can be cooked a day ahead. Cool the pot, transfer to airtight containers, and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if needed.
What does the YouTube channel Catherine's Plates specialize in?
Catherine's Plates focuses on approachable, family‑friendly home cooking with an emphasis on classic comfort dishes, step‑by‑step tutorials, and practical tips for everyday meals.
How does the YouTube channel Catherine's Plates' approach to Irish‑American cooking differ from other cooking channels?
Catherine's Plates blends traditional Irish‑American recipes with modern kitchen tools like Dutch ovens, offering clear visual cues, budget‑friendly ingredient choices, and detailed explanations of why each step matters, unlike many channels that simply present the final dish.
Last updated: September 6, 2026
