Whenever I crave a meal that’s warm, satisfying, and steeped in tradition, I find myself coming back to this Corned Beef and Cabbage Delight. It’s one of those timeless dishes that fills your home with the most incredible aromas and brings everyone to the table ready to dig in. Whether it’s St. Patrick’s Day or just a chilly weekend when comfort food is calling, this dish never disappoints.
The tender corned beef, soft potatoes, sweet carrots, and buttery cabbage all simmer together in rich beef broth, making every bite full of flavor. And let’s not forget that drizzle of mustard on top — it’s the perfect tangy finish that takes the entire meal to the next level.
Let me show you exactly how I prepare this classic comfort dish that’s always a favorite in my kitchen.
Why You’ll Love This Corned Beef and Cabbage
- Hearty and filling – This meal warms you from the inside out.
- All-in-one pot – Less mess and everything cooks together for rich, layered flavors.
- Perfect for gatherings – Whether it’s a holiday feast or a casual family dinner, this dish makes everyone feel at home.
- Great leftovers – Slice up the beef for sandwiches or reheat the veggies for a simple next-day meal.
Ingredients You’ll Need
(Serves 6-8 | Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours, 15 minutes)
- 3-4 pounds corned beef brisket
- 1 small head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6-8 small potatoes, halved
- 1 onion, quartered
- 4 cups beef broth
- 1 tablespoon mustard (optional, for serving)
How to Make Corned Beef and Cabbage Delight
1. Prepare the Corned Beef
Place the corned beef brisket into a large pot or Dutch oven and pour in the beef broth. The broth should mostly cover the beef. If needed, add a bit of water to make sure it’s submerged.
2. Add the Vegetables (Minus the Cabbage)
Add the onion, carrots, and potatoes to the pot around the corned beef. These will soak up the savory broth and become incredibly flavorful.
3. Simmer Low and Slow
Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2.5 to 3 hours, or until the corned beef is fork-tender. I like to check on it occasionally and skim any foam off the top if needed.
4. Add the Cabbage
Once the beef is tender, carefully add the cabbage wedges on top of the other vegetables. Cover and cook for another 15-20 minutes, until the cabbage is soft and tender but still holds its shape.
5. Slice and Serve
Remove the corned beef from the pot and let it rest for a few minutes. Slice it against the grain for the most tender pieces. Arrange the sliced beef on a serving platter with the cabbage, potatoes, and carrots on the side.
6. Optional Mustard Drizzle
I like to drizzle a little mustard over the top or serve it on the side — the tanginess cuts through the richness and adds a wonderful flavor boost.
Tips for Perfect Corned Beef and Cabbage
- Cook low and slow – The longer it simmers gently, the more tender the beef will be.
- Slice against the grain – This ensures the beef is melt-in-your-mouth tender.
- Add cabbage at the end – Overcooked cabbage can turn mushy, so don’t add it too early.
- Save the broth – It’s full of flavor and great for reheating leftovers or even using as a base for soups.
- Let the beef rest – A few minutes of rest before slicing makes all the difference in texture.
Fun Variations to Try
- Add garlic cloves to the broth for an extra layer of flavor.
- Throw in turnips or parsnips with the potatoes for variety.
- Serve with horseradish sauce if you like a spicier condiment option.
- Roast the cabbage separately for a caramelized twist.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Absolutely! Add all ingredients (except cabbage) to the slow cooker and cook on low for 8-9 hours. Add the cabbage in the last hour.
Q: Can I use water instead of beef broth?
A: You can, but using beef broth adds depth and richness. If you use water, consider adding a beef bouillon cube for extra flavor.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 4 days.
Q: What’s the best way to reheat corned beef?
A: Gently reheat slices in a bit of broth on the stove or microwave with a splash of broth to keep them moist.
A Classic, Cozy Dish That Brings Everyone Together
This Corned Beef and Cabbage Delight is one of those meals that fills your home with warmth and your heart with comfort. Whether you’re celebrating St. Patrick’s Day or just craving a hearty, home-cooked meal, this recipe delivers. It’s simple, satisfying, and perfect for sharing with the people you love.
If you give it a try, I’d love to know how it turns out! Add your own twist or favorite side dish and share how you make this comforting classic your own. Enjoy every tender, flavorful bite!
Ultimate Comfort: Corned Beef and Cabbage Delight – A Hearty Classic for Cozy Gatherings
Ingredients
- 3-4 lbs corned beef brisket
- 1 large head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
- 1 onion, quartered
- 4 cups beef broth
- 2 cups water
- 2 tablespoons pickling spice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the corned beef brisket in a large pot or Dutch oven.
- Add the pickling spice, onion, beef broth, and water, making sure the meat is submerged.
- Bring to a boil, then reduce the heat and let it simmer for about 2.5 hours.
- Add the carrots and potatoes to the pot and cook for an additional 30 minutes.
- Finally, add the cabbage wedges and cook for another 15-20 minutes until the vegetables are tender.
- Remove the corned beef from the pot and let it rest for a few minutes before slicing.
- Serve the sliced corned beef with the vegetables, garnished with fresh parsley.
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