Best 12 Corned Beef N Cabbage Recipes

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Corned beef and cabbage is a classic Irish dish that is traditionally served on St. Patrick's Day. The dish is made with corned beef, cabbage, potatoes, carrots, and onions, and is typically cooked in a slow cooker or Dutch oven. Corned beef is a beef brisket that has been cured in a salt brine, which gives it a distinctive flavor. The cabbage is cooked until it is tender, and the potatoes, carrots, and onions add flavor and texture to the dish. This hearty and flavorful dish is a St. Patrick's Day staple, but it can be enjoyed all year round. This article provides three different recipes for corned beef and cabbage: a traditional recipe, a slow cooker recipe, and an Instant Pot recipe. Each recipe includes step-by-step instructions and a list of ingredients, so you can easily make this classic dish at home.

Let's cook with our recipes!

FAVORITE CORNED BEEF AND CABBAGE



Favorite Corned Beef and Cabbage image

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. -Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 10 servings.

Number Of Ingredients 12

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Steps:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, Fat 28g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1616mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.

CORNED BEEF 'N' CABBAGE



Corned Beef 'n' Cabbage image

Have a St. Paddy's Day celebration for two with this traditional combo. You'll savor the flavor whether you're Irish or not. -Connie Lou Blommers, Pella, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 2 servings.

Number Of Ingredients 10

1 corned beef brisket with spice packet (1 pound)
1 medium onion, sliced
4 cups water
1/2 cup unsweetened apple juice
2 tablespoons brown sugar
1 teaspoon finely grated orange zest
1 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/2 small head cabbage
4 medium carrots, cut into 3-inch pieces

Steps:

  • Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Transfer brisket to an 11x7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange zest, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes. , Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.

Nutrition Facts :

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.

Provided by Alton Brown

Categories     main-dish

Time P10DT3h30m

Yield 8 servings

Number Of Ingredients 27

2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

CORNED BEEF 'N CABBAGE CASSEROLE



Corned Beef 'n Cabbage Casserole image

Make and share this Corned Beef 'n Cabbage Casserole recipe from Food.com.

Provided by Kristen in Chicago

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups chopped cabbage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter
8 ounces pasta, cooked,drained
1 (12 ounce) can corned beef
4 ounces shredded swiss cheese
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon caraway seed
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Saute cabbage, celery and onion in butter.
  • Add remaining ingredients; mix well, spoon into 2-quart casserole.
  • Cover; Bake 45 to 50 minute or until heated.

Nutrition Facts : Calories 343, Fat 18.9, SaturatedFat 9.3, Cholesterol 72.1, Sodium 585.9, Carbohydrate 26.4, Fiber 2.2, Sugar 2.7, Protein 16.5

CORNED BEEF 'N' CABBAGE CASSEROLE



Corned Beef 'n' Cabbage Casserole image

Comic strip characters Maggie and Jiggs inspired me to serve this meal. Whenever Maggie asked Jiggs what he would like her to cook, he answered, "Corned beef and cabbage." My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings.-Daisy Lewis, Jasper, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15-1/2 ounces) white hominy, rinsed and drained
3/4 pound thinly sliced deli corned beef, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.

Nutrition Facts : Calories 157 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1198mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

TRADITIONAL CORNED BEEF AND CABBAGE



Traditional Corned Beef and Cabbage image

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!

Provided by Little Bee

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 lb) corned beef brisket, trimmed
1 small onion, quartered
2 tablespoons mccormick whole mixed pickling spices
1 teaspoon minced garlic
8 small red potatoes
2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
1 small head of cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted
1 teaspoon parsley flakes

Steps:

  • Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
  • Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL).
  • Add potatoes and carrots; simmer 30 minutes longer.
  • Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
  • Slice brisket across the grain.
  • Mix butter and parsley; brush on vegetables.

Nutrition Facts : Calories 611.5, Fat 35.5, SaturatedFat 12.7, Cholesterol 174.2, Sodium 2000, Carbohydrate 36.5, Fiber 5.7, Sugar 6.8, Protein 35.7

N. Y. C. CORNED BEEF AND CABBAGE



N. Y. C. Corned Beef and Cabbage image

Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!

Provided by Len6583

Categories     One Dish Meal

Time 3h2m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 (2 -6 lb) corned beef brisket
1 teaspoon peppercorn
2 dried bay leaves
1 -3 head fresh cabbage
1 -12 medium red potatoes
1 (1 lb) bag fresh carrot
fresh parsley (Dried won't do at all)
real butter (margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
1 fresh garlic clove
1 medium fresh sweet onion
yellow mustard (whatever floats your boat)
1 loaf rye bread (traditional) or 1 loaf irish soda bread (see my N .y. C. Irish Soda Bread recipe)
Harp lager beer (optional)

Steps:

  • ------------Selecting the corned beef brisket------------.
  • Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
  • Do not freeze.
  • Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
  • Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
  • There will always be some gristle and it runs the length of the slab in the center.
  • The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
  • If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
  • ------------Selecting the Cabbage-------------------.
  • The heavier and more solid it is, the better it is.
  • Smell it to make sure it isn't too bitter.
  • You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
  • Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
  • --------------Selecting the Potatoes----------------.
  • Watch out for the red dyed ones.
  • Pick out a bag of medium to small sized ones.
  • The smaller the better.
  • If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
  • -------------Selecting the Carrots----------.
  • Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
  • Serving a bowl of carrots is a big no no on Saint Patrick's Day.
  • Preparing and cooking the meal-----------------------.
  • (It's going to take 3 hours with you there).
  • Use a large Dutch oven or stock pot that will hold everything all at once.
  • Place the brisket (best side up) in the bottom of the pot.
  • There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
  • Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
  • Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
  • Bring to a boil.
  • Reduce heat, cover and simmer for 2 hours.
  • During the 2 hours------------------------.
  • Scrub and rinse the new red potatoes.
  • Remove any eyes and bad spots.
  • Leave as much of the peel as you can.
  • Quarter them (halve or whole if tiny).
  • Cover with water until ready for them.
  • Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
  • Peel one carrot and cut it into quarters. Set aside.
  • Peel the onion and cut it into eighths. Set aside.
  • Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
  • I find that kitchen scissors do just fine.
  • After the 2 hours----------------------.
  • Add the potatoes on top of the brisket.
  • Add water to cover everything.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
  • Add water to cover everything.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Check the cabbage to see if it is tender.
  • If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
  • When done-----------------------.
  • In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
  • Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
  • Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
  • Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
  • As I said, more is better.
  • Slice the brisket cross grain.
  • Hope there is leftovers for breakfast.
  • See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.

TENDER CORNED BEEF 'N' CABBAGE



Tender Corned Beef 'n' Cabbage image

I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.-Jo Ann Honey, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h5m

Yield 6 servings.

Number Of Ingredients 5

1 large onion, cut into wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet (2-1/2 to 3 pounds) , cut in half
1 small head cabbage, cut into wedges

Steps:

  • Place the onion in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

Nutrition Facts :

CORNED BEEF AND CABBAGE (CROCK POT)



Corned Beef and Cabbage (Crock Pot) image

Here is an easy way to fix your Corned Beef and Cabbage, in the Crock pot! I found this recipe in The Best Slow Cooker Cookbook Ever

Provided by Bev I Am

Categories     One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 cups hot water
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon fresh ground pepper
1 large onion, cut into quarters
3 lbs corned beef brisket (with spices)
8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
4 -5 carrots, cut into 1 inch pieces

Steps:

  • Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
  • Place corned beef and contents of spice packet in the mixture.
  • Scatter the potatoes and carrots over the top and along the sides.
  • Cover and cook on high heat setting 4 hours.
  • Remove the lid and scatter the cabbage wedges over the top.
  • Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
  • To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

BEST CORNED BEEF 'N' CABBAGE



Best Corned Beef 'n' Cabbage image

You can make this delicious corned beef and cabbage dish in your pressure cooker. I've been making this meal for more than 40 years. It is so easy and delicious. It's especially good served with a salad of peaches and cottage cheese.-Ruth Warner, Wheat Ridge, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

4 cups water
1 corned beef brisket with spice packet (2 pounds)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 can (14-1/2 ounces) chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces

Steps:

  • In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain., Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.

Nutrition Facts : Calories 362 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 1560mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

Tips:

  • For the best corned beef, choose a brisket that is at least 3 pounds.
  • To ensure that the corned beef is cooked evenly, turn it over halfway through the cooking time.
  • If you are using a slow cooker, cook the corned beef on low for 8-10 hours or on high for 4-6 hours.
  • The corned beef is done cooking when it reaches an internal temperature of 160 degrees Fahrenheit.
  • Serve the corned beef with boiled potatoes, cabbage, and carrots.
  • Leftover corned beef can be used to make sandwiches, salads, and soups.

Conclusion:

Corned beef and cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other occasion. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your corned beef mild or spicy, cooked in a slow cooker or on the stovetop, there is a recipe in this article that is perfect for you. So get cooking and enjoy this delicious and festive dish!

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