Beloved throughout the world and especially in Ireland and England, Classic Corned Beef & Cabbage is rustic home-cooking at its finest! The corned beef is boldly beefy and wonderfully spiced, as it’s cooked to tenderness in a homemade beef broth. Fluffy potatoes, sweet cabbage, and bright carrots are also cooked in the broth, so everything is infused with the rich, meaty flavor. Classic Corned Beef & Cabbage is comforting and nostalgic, and you’ll be having fond memories of it for long after you eat it!

image 10471


  • 1 (3-pound) corned beef brisket with spice packet
  • 10 small red potatoes, halved
  • 5 medium carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges
image 10476


Step 1 –Place the corned beef in a Dutch oven.

Step 2 –Cover the beef with water.

Step 3 –Add the spice packet.

Step 4 –Cover the Dutch oven and bring the water to a boil.

Step 5 –Reduce the heat to low and simmer until the corned beef is almost fork-tender, about 2 hours.

Step 6 –Add the potatoes and the carrots to the pot and cook until they are almost tender and the meat is fork-tender, about 10 minutes.

Step 7 –Add the cabbage and cook until it is tender, about 15 minutes.

Step 8 –Transfer the meat from the pot and let it rest for 15 minutes.

Step 9 –Slice the meat against the grain.

Step 10 –Serve the meat and the vegetables, topped with the broth.