A classic Irish-American comfort dish made with slow-simmered corned beef brisket, tender cabbage, potatoes, and carrots. Cooked low and slow in a flavorful broth, this one-pot meal is hearty, savory, and perfect for family dinners or St. Patrick’s Day.
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Step 1
Start the broth
Place corned beef in a large pot or Dutch oven with onion, garlic, bay leaves, peppercorns, and spice packet. Cover with beef broth (and beer if using).
Step 2
Slow simmer the beef
Bring to a gentle simmer, then reduce heat and cook covered for about 2.5–3 hours until the beef is tender.
Step 3
Cook the vegetables
Add potatoes and carrots to the pot and simmer for 20–30 minutes until tender.
Step 4
Add cabbage
Add cabbage wedges and cook for another 10–15 minutes until soft but not mushy.
Step 5
Rest and slice
Remove beef, let it rest for 10–15 minutes, then slice against the grain.
Step 6
Serve
Serve sliced beef with vegetables and a ladle of broth, optionally with mustard.
Keep it at a gentle simmer
Boiling too hard will make the meat tough instead of tender.
Add vegetables in stages
This prevents them from overcooking and becoming mushy.
Slice against the grain
This ensures the beef is tender and easy to chew.
Beer-braised version
Replace part of the broth with stout beer for deeper flavor.
Oven-braised version
Cook covered in a Dutch oven at low temperature instead of stovetop.
Extra hearty version
Add parsnips or turnips for more root vegetable flavor.
refrigerator
4 days
Store beef and vegetables in broth to keep them moist.
freezer
2 months
Freeze sliced beef separately from vegetables for best texture.
Q: Do I need to rinse corned beef before cooking?
A: It is optional, but rinsing can reduce saltiness.
Q: Why is my corned beef tough?
A: It likely wasn’t cooked long enough or was boiled too aggressively instead of simmered.
Q: Can I make this ahead of time?
A: Yes, it reheats very well and often tastes better the next day.
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