Corned Beef and Cabbage recipe is a classic Irish-American dish traditionally served for St. Patrick’s Day, it’s a favorite at our table anytime of the year.

You can find corned beef already cured in most grocery stores, especially around St Patrick’s Day. Brisket is a tough cut of meat, therefore to tenderize it, cook it long and slow.

There are many ways to cook it and it is great to serve anytime of the year, check out our Rueben Casserole Recipe.

Cuts of corned beef

There are two cuts of brisket, the flat cut and the point cut. The flat cut is square, it is also leaner and it is best for slicing. Wheres the point cut is fattier and best suited for shredding.

Tips For Cooking Corned beef and Cabbage

Rinse: To help remove excess salt you should rinse the Corned Beef prior to cooking

I always buy the brisket already cured as it saves days of brining. To cook you want to leave the fat on, a thin layer is perfectly fine and will help keep the. meat from drying out. Trim back the layer of fat if is it excessively thick.

Simmer: Place in pot with fat side up. Add in the spice packet that usually comes with, (peppercorns, mustard seeds, coriander seeds, anise seeds, and crushed bay leaves). The secret for tender corned beef, or brisket in general, is the cook is low and slow.

Let Rest: Finally, remove the brisket, and allow to rest for 15-20 minutes before slicing. Slice against the grain as shown in this video from Cooking Light.

Leftovers: Reheat leftovers or sliced corned beef goes great on a piece hearty bread along with some butter.

Storage

Refrigerated for up to 4 days

Try some of our other recipes:

Easy Reuben Casserole Recipe

Corned Beef and Cabbage

Corned Beef and Cabbage recipe is a classic Irish-American dish traditionally served for St. Patrick's Day, it's a favorite at our table anytime of the year.

5 from 7 votes

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Cook Time 3 30

Course Beef, Main Course

Cuisine American

Servings

Ingredients

For the Corned Beef:

3-4 pounds corned beef brisket
1 tablespoon pickling spice A packet usually comes with corn beef
2 bay leaves
3 cloves garlic, peeled

For the Cabbage & Vegetables

2 cups water
4-5 carrots cut on a bias into 2" pieces
1 medium onion, peeled and cut into half
serve with a little mustard optional

Instructions

Rinse the corned beef. Pat dry with paper towel. (see note below regarding layers of fat)
Place the meat, fat side up, in a large pot, covering it with a least 1-inch of water above the brisket. Add the garlic, bay leaf and packet of pickling spices.
Bring to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for 3 hours.
Remove and transfer the meat to a cutting board to cool. Strain off the liquid. Rinse out the pot to use again. Let the beef cool for 15-20 minutes.
Pour the strained liquid and water back into the clean pot. Add in the vegetables, and bring to a boil. Cover and simmer for 25-30 minutes, basting the vegetable a couple times. Cook until tender.
Slice the beef across the grain. Video Intructions
Transfer the vegetable to a serving platter along with the sliced corned beef. Serve with mustard on the side.

Notes

NOTE: To cook, you want to leave some fat on, a thin layer is perfectly fine and will help keep the. meat from drying out. If the layer is super thick then you may want to trim it back.

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