One-Pot Corned Beef Cabbage
If you’re a fan of Irish recipes, like my Authentic Irish Colcannon, you’re going to love this Easy One Pot Corned Beef & Cabbage recipe.
I first shared this Corned Beef & Cabbage Recipe on my friend’s blog, Amanda’s Cookin’.
My dad’s mom was an amazing Irish cook. She died when he was young but he still has vibrant memories of the Irish specialties she used to whip up for their family of six.
Last year, he was describing a roast she used to make alongside cabbage – and how he always used to sneak the cabbage onto his little brother’s plate – and I was fruitlessly trying to convince him that he was describing corned beef and cabbage. He didn’t believe me because deli counter corned beef can be pretty gross and he was adamant that the roast from his childhood bore no resemblance to corned beef.
I decided to take a risk and make him homemade corned beef and cabbage to compare to his childhood recollections – if I was wrong, I’d still have a delicious roast for myself! But of course I wasn’t wrong!
The history of corned beef is really interesting (at least to me) and it’s worth noting that modern day corned beef and cabbage has it’s roots planted firmly in the American-Irish diaspora and bears little resemblance to the corned beef that the Irish were known for in the 18th century.
This corned beef recipe has a salty, heavily spiced flavor with just a tinge of sour (without being bitter).
I personally prefer buttered cabbage (like in Irish Colcannon) but I wanted to make an easy yet authentic Corned Beef & Cabbage so it’s just boiled in this recipe. You can always add a bit of butter when serving. I also added some of my dad’s homegrown rainbow carrots for a bit of color and character, along with some potatoes (of course).
This one pot corned beef & cabbage recipe is super easy to make – whether for a special Sunday supper, a Saint Patrick’s Feast or a good luck tradition on New Year’s Eve! You can prep the brisket up to 10 days before cooking so it has time to really marinade in the homemade brine.
Ingredients to Make Corned Beef & Cabbage
To make your brine from scratch:
- 4 cups water PLUS more as needed
- 1 cup salt
- 1/2 cup brown sugar
- 1 teaspoon whole mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole juniper berries
- 2 bay leaves
- 1/2 teaspoon ground ginger
Whether you make your corned beef brisket from scratch or not, you’ll need:
- 1 (3-5lb) beef brisket, trimmed
- 1 onion
- 2 large carrots or 1 cup small carrots
- 1/2 head cabbage
- 6 potatoes (red are most authentic)
- 3 cloves garlic, optional
- 6 cups water, approximately
Kitchen Tools You May Find Helpful
- Dutch oven or large stockpot
- Sharp knife
- Large glass container with lid
- Vegetable peeler
How to Make Corned Beef & Cabbage
To make the brine:
Place all ingredients in a stockpot and bring to a boil to dissolve sugar and salt, stirring occasionally.
Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
Refrigerate for up to 10 days to brine.
When ready to prepare, place corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
Cover pot with lid and bring to a boil, then reduce to a simmer.
Continue to simmer for 45 minutes per pound.
Peel and chop your vegetables however you’d like – it’s more rustic to leave them with a bit of skin.
Add the vegetables except the cabbage to the pot when there’s about 30 minutes left of cooking time.
After 15 minutes, add the cabbage.
Remove the pot from the heat and let the meat rest for 10 minutes before serving.
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Corned Beef Cabbage
Ingredients
To make your brine from scratch:
- 4 cups water PLUS more as needed
- 1 cup salt
- 1/2 cup brown sugar
- 1 teaspoon whole mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole juniper berries
- 2 bay leaves
- 1/2 teaspoon ground ginger
Whether you make your corned beef brisket from scratch or not, you'll need:
- 1 (3-5lb) beef brisket, trimmed
- 1 onion
- 2 large carrots or 1 cup small carrots
- 1/2 head cabbage
- 6 potatoes (red are most authentic)
- 3 cloves garlic, optional
- 6 cups water, approximately
Instructions
To make the brine:
- Place all ingredients in a stockpot and bring to a boil to dissolve sugar and salt, stirring occasionally.
- Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
- Refrigerate for up to 10 days to brine.
- When ready to prepare, place corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
- Cover pot with lid and bring to a boil, then reduce to a simmer.
- Continue to simmer for 45 minutes per pound.
- Peel and chop your vegetables however you'd like - it's more rustic to leave them with a bit of skin.
- Add the vegetables except the cabbage to the pot when there's about 30 minutes left of cooking time. After 15 minutes, add the cabbage.
- Remove the pot from the heat and let the meat rest for 10 minutes before serving.
This one-port corned beef and cabbage recipe is an easy yet authentic way to make this rustic classic at home. It’s hearty and makes great left-overs for days!
For more delicious Irish-inspired recipes, check out our Irish Colcannon Mashed Potatoes or our Bailey’s Irish Cream Fudge recipe.
Check out our other Beef Recipes here:
