Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (2024)

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With lots of potatoes and carrots, this stovetop corned beef and cabbage recipe is a little taste of Ireland. Simmered over low heat, it’s fall-apart tender and ready to hit your plate in time for St. Patrick’s.

Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (2)

Straight from Dublin, this is the best corned beef and cabbage, and it is just what your St. Patrick’s Day menu was missing for that pot-of-gold element. Seasoned with bay leaves, coriander seeds, and mustard seeds, it’s a simple but hearty meal that makes any plate look impressive.

    Why We Love This Corned Beef and Cabbage Recipe

    • Irish Flavor Fusion: Combines the tang and sweetness of corned beef with Guinness’s richness for a true taste of Ireland, plus green cabbage for a fresh crunch.
    • Loaded with Veggies: Packed with potatoes, cabbage, and carrots, it’s a hearty and delicious classic dish.
    • Easy to Make: Simple, stove-top cooking gives you time to relax or join the festivities while the pot works its magic.
    • Crowd Pleaser: Its mouthwatering aroma and flavor are guaranteed to have everyone coming back for seconds.
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (3)

    What Is Corned Beef?

    Despite the name, corned beef has nothing to do with corn. It’s just salt brine-cured beef, but the corned bit gets its name from the size of the salt crystals that were used to cure the meat hundreds of years ago before refrigerators. It’s usually served warm with cabbage, or it’s sliced cold to make sandwiches. Back in the 19th century, Irish immigrants in the United States popularized this dish. Originally, folks in Ireland would make bacon and cabbage, but since bacon was pricey in America, those Irish newcomers swapped in corned beef. Over the years, this switch-up turned corned beef and cabbage into the go-to St. Patrick’s Day feast.

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (4)

    Recipe Ingredients

    Made with a handful of veggies, this recipe for corned beef and cabbage is simple but packed with flavor, offering your whole family a comforting meal. The combination of spices, beef, and fresh vegetables creates a perfect dinner for any gathering.

    • Corned beef brisket – The best cut for corned beef is the flat cutbecause it has an even and uniform shape, which helps it cook more evenly. If you’re after meat that’s super tender and juicy, go for the point cut of corned beef. It’s got more fat and marbling, making it extra flavorful, fork-tender, and moist compared to the flat cut.
    • Seasoning packet – This pickling spice packet should be included within your corned beef package, and the spices are essential for achieving that signature corned beef taste. It infuses the cooking liquid with a balanced mix of sweet, spicy, savory, and tangy flavors.
    • Bay leaves
    • Coriander seeds – Avoid fresh coriander for this recipe.
    • Mustard seeds – Don’t use ground mustard. Whole spices are most effective for long cooking times.
    • Salt and black pepper
    • Carrots – Regular or baby carrots are okay. You can also use other types of carrots like yellow, white, and purple ones.
    • Potatoes– The best ones for this recipe are Idaho, Russet, or Yukon Gold.
    • Onions– Yellow onion is best, but white onion works too.
    • Cabbage wedges – Although green cabbage is the most traditional, feel free to use purple cabbage instead.

    How to Make Corned Beef And Cabbage

    Making corned beef and cabbage on the stovetop is simpler than you might think. All it takes is tossing the ingredients into a pot, bringing them to a boil, and then reducing the heat to let everything simmer gently during a few hours of cooking.

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (5)
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (6)
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (7)
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (8)
    1. Season the meat. Place the brisket in a large pot. A large Dutch oven works, too. Season the meat with the spice packet, bay leaves, coriander seeds, and mustard seeds. Add salt and pepper to taste.
    2. Let it simmer. Cover the brisket with cold water. Raise the heat to high and bring it to a boil. Immediately reduce the heat to low. Cover the pot with the lid and let the meat cook for 2 hours.
    3. Add the carrots. Add the potatoes and carrots to the pot. Raise the heat to high and let it come to a boil. Reduce the heat to low and place the lid back on. Let it simmer for another 30 minutes or until the beef and veggies are fork-tender.
    4. Add the cabbage. Place the onions and cabbage in the pot. Bring it to a boil and then reduce the heat to low again. Cover the pot once more and let it cook for another 15 minutes or until the cabbage is tender. Remove from the heat and serve warm.
    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (9)

    Tips For Success

    • Crock Pot corned beef. Add everything to the slow cooker and set it to LOW. Let it cook for 8-10 hours or until tender. If you want it done faster, cook it on HIGH for 4-6 hours.
    • Cook it on low. Don’t be tempted to raise the heat. Corned beef is a tough cut of meat, and it is best cooked over low heat to achieve the juiciest, most tender meat.
    • Add beer. Swap the cooking liquid for beef broth and Guinness beer for an extra Irish appeal.
    • Add more water. Check back every 40 minutes to see if the pot still has enough water. Add more as needed, or your corned beef won’t cook properly.
    • Let it rest. Letting corned beef rest for 10 to 15 minutes after cooking allows the juices to redistribute throughout the meat.
    • Slice against the grain. Corned beef, like other meats, is made up of long muscle fibers. Cutting against the grain shortens these fibers, making the meat easier to chew. This results in a more tender bite.

    Serving Suggestions

    My favorite way to enjoy this stovetop corned beef is to serve it with Soda Bread or mashed potatoes. My Mashed Sweet Potatoes are an Americanized side dish but it’s still delicious. If you’re looking for something a little more traditional, try my Country Style Garlic Mashed Potatoes. Once I’ve got either one down, I like to make additional sides and appetizers to complete the meal. Try my Roasted Parmesan Cauliflower Bites, Creamed Spinach, and Smashed Brussel Sprouts for a veggie bite. Leftover corned beef should be used to make my fabulous Reuben Sandwich!

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (10)

    How to Store & Reheat Leftovers

    • Refrigerate any cooled leftovers in an airtight container for up to 4 days or freeze it for up to 3 months. Transfer it to the fridge a day before serving so it has time to thaw.
    • To reheat it, sprinkle it with a couple of teaspoons of water and then microwave it for 1 to 2 minutes or until warm. If you’re reheating a large portion, use the oven. Preheat the oven to 350˚F and then transfer the corned beef to a baking dish. Pop it into the oven for about 10 minutes or until warm.

    St. Patrick’s Day Recipes

    • Dublin Coddle
    • Irish Guinness Beef Stew
    • Sweet Potato Shepherd’s Pie

    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (11)

    Corned Beef and Cabbage Recipe

    Katerina | Diethood

    This stovetop corned beef and cabbage is a little taste of Ireland with lots of potatoes and carrots. It's perfect for St. Patrick's!

    4.78 from 22 votes

    Rate this Recipe!

    Servings : 10 servings

    Print Recipe Pin Recipe Save

    Prep Time 10 minutes mins

    Cook Time 3 hours hrs

    Total Time 3 hours hrs 10 minutes mins


    • 3 Pounds corned beef brisket with spice packet
    • 2 bay leaves
    • 1 tablespoon coriander seed
    • 2 teaspoons mustard seed
    • salt and fresh ground pepper , to taste
    • 1 pound carrots
    • 3 pounds small potatoes , peeled
    • 2 large onions , cut into wedges
    • 1 green cabbage , cut into wedges


    • Place brisket in a large dutch oven or stock pot.

    • Season with spice packet, bay leaves, coriander seed, mustard seed, salt and pepper.

    • Cover with water. You can also use a combination of beef broth and a bottle of Guinness.

    • Bring to a boil; reduce heat, cover, and simmer for 2 hours.

    • Add potatoes and carrots and return to a boil.

    • Reduce heat to a simmer; cook covered for about 30 minutes, or just until beef and vegetables are tender.

    • Add onions and cabbage to the pot and return to a boil.

    • Reduce heat to a simmer, cover, and cook for about 15 minutes, or until onions and cabbage are tender.

    • Remove from heat and serve warm.


    Calories: 403 kcal | Carbohydrates: 29 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 1718 mg | Potassium: 1308 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 7665 IU | Vitamin C: 89.9 mg | Calcium: 112 mg | Iron: 7.5 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner, Holiday, Lunch, Lunch/Dinner

    Cuisine: Irish

    Keyword: best corned beef and cabbage recipe, easter recipes, stovetop corned beef and cabbage

    Did you make this recipe?Leave a Rating!


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    Stovetop Corned Beef and Cabbage - A St. Patrick's Recipe! (2024)


    What is the secret to corned beef? ›

    Here's what to do: Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns. Marinate a beef brisket in the brine, for 5 to 7 days. Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.

    Do the Irish in Ireland eat corned beef and cabbage? ›

    Corned beef and cabbage is not the national dish of Ireland. You would not eat this dish on St. Patrick's Day in Dublin. It is usually only eaten around the religious holiday in the US.

    What is the best method for cooking corned beef? ›

    In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.

    What not to do when cooking corned beef? ›

    5 Mistakes to Avoid When Making Corned Beef
    1. Not Rinsing the Meat Before Cooking. ...
    2. Cooking Over a High Temperature. ...
    3. Not Filling the Pot with Enough Water. ...
    4. Not Cooking the Meat Long Enough. ...
    5. Cutting the Meat Incorrectly.
    Sep 3, 2020

    What makes corned beef taste better? ›

    To add some flavor to your boiled corned beef, add some vegetables, such as carrots, onions and potatoes, to the pot. These vegetables not only add flavor but also make for a well-rounded meal. You can add some herbs and spices, such as a bay leaf, garlic and peppercorns, to the water for extra flavor.

    What happens if you don t rinse corned beef before cooking? ›

    Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!

    What is a traditional St Patrick's Day meal in Ireland? ›

    "Slow-cooked beef stews or lamb stews are probably the most popular, served with colcannon, which is butter mashed potatoes with cabbage folded through, it's real Irish soul food," she says.

    What is the national dish of Ireland? ›

    Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland. Within the dish are many of the ingredients synonymous with the island, potatoes being one of the most recognized.

    What are traditional Irish foods for St Patrick's Day? ›

    15 Traditional Irish Foods and Dishes to Try on St. Patrick's Day
    • Bacon and Cabbage. ...
    • Irish Soda Bread. ...
    • Irish Stew. ...
    • Irish Coffe. ...
    • Corned Beef and Cabbage. ...
    • Colcannon.

    Do you put corned beef fat side up or down on the stove? ›

    STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook vegetables to desired tenderness.

    What is a good side dish with corned beef and cabbage? ›

    Roasted vegetables: Roasted carrots, parsnips, potatoes, or Brussels sprouts make flavorful and hearty side dishes that complement the savory flavors of corned beef. 2. Mashed potatoes: Creamy mashed potatoes are a classic accompaniment to corned beef, providing a comforting and satisfying addition to the meal.

    Does corned beef get more tender the longer you boil it? ›

    Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

    Can you overcook corned beef on the stove? ›

    When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.

    What do you do with the liquid in the corned beef package? ›

    Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot.

    What is the red liquid in corned beef package? ›

    Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

    Does corned beef get more tender the longer it is cooked? ›

    Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

    Why is my corned beef not falling apart? ›

    One of the keys to getting there is the amount of water in the pot. From start to finish, when there's not ample liquid to cover the meat, your dreams of tender corned beef might be crushed with a tough, chewy result.

    Why do you soak corned beef before cooking? ›

    Soaking helps draw out some of the salt from the curing process.

    Is it best to boil or bake corned beef? ›

    Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.


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