Are you looking for a delicious and easy-to-make corned beef and cabbage recipe? Look no further, we’ve got you covered! This classic dish is the perfect combination of savory, slow-cooked corned beef with the sweetness of the cabbage.
Enjoy this comforting dish with friends and family casually, or as an entrée for a special occasion. With simple steps and just a few ingredients, you’ll be cooking up this traditional Irish dish in no time! So grab your ingredients, roll up your sleeves, and let’s get cooking!
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What are some tips for making the perfect corned beef cabbage dish?
Start by selecting a good-quality piece of corned beef that has been properly cured with salt and spices. Look for a cut of meat that is evenly marbled, as this will result in a more flavorful dish.
Should you rinse corned beef before cooking?
It’s important to rinse off your corned beef before cooking to get rid of any excess salt. If you don’t do that, then the end result will be very salty.
What is the best way to cook corned beef?
It’s best to cook corned beef slowly, which is why this dutch oven corned beef recipe is really great!
What are the ingredients for corned beef cabbage?
The ingredients will vary slightly based on the recipe, but in this recipe, you’re going to need:
- corned beef brisket
- corned beef seasoning packet
- ginger beer
- baby carrots small red potatoes (halved)
- cabbage (cut into wedges)
How do I make corned beef and cabbage?
In this recipe, you’re going to start by rinsing off and drying the brisket with paper towels.
Then you’ll add olive oil to the dutch oven.
Heat the dutch oven over medium heat, then add the corned beef brisket. Brown all sides of the brisket, then remove it from the dutch oven.
Next, place the onions and carrots in the dutch oven.
Sprinkle the brisket with the spice packet that comes with corned beef. Then pour the bottles of ginger beer and/or water into the dutch oven. Make sure that the liquid reaches the top of the meat.
Cover the food with the lid. Cook the meal over high heat to bring it to a boil, then reduce the heat to low – medium, and cook for 3.5 hours.
Next, add the potatoes and cook for one hour. At that point, check the liquid level. If it has cooked down too low, add a cup of water or broth to prevent scorching.
Finally, add the cabbages and cook for 45 more minutes. Once this is done, serve the corned beef meal straight from the dutch oven.
How long does it take to cook corned beef and cabbage?
In this corned beef recipe, the prep time is only about 10 minutes, the cooking time is just under 5.5 hours, and makes 4 – 6 servings.
Should you wait before cutting the corned beef?
It can be useful to wait about 10 minutes after cooking corned beef to then cut it. This will help make it easier to cut. Keep a layer of tinfoil over the meat as it rests to keep it nice and warm for serving.
Why did my corned beef come out feeling tough?
Corned beef can come out feeling tough if it was overcooked. It could also come out too tough if it was cooked on too high of a setting, which is why it’s best to cook your corned beef slowly, over time.
How to fix tough corned beef?
The best way to fix tough corned beef is to cut up the meat into smaller pieces and then simmer the pieces in a liquid, such as beef broth. This will help tenderize the meat and make it more flavorful.
How do I store leftovers of corned beef?
Once your meal is finished, you can store your leftovers in the fridge for up to four days. To reheat, you can place the stored corned beef in a pan and cook over medium heat until it’s heated through.
Some helpful tools for cooking corned beef and cabbage:
- Metal Basting Spoon
- Meat Carving Knife Set
- Dry Ingredient Measuring Cups
- Wet Ingredient Measuring Cups
- Measuring Spoons
- Dutch Oven
Corned Beef and Cabbage Recipe
Dive into this hearty corned beef and cabbage recipe this winter! This meal is a great way to warm up from the inside during the winter months!
- 2 large Onion, sliced
- 1 3 pound Corned Beef brisket
- 1 Corned Beef seasoning packet
- 2 Bottles of Ginger Beer
- 2 cups or more of Water
- 1 bag of baby carrots
- 1 bag of small Red Potatoes, halved 1 small Cabbage, cut into wedges
1. Rinse and pat dry the brisket with paper towels.
2. Add the olive oil to the dutch oven.
3. Heat over medium heat and add the corned beef brisket.
4. Brown all sides of the brisket.
5. Remove the brisket from the dutch oven.
6. Place onions and carrots in the dutch oven.
7. Sprinkle brisket with the spice packet that comes with corned beef.
8. Pour bottles of ginger beer and or water into the dutch oven.
9. Make sure the liquid reaches the top of the meat.
10. Cover with lid.
11. Cook over high heat to bring it to a boil.
12. Reduce the heat to low to medium, and cook for 3 1⁄2 hours.
13. Add the potatoes and cook for 1 hour.
14. Check liquid level at this point. If it has cooked down too low, add a cup of water or broth to prevent scorching. Now add the cabbages and cook for 45 minutes.
15. Serve straight from the dutch oven.
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Lodge EC6D13 Enameled Cast Iron Dutch Oven, 6-Quart, Oyster White
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 7 Including Leveler
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Hudson Essentials Stainless Steel Measuring Cups Set (6 Piece Set)
MOSFiATA 8" Carving Knife and 7" Fork Set Brisket Slicing Knife Premium Meat Cutting Knife German High Carbon Stainless Steel EN.4116 BBQ knives for Slicing Meats, Fruits and Vegetables
Chef Craft Select Basting Spoon, 13.5 inch, Stainless Steel
Amount Per Serving Calories 823Total Fat 45gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 21gCholesterol 254mgSodium 332mgCarbohydrates 32gFiber 2gSugar 19gProtein 70g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.