St. Though this dish is a traditional St. Patrick’s Day dish, what a perfect time to learn how to prepare corned beef with potatoes and carrots! Although traditionally served on St. Patrick’s Day, this dish is excellent any time of the year.
You can prepare corned beef in a covered casserole dish or even a Crock-pot, but I prefer to cook it slowly in my Le Creuset braiser with potatoes and carrots. Whatever baking vessel you choose, always cook food slowly and low to ensure tenderness. You don’t want to overcook a cut of meat like corned beef.
The corned beef from Cook’s that is depicted above is my favorite. It includes a packet of pickling spice seasoning, which I use in this recipe. I rinse my brisket in cold water before cooking.
Place the rinsed brisket in the prepared pan with the fat side up. Spray the pan with cooking spray. Place the onions around the brisket, sprinkle the top with the seasoning packet, add 1-2 cups cold water (you can use beer for a fuller flavor), add the minced garlic to the water, and top with 2 rosemary sprigs. **Do not add potatoes and carrots at this point.
Cook on 275 degrees for 3 to 3 1/2 hours. Pull out of oven to add potatoes and carrots. Place remaining sprigs of rosemary on top. Return to oven for another hour.
This recipe for corned beef will melt in your mouth, so simply plate it and serve. It is incredibly tender and flavorful.
Corned Beef and Cabbage
Hi Everyone, St. St. Patrick’s Day is quickly approaching; what are you having for dinner?
Did you see my last, recent Irish-American-themed recipe, Irish Coffee?
This recipe for corned beef and cabbage is one of my favorites because it uses just a few ingredients: corned beef brisket, seasoning packet, baby red potatoes, carrots, and wedges of green cabbage.
Although I’ve heard of some recipes incorporating a variety of additional ingredients, I believe simplicity is best.
It keeps the dish simple, economical, and perfectly balanced.
The seasoning packet that comes with the corned beef brisket is to be used in this recipe.
It’s fine if you prefer to use your own spice mixture.
This recipe for corned beef and cabbage is the easiest one to make for a busy mom like me because I like to keep things straightforward and because I typically cook while holding a toddler at my leg.
I grew up eating corned beef and cabbage, which is a specialty of Irish Americans. Patrick’s Day.
My Irish heritage is on my dad%E2%80%99s side of the family (I%E2%80%99m 36% Irish/Scottish/GB) from the Boston, MA area and I remember having this dish at my grandparent%E2%80%99s house every year this time of year
I love this kind of food because it reminds me of the meals I ate as a child, so to me, it is comfort food and a complete meal.
Ingredients for Corned Beef and Cabbage
- 2-4 pounds of corned beef brisket (with seasoning packet)
- sufficient cooking water to completely cover the brisket in the Dutch oven
- Wash and cut 1 head of cabbage into wedges with an even thickness.
- Baby red potatoes (all the same size), 1 pound 8 ounces (24 ounces/680 grams), washed
- 5-6 medium carrots, washed, ends cut and peeled
- fresh black pepper for serving
- large Dutch oven
- vegetable peeler
- cutting board
- chef’s knife
- colander
- large wooden spoon for stirring
- large platter for serving
How to Make Corned Beef and Cabbage
Place the corned beef and cover the brisket with water in a large Dutch oven on the stovetop. Add the spices to the spice packet. Bring to a boil and reduce to a simmer. When the brisket is tender, simmer it covered for 50 minutes per pound. While the brisket is cooking, you can prepare the vegetables.
Red potatoes and prepared carrots should be added after the brisket has finished cooking and cooked for a further 15 minutes, or until the vegetables are tender. Add the cabbage wedges and cook for another 15 minutes.
The meat should be taken out of the Dutch oven and left to rest for 15 minutes before cutting. Make sure to cut the brisket across the grain when you slice it. Place the vegetables on a serving platter once they are cooked and tender. To serve with the corned beef and cabbage, use any broth. Enjoy!.
Because the skin of carrots is bitter, be sure to peel them.
The baby red potatoes are the perfect size for eating, so I adore their size.
You can simply cut down larger red potatoes to make them smaller and cook more quickly if you have them.
Let us know in the comments if you try this recipe for corned beef and cabbage!
If you like it, please rate the recipe too!
Thank you for reading and following along!
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A traditional Irish-American family meal, corned beef and cabbage is frequently served on St. Patrick’s Day. In a Dutch oven over the stove, corned beef brisket, baby red potatoes, green cabbage wedges, and carrots are cooked to perfection.
- 2-4 pound corned beef brisket (with seasoning packet)
- sufficient cooking water to completely cover the brisket in the Dutch oven
- Wash and cut 1 head of cabbage into wedges with an even thickness.
- Baby red potatoes (all the same size), 1 pound 8 ounces (24 ounces/680 grams), washed
- Wash, trim, and peel the ends of 5 to 6 medium carrots before slicing them into 3 inch pieces.
- fresh black pepper for serving
- (Amount to taste; optional; depends on how salty the brisket is) Kosher salt
- Place the corned beef and cover the brisket with water in a large Dutch oven on the stovetop. Add the spices to the spice packet. Bring to a boil and reduce to a simmer. When the brisket is tender, simmer it covered for 50 minutes per pound. While the brisket is cooking, you can prepare the vegetables.
- Red potatoes and prepared carrots should be added after the brisket has finished cooking and cooked for a further 15 minutes, or until the vegetables are tender. Add the cabbage wedges and cook for another 15 minutes.
- The meat should be taken out of the Dutch oven and left to rest for 15 minutes before cutting. Make sure to cut the brisket across the grain when you slice it. Place the vegetables on a serving platter once they are cooked and tender. To serve with the corned beef and cabbage, use any broth. Enjoy!.
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Please be aware that the calculated nutrition is only a rough estimate.
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- Recipe for Corned Beef and Cabbage first appeared on 3/15/2019.
- Updated & republished: 3/9/2020, 3/14/2021, 3/15/2022, 3/10/2023
Corned Beef, Cabbage, Potatoes, and carrots Irish meal made easy!
FAQ
How long does it take to boil potatoes and carrots?
The cooking process is initiated by boiling the carrots and potatoes in salted water for just five minutes. The roasted carrots and potatoes don’t dry out or turn rubbery when they are finished cooking because they are baked on the sheet pan at a higher temperature.
Should you cover corned beef when cooking?
You will cover the pan or wrap the roast in aluminum foil to prevent it from drying out because corned beef requires moist heat to cook. Check the liquid as it cooks, replenishing it if needed. You can add vegetables during the last hour of cooking.
What is the cooking time for corned beef?
Cook for two and a half to three hours for a two to three-pound corned beef brisket. Cook for three to three and a half hours for a three to five-pound corned beef brisket. STOVE: Put the brisket fat-side up in a big pot and add water to the top of the pot. The water should be heated until it boils, then it should be simmered for about a pound at a time.
Which side of corned beef goes up when cooking?
Put the vegetables on a plate, top with the corned beef, fat side up, and sprinkle with pickling spice. Add enough water to almost cover the meat (4 to 6 cups). Corned beef should be covered and cooked on high for 4 1/4 hours (or 8 1/2 hours on low).