Easy Corned Beef and Cabbage

Celebrate tradition with this easy corned beef and cabbage recipe, a comforting one-pot meal that’s perfect for St. Patrick’s Day or any cozy family dinner. Tender corned beef brisket is simmered to perfection with aromatic onion, garlic, and bay leaves, then paired with hearty red potatoes, sweet carrots, and savory green cabbage for a complete and satisfying dish. With just 15 minutes of prep time and simple step-by-step directions, this recipe is as foolproof as it is flavorful. The vegetables soak up the rich, savory broth, creating a medley of melt-in-your-mouth textures and vibrant flavors. Garnish with fresh parsley for a touch of color, and enjoy a classic Irish-American meal that’s as wholesome as it is delicious. Perfectly seasoned and easy to prepare, this dish is sure to be a hit at your table!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 3 pounds corned beef brisket
• 8 cups water
• 1 large onion
• 4 garlic cloves
• 2 bay leaves
• 1.5 pounds small red potatoes
• 4 medium carrots
• 1 head green cabbage
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Place the corned beef brisket in a large pot and cover it with 8 cups of water. If your corned beef package includes a seasoning packet, add it to the pot.

Step 2

Peel and quarter the large onion, and add it to the pot along with the garlic cloves and bay leaves.

Step 3

Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the corned beef cook for approximately 2.5 hours, or until it becomes tender. Skim off any foam that may accumulate on the surface.

Step 4

While the corned beef is cooking, prepare the vegetables. Wash the red potatoes and leave them whole or halve them if they are large. Peel the carrots and slice them into 2-inch pieces. Quarter the cabbage head and remove the core.

Step 5

After 2.5 hours, add the potatoes and carrots to the pot with the corned beef. Cover and continue simmering for 20 minutes.

Step 6

Add the cabbage wedges to the pot and cook for an additional 15 minutes, or until the cabbage is tender but not mushy.

Step 7

Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing it against the grain into thin slices.

Step 8

Season the vegetables with salt and black pepper to taste.

Step 9

Serve the sliced corned beef alongside the cabbage, potatoes, and carrots. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	4521.5 grams (4521.5g)

Amount per serving	% Daily Value*
Calories	3834

Total Fat 196.20g	252%
Saturated Fat 97.40g	487%
Polyunsaturated Fat 0.00g
Cholesterol 1334mg	445%
Sodium 13283mg	578%
Total Carbohydrate 179.60g	65%
Dietary Fiber 21.80g	78%
Total Sugars 52.90g
Protein 361.30g	723%

Vitamin D 0IU	0%
Calcium 401mg	31%
Iron 34mg	188%
Potassium 4088mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 36.8%

Carbs: 18.3%