Enjoy this easy traditional Irish corned beef and cabbage boiled on the stove top for St. Patrick’s Day!
Easy Corned Beef and Cabbage
You know how some recipes are so good they just make you look forward to certain holidays all year? That’s what corned beef and cabbage is for me. It’s just soul satisfying food that I really really really love. Whether it’s for New Year’s or St. Patrick’s Day, it’s a special meal I look forward to.
I used to use the spice packets that come with the corned beef, but once I learned how to make my own homemade corned beef seasoning, I realized it was 100 times better!
I’ll never make it with the store bought packet again. Since it only takes a few minutes to make, I highly recommend you try making your own spice packet, too.
Do You Rinse Corned Beef Before Cooking?
Yes, it’s best to rinse it before cooking it. Rinsing it helps remove the extra salt, so you don’t end up with a dish that’s way too salty. Don’t worry about rinsing off all the flavor! It will still be salty enough.
Is It Better To Boil Or Bake Corned Beef?
Simmering the corned beef brisket is my favorite way to cook it. It turns out juicy and totally melt in your mouth fall apart tender.
If you boil it on too high of a temperature, it will be tough and chewy. So simmering at a low and slow temperature is definitely the way to go.
If you choose to bake it, you’ll still need to simmer it for a bit first to remove some of the curing salt. Baked corned beef tends to be less juicy, but it does have a nicer crust.
For the best of both worlds, you can simmer it and then finish it in the oven to get a nice crust.
How To Serve It
I love having it with all the vegetables. Cabbage, potatoes, carrots, and onions are my go-to additions to this meal.
I also love having it with a thick slice of Irish Soda Bread. Mustard sauce and creamy horseradish sauce are both popular condiments to serve with it.
A really important tip for serving it is: slice against the grain. This is SO critical. It makes all the difference in how tender the meat is.
How To Use Up Leftovers
Leftovers may seriously be one of the best parts about making corned beef. It tastes amazing in so many different things. Some of my favorite ways to use it are:
- Reuben Sandwiches
- Fried With Rice
- Breakfast Hash (or sautéed with eggs)
- With French Fries
- Seared With Broccoli (like a new take on beef and broccoli)
- On Toast With A White Gravy
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If you like this recipe, be sure to check out our other reader favorite Irish recipes:
- 3 - 4 pounds corned beef brisket
- 1 batch Corned Beef Seasoning
- 10 small red potatoes
- 4 medium carrots (peeled and cut into 3” pieces)
- 1 small head cabbage (cut into small wedges - with core)
- 1 medium yellow onion (cut into quarters)
- Rinse the corned beef in cold water and then add it to a large Dutch oven or lidded heavy bottomed pot. Cover with water by 1” and add the corned beef seasoning blend. Bring to a boil and then turn the heat down to a simmer. Cover and simmer for 2 1/2 - 3 hours (or until it’s tender).
- Add the potatoes and carrots, and simmer covered for 15 minutes (or until they’re almost tender). Add the cabbage and onion and simmer covered for an additional 15 minutes.
- Remove the pot from the stove and let it rest for 15 minutes before serving.
Slice meat against the grain for serving.
Be sure to cut each cabbage wedge to include a bit of the core. That will keep the wedge in tact while it cooks, which makes it prettier for plating.
Amount Per Serving: Calories: 949Total Fat: 48.7gCarbohydrates: 71.4gNet Carbohydrates: 60.3gFiber: 11.1gSugar: 12.3gProtein: 56.2g
Nutrition information isn’t always accurate.
Try making this traditional corned beef and cabbage for St. Patty’s Day or for New Year’s!