Best Corned Beef & Cabbage

Corned beef and cabbage has a bit of a reputation for being a once a year dish, but honestly, it’s way too easy and comforting to save for special occasions only.

This is the kind of recipe that doesn’t require a lot of prep, fancy techniques, or constant attention, which makes it perfect for real life cooking.

Everything cooks together in one pot, the flavors build on their own, and the result is a hearty, cozy meal that feels like you actually put effort in, even though you didn’t have to.

If you’ve never made corned beef and cabbage before, this is a great place to start!

What You Need to Make Corned Beef & Cabbage

Corned Beef Brisket This is the main event and it usually comes with its own seasoning, which makes things easy right from the start.
Water It sounds boring, but it turns into a super flavorful broth once everything gets cooking.
Onion This adds a little sweetness and helps round out the salty flavor of the beef.
Garlic Just a few cloves give the whole pot that comforting, savory smell while it simmers.
Bay Leaves You don’t really notice them on their own, but you’d miss them if they weren’t there.
Baby Potatoes These make the meal feel hearty and they soak up all that good flavor.
Carrots They add a touch of sweetness and some color to the pot.
Green Cabbage Soft and tender at the end, it’s perfect for catching all the broth and seasoning.

How to Make Corned Beef & Cabbage

1. Get the Beef Going

Set the corned beef in a large pot and cover it with water, then sprinkle in the spice packet that comes with it.

Add the onion, garlic, and bay leaves, bring it to a boil, then lower the heat and let it gently simmer.

If you see foam on top, just skim it off so the broth stays clean.

2. Let It Simmer Low and Slow

Cover the pot and let the beef cook until it’s fork tender, usually a couple of hours.

This is the part where the magic happens, so don’t rush it.

Keep the heat low enough that it’s bubbling softly, not aggressively boiling.

3. Add the Potatoes and Carrots

Once the beef is tender, drop in the potatoes and carrots and let them cook in the broth.

They’ll start soaking up all that flavor pretty quickly.

Cut the veggies into similar sized pieces so they cook evenly.

4. Finish With the Cabbage

Add the cabbage wedges last and let them cook just until tender.

Cabbage cooks fast and you want it soft, not mushy.

Nestle it into the broth instead of stirring too much so it keeps its shape.

5. Rest and Slice the Beef

Take the beef out of the pot and let it rest for a few minutes before slicing.

Cut it against the grain so it stays tender and easy to chew.

Spoon some of the broth over everything when serving to keep it juicy and flavorful.

Corned Beef & Cabbage Recipe

This classic corned beef and cabbage recipe is simple, hearty, and full of flavor.

It’s an easy one pot meal that works just as well for a holiday dinner as it does for a cozy weekend meal.

Ingredients

1 corned beef brisket with spice packet (3–4 lb)
10 cups water
1 small onion, quartered
3 cloves garlic, smashed
2 bay leaves
1 lb baby potatoes, halved
4 carrots, cut into chunks
1 small head green cabbage, cut into wedges

Steps

Place the corned beef brisket in a large pot and cover it with water. Add the spice packet, onion, garlic, and bay leaves.
Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours until the beef is fork tender.
Add the potatoes and carrots to the pot and cook for 15 minutes.
Add the cabbage wedges and continue cooking for another 10 to 15 minutes until the vegetables are tender.
Remove the beef from the pot and let it rest for a few minutes, then slice it against the grain. Serve with the vegetables and ladle some of the cooking liquid over the top.