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closeup of sliced corned beef, cabbage, and diced potatoes and baby carrots
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Best Easy Corned Beef and Cabbage

Corned beef and cabbage is a hearty traditional St. Patrick's day meal made in one pot resulting in juicy tender seasoned corned beef and the classic recipe with cabbage, carrots, and potatoes!
Course Main Course
Cuisine American, Irish
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 756kcal

Ingredients

  • 4 pounds corned beef brisket with spice packet (3-4 pounds)
  • 4-5 cups water
  • 2 pounds red potatoes cut into quarters (about 7-10 medium potatoes)
  • ½ pounds baby carrots or 2 large carrots diced
  • 1 head head of cabbage cut into 4 wedges
  • 2 bay leaves optional

Instructions

  • Place the corned beef into large stock pot and seasoning packet.
  • Fill the pot with enough water to cover the beef. Add bay leaves if using.
  • Bring to a boil over medium high heat and then reduce to simmer and cover.
  • Cook covered for 2 hours.
  • Add quartered potatoes and carrots to the pot, bring to a boil again and cook for 30 minutes or until potatoes and carrots are tender.
  • Then add the cabbage wedges, bring to a boil again and cook for 15-20 minutes or until tender.
  • Remove the corned beef from pot and place on a serving plate and let stand 10 minutes prior to slicing.
  • Top with mustard or horseradish if desired.

Notes

If pot is too full after potatoes and carrots have cooked, remove them from the pot with a slotted spoon and place them in a bowl and cover with aluminum foil to keep warm. Then add the cabbage to the pot.
Add a quartered white or sweet onion in with the potatoes.
Add 4-5 cloves of minced garlic
Use 4 cups beef broth and a can of Guiness beer instead of water if desired
Add 4 tablespoons of butter
Add 8 ounces mushrooms if desired.
Top veggies with butter
Slice the meat against the grain.
Use red potatoes, yukon gold potatoes or white potatoes
Make a homemade Horseradish topping of ¾ sour cream, ¼ horseradish, 1 tablespoon dried chives and a tablespoon of lemon juice. 

Nutrition

Serving: 1serving | Calories: 756kcal | Carbohydrates: 36g | Protein: 49g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Cholesterol: 163mg | Sodium: 3772mg | Potassium: 1933mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5373IU | Vitamin C: 151mg | Calcium: 114mg | Iron: 7mg