Corn Beef and cabbage is usually a treat for me because only have it once a year and and that one time would be on St. Patrick's Day. Here are some tips on how to make a great meal.


Original recipe makes 5 servings Change Servings

  • 3 pounds corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges


  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Kitchen-Friendly View

  • PREP 10 mins
  • COOK 2 hrs 25 mins
  • READY IN 2 hrs 35 mins