This Corned Beef and Cabbage recipe will be your new go-to recipe every year! The corned beef simmers in a pot with some aromatics and your house will smell amazing!
For years, I would scroll past food blogs that shared recipes for corned beef because I had this mentality of thinking it would taste bad before even trying it. Corned beef is definitely not the greatest-looking cut of beef there is. I would much rather prefer a chuck roast over that.
It would have probably been better to share this recipe a few weeks ago but of course I waited until 2 days before St Patrick’s Day to share this recipe. Which will probably be made yearly now around this time of year. Corned beef is really good shredded and I highly recommend doing this before adding it to the soup even though the recipe instructions don’t say that. Oh yeah, and you can never go wrong with an Alton Brown recipe. The broth was very flavorful and Aldi has all these ingredients on sale now, minus the spices.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Corned Beef Brisket - 2 to 2 ½ pounds
Ground Black Pepper - ground
Allspice - whole
Bay Leaves - crushed or left whole
Carrots - I used baby carrots, cause I’m too lazy to cut them
Onion - yellow or red
Potatoes - Russet potatoes or Yukon gold
Celery - I didn’t add any celery to this since there was cabbage in it.
One Small Head of Cabbage - find the smallest one you can
How to make Corned Beef and Cabbage
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 ½ hours.
- After 2 ½ hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Tools Used for Corned Beef and Cabbage
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
NutriChef 15-Quart Stainless Steel Stock Pot Pot-18/8 Food Grade Heavy Duty Induction-Large, Stew, Simmering, Soup See Through Lid, Dishwasher Safe NCSP16
imarku Japanese Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives High Carbon German Stainless Steel Sharp Paring Knife with Ergonomic Handle
Other Recipes To Try
Air Fryer Bacon and Egg Toasts
If you’ve tried this Corned Beef and Cabbage or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Alton Brown - Corned Beef and Cabbage
- Prep Time: 30 min
- Cook Time: 3 hr
- Total Time: 10 minute
- Yield: 8 1x
Ingredients
- 2 to 2 ½ pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- ½ pound diced carrots, approximately 4 small
- ½ pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- ¼ pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
Instructions
- Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 ½ hours.
- After 2 ½ hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Notes
My Personal Points: 12 (I have potatoes as a free food)
- Category: Medium
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1
Keywords: corned beef and cabbage
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