Corned Beef Cabbage Dinner is a major part of many families St. Patrick’s Day celebration. It is also a great dinner to make any day of the year. This is simple one pot meal is a delicious dinner that has very little hands on time. You will need to to have 3 hours of cooking time though to get the best corned beef that is fork tender. This is an easy recipe with a slow cooking process.
Corned beef cooked right is flavorful and delicious. It is most commonly served with green cabbage, potatoes and carrots. It is comfort food at its best.
This a great slow cooker recipe as well. If you prefer this cooking method, follow the recipe below but double the cooking time and make sure you set your crock pot to the high setting to cook this.
If you would like to try another simple cabbage recipe, check out Colcannon. For some additional St Patrick’s day dinner recipes, check out Guinness Beef Stew, and Bangers and Mash.
If you have some leftover corned beef make Corned Beef Hash or check out Rueben Melt Dip.
If you would like to try some other St. Patrick’s day recipes check out St Patrick’s Day Irish Foods.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Point cut corned beef is a thick cut of beef that has a good amount of marbling and fat. While it is the most tender and flavorful cut, this juicy corned beef will shrink the most during cooking. This is the cut of corned beef that will fall apart when cooked and can be easily shredded. The recipe gives instructions for the extra amount of meat needed for this cut.
- Flat cut corned beef is the cut you want to purchase to get the perfect slices with very little fat. It will have a fairly consistent thickness. It is usually slightly more expensive than the point cut.
- Read The Best Cut of Corned Beef — Flat vs Point.
- Most corned beef that you purchase will include a small seasoning packet that has bay leaves and spices. If your corned beef does not have one , you can make this on your own. Combine 1 crushed bay leaf, 1 teaspoon whole peppercorns, and 1 teaspoon mustard seeds and a pinch of cloves and allspice.
SPECIAL EQUIPMENT NEEDED:
- Large Pot or Dutch Oven: To cook the corned beef, especially given its size (3 to 3.5 pounds), you’ll need a large pot or Dutch oven. It should be big enough to comfortably fit the brisket and enough water to cover it completely. A heavy-bottomed pot will provide even heat distribution during the long simmering process.
- Knife and Cutting Board: A sharp knife and a sturdy cutting board are essential for preparing the vegetables. You will need to peel and cut the potatoes, carrots, and cabbage before cooking.
- Vegetable Peeler: For peeling the potatoes and carrots. A good peeler can make this task much quicker and safer.
- Tongs or Slotted Spoon: To safely remove the corned beef and vegetables from the hot water once they are cooked.
- Aluminum Foil (optional): If you prefer to rest the corned beef after boiling it and before slicing, covering it with aluminum foil can keep it warm.
- Kitchen Thermometer (optional): To ensure the corned beef is cooked through to the right temperature. The USDA recommends cooking beef to a minimum internal temperature of 145°F (62.8°C) and then allowing it to rest for at least 3 minutes.
SUBSTITUTIONS:
- Yukon Gold or new potatoes can substitute well for red potatoes. They have a similar texture and flavor profile.
- Parsnips are a great substitute for carrots if you are looking for a similar texture but a slightly different earthy flavor.
- Red cabbage or savoy cabbage can be used as a substitute for green cabbage, though they will slightly alter the flavor and color of the dish.
HOW TO STORE CORNED BEEF CABBAGE DINNER:
- Cooked corned beef and the vegetables can last in the refrigerator for 3 to 4 days. Allow the cooked corned beef to cool to room temperature for a short period before refrigerating. Wrap the corned beef tightly in aluminum foil or plastic wrap, or place it into an airtight container. Place the vegetables into an airtight container.
- Cooked corned beef can be frozen for up to 3 months. Make sure the corned beef is at room temperature before freezing it. Wrap the corned beef tightly in heavy-duty aluminum foil, freezer wrap, or place it into a freezer bag or airtight container.
- Thaw the corned beef in the refrigerator overnight.
HOW TO REHEAT CORNED BEEF CABBAGE DINNER:
- To reheat the corned beef in the oven, preheat the oven to 350°F. Place the corned beef in a baking dish and add a small amount of broth or water to the dish. Cover with aluminum foil to keep the meat moist, and heat until the internal temperature reaches 165°F.
- You can also gently reheat the corned beef in a pot on the stove top over low heat with a bit of water or broth, covered, stirring occasionally, until it reaches 165°F.
Fill a large pot with cold water ¾ of the way to the top. Add the corned beef, garlic cloves and the spice packet that comes with the corned beef. Turn your burner to high heat to bring the water to a boil. Once it boils, turn the burner to low heat, cover the pot and let it simmer for 2.5 hours. Occasionally check it on it and turn it over with the fat layer cooking equally on the top and bottom.
Test the tenderness of the corned beef by inserting a sharp knife into the center. If you do not feel any resistance and you have tender meat, you can add the potatoes and carrots to the pot. You may need to raise the heat on the burner to the high setting again with this addition. Once it comes back to a boil, cover the pot and lower the heat back to the low setting. Let the potatoes and carrots cook for 15 minutes. Add the cabbage to the pot and cook for an additional 15 minutes.
Corned Beef Cabbage Dinner
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Ingredients
- 3 pound corned beef brisket (flat cut) or 3.5 pound (point cut)
- 2 cloves garlic, peeled but kept whole
- 1 spice packet
- 8 small red potatoes, peeled
- 4 medium carrots, peeled and cut in half
- 1 medium head of cabbage,(green)cut into quarters
Instructions
Fill a large pot with cold water ¾ of the way to the top.
Add the corned beef, garlic cloves and the spice packet that comes with the corned beef. (if your corned beef did not come with the seasonings packet, look at substitutions section to make your own)
Turn your burner to high heat to bring the water to a boil. Once it boils, turn the burner to low heat, cover the pot and let it simmer for 2.5 hours cooking process. Occasionally check it on it and turn it over with the fat layer cooking equally on the top and bottom.
Test the tenderness of the corned beef by inserting a sharp knife into the center. If you do not feel any resistance and you have tender meat, you can add the potatoes and carrots to the pot. You may need to raise the heat on the burner to the high setting again with this addition. Once it comes back to a boil, cover the pot and lower the heat back to the low setting.
Let the potatoes and carrots cook for 15 minutes. Add the cabbage to the pot and cook for an additional 15 minutes.
Make sure you test the tenderness of the vegetables by inserting a fork into the center.
Turn the burner off.
Remove the corned beef to a cutting board and let it sit for 5 minutes.
Slice the corned beef against the grain into thin slices.
Drain the vegetables.
Place the corned beef, potatoes, carrots and cabbage onto a large serving plate.
