Corned Beef Cabbage Dinner

My grandmother never measured anything when making corned beef, she'd just drop the spice packet in with a knowing nod and let the whole house fill with that unmistakable scent of bay and peppercorns. We'd crowd into her tiny kitchen, cold March wind rattling the windowpane, while steam fogged up the glass. That smell meant spring was coming, even if there was still snow on the ground.

I once made this for a dinner party on a rainy Sunday and ended up with guests who wouldn't leave the kitchen, hovering around the stockpot with spoons. Someone accidentally sliced the beef with the grain the first time, and we all learned together why cutting against it matters. Now we laugh about that chewy dinner every time St. Patricks Day rolls around.

Ingredients

• 1 (34 lb) corned beef brisket with spice packet: The fat cap renders down during cooking, keeping the meat incredibly moist while infusing everything else in the pot
• 1 small head green cabbage cut into wedges: Wedges hold together better than shreds, absorbing the broth without falling apart into mush
• 4 large carrots peeled and cut into 2inch pieces: Cut them chunky so they dont turn to mush during the long simmer time
• 6 medium Yukon Gold potatoes peeled and halved: These hold their shape better than russets and have a naturally buttery flavor that needs nothing else
• 1 large yellow onion peeled and quartered: The onion sweetness balances the salty beef perfectly as it breaks down in the broth
• 3 cloves garlic smashed: Smashing releases more flavor than mincing, and the gentle simmer mellows the sharpness
• 10 cups water or enough to cover the beef: Everything cooks in this liquid, so it becomes a deeply flavorful broth youll want to save
• 2 bay leaves: Remove them before serving unless you want someone to bite into a surprise leaf
• 10 black peppercorns: These add subtle warmth throughout the meat without making it spicy
• 1 teaspoon mustard seeds optional: They echo the flavor in the spice packet and add tiny bursts of warmth
• Salt to taste: The beef is already cured, so wait until the end to see if you actually need more

Instructions

Rinse and start the pot:

Rinse the corned beef under cold water to remove excess brine, then place it in a large stockpot with the spice packet, bay leaves, peppercorns, mustard seeds, onion, and garlic.

Bring to a simmer:

Add enough water to cover the beef by at least 1 inch, bring to a boil over high heat, then reduce to low, cover, and simmer for 2 1/2 hours while your house fills with incredible smells.

Skim as you go:

Skim off any foam that rises to the surface during simmering to keep the broth clear and clean tasting.

Add the hearty vegetables:

Add the potatoes and carrots to the pot and simmer for 20 minutes until they start to soften.

Add the cabbage:

Place cabbage wedges on top of the other vegetables, cover, and cook for an additional 20 to 25 minutes until the cabbage is tender and all vegetables are cooked through.

Rest and slice the beef:

Remove the corned beef and let it rest for 10 minutes before slicing against the grain into thin, tender pieces.

Serve it up:

Arrange sliced beef and vegetables on a large platter and ladle some cooking broth over the top if you want extra flavor.

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There is something about placing that platter in the center of the table, steam still rising, that makes everyone fall quiet for a moment. This dish has turned casual Tuesday dinners into occasions worth remembering.

The Beer Trick

Replacing some of the water with a bottle of dark stout or porter adds incredible depth and richness that feels like you have been simmering this all day even if you have not. The beer enhances the beefy notes and gives the vegetables a subtle roasted character they would not otherwise have.

Make It Ahead

Corned beef actually slices better when it has been refrigerated overnight, and reheating the vegetables in the broth brings everything back to life beautifully. I have started making this the day before serving, which somehow makes the meal even more relaxing.

Leftover Magic

The leftover broth and vegetables transform into incredible hash the next morning, while thinly sliced cold corned beef makes sandwiches that will ruin all other sandwiches for you forever.

• Chop leftovers and fry with eggs for breakfast hash
• Pile cold slices on rye with mustard for the best sandwich of your life
• Freeze extra broth for a soup base that needs no additional seasoning

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May your kitchen smell like bay leaves and comfort, and may your St. Patricks Day be filled with full plates and fuller hearts.

Recipe Questions

→ How long should the corned beef simmer?

Simmer the corned beef brisket gently for about 2½ hours to achieve tender, flavorful meat infused with spices.

→ When should vegetables be added during cooking?

Add potatoes and carrots after 2½ hours of simmering and cook for 20 minutes before adding cabbage for an additional 20–25 minutes.

→ Can I use a different type of potato?

Yes, red potatoes can be substituted for Yukon Gold for a slightly different texture and flavor.

→ What spices enhance the flavor best?

The included spice packet combined with bay leaves, peppercorns, and garlic creates a rich, savory broth that complements the beef and vegetables.

→ Is it necessary to rinse the corned beef before cooking?

Rinsing the brisket under cold water removes excess brine, preventing the dish from becoming overly salty while maintaining flavor.