Corned Beef and Cabbage
Slow-simmered corned beef brisket with cabbage, potatoes, and carrots for a classic holiday plate.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 4 hours 15 minutes.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
Corned Beef and Cabbage takes about 4 hours 15 minutes and serves 8. Corned beef and cabbage is the centerpiece of many St.
Helpful guides
Instructions
Remove the brisket from its packaging and place it fat side up in a stockpot. Add the spice packet, onion, garlic, and enough cold water to cover by 1 inch. Do not rinse the meat; the seasoned broth supplies full flavor during the long, gentle simmer.
Bring the pot to a boil over high heat, skimming foam from the surface with a spoon. Reduce the heat to low so the liquid barely trembles, then cover with the lid slightly ajar. Simmer gently for 3 hours, turning the brisket once halfway through.
Add the potatoes and carrots to the pot, tucking them around the brisket so they stay submerged. Cover and continue simmering for 30 minutes until the vegetables begin to soften. The brisket should feel increasingly tender when pierced with a fork.
Set the cabbage wedges on top and spoon hot broth over them. Cover and simmer 25 to 30 minutes more, until the cabbage turns silky and a knife slides easily through the stems. Total cooking time runs about 4 hours from the first boil.
Lift the brisket to a cutting board and check the thickest section with a thermometer; it should read at least 190 degrees Fahrenheit and pull apart with gentle pressure. Tent loosely with foil and rest 15 minutes so juices settle before slicing across the grain.
Arrange thick slices of beef on a platter with the drained cabbage, potatoes, and carrots. Spoon a little hot broth over the vegetables and serve mustard alongside. Refrigerate leftovers promptly and reheat until steaming and 165 degrees inside for safe serving.
Troubleshooting — fixes, not repeats
- If the brisket stays tough, it needs more time rather than more heat; keep simmering on low and check every 30 minutes until it shreds past 190 degrees.
- If the broth tastes too salty, lift out the meat and stir in 2 cups of water, then finish the vegetables in the milder liquid before serving.
- If cabbage turns mushy, the wedges were added too early or cut too small; keep the core intact and add them only for the final 30 minutes.
- If slices crumble while carving, cut thicker pieces across the grain with a sharp knife after the full 15 minute rest under foil.
Make it your way
- Old Dhaka style: Swap red potatoes for Yukon Gold or add parsnips with the carrots for a sweeter broth.
- For a glazed finish, brush sliced beef with a mix of mustard and brown sugar and broil 3 minutes until browned at the edges.
- Cook in a slow cooker on low for 9 hours, adding vegetables for the final 3 hours.
- Use leftover beef and cabbage in skillet hash with diced potatoes and onion.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on the stove or in the microwave until steaming and reaching 165 degrees throughout.
Freeze beef and vegetables in separate freezer bags for up to 3 months; thaw overnight in the refrigerator.
FAQ
How do I know corned beef is done?
The thickest part should read at least 190 degrees Fahrenheit on an instant-read thermometer, and a fork should slide in with little resistance. Brisket collagen softens well above standard doneness temperatures, so tender texture matters more than color. Rest the meat 15 minutes before slicing across the grain.
Should I use the spice packet?
Yes, the packet seasons the broth with traditional pickling spices such as mustard seed and bay. Sprinkle it over the brisket at the start so flavors circulate during the simmer. For stronger seasoning, add 1 teaspoon each of whole peppercorns and mustard seed to the pot.
Can I cook this in a slow cooker?
Yes. Place the brisket with seasonings and water in a large slow cooker and cook on low 8 to 9 hours. Add potatoes and carrots for the final 3 hours and cabbage wedges for the last hour. Confirm 190 degrees and fork tenderness before resting and slicing.