Corned Beef Cabbage Potatoes (Printable)

Tender corned beef brisket cooked slowly with cabbage, potatoes, carrots, and savory spices for rich flavor.

# What You'll Need:

→ Meats

01 - 1 (3–4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cut into 6–8 wedges
03 - 2 lbs small Yukon Gold or red potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 2 medium yellow onions, peeled and quartered
06 - 3 cloves garlic, peeled

→ Liquids

07 - 8 cups cold water
08 - 1 cup low-sodium beef broth

→ Spices & Seasonings

09 - Spice packet from corned beef
10 - 2 bay leaves
11 - 8 black peppercorns
12 - 4 whole allspice berries (optional)

# How to Make It:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place in a large stockpot.
02 - Add water, beef broth, spice packet, bay leaves, peppercorns, allspice berries (if using), onions, and garlic to the pot. Bring to a boil over high heat.
03 - Reduce heat to low, cover, and simmer for 2 hours, skimming any foam from the surface.
04 - Add potatoes and carrots to the pot. Simmer, covered, for 30 minutes.
05 - Add cabbage wedges. Simmer, covered, for an additional 15–20 minutes, until all vegetables are tender.
06 - Remove the brisket from the pot and let rest for 10 minutes. Slice against the grain.
07 - Arrange sliced brisket and vegetables on a platter. Ladle some cooking broth over the top for extra flavor. Serve hot.

# Expert Advice:

01 -
  • The house smells incredible all day long, making it impossible not to feel cozy
  • Its a complete meal in one pot with minimal cleanup required
  • The leftovers somehow taste even better the next day
02 -
  • Slicing against the grain is nonnegotiable for tender meat, cutting with the grain gives you stringy, chewy pieces
  • The broth will be quite salty until the vegetables release their sweetness, so taste at the very end before adjusting seasoning
  • Cabbage overcooks faster than you think, check it after 10 minutes to avoid mushy vegetables
03 -
  • Buy the corned beef a week ahead and keep it in the brine for the deepest flavor penetration
  • If your pot seems overcrowded, remove some cooking liquid before adding vegetables, they should be mostly submerged
  • Let the meat come to room temperature for 30 minutes before starting, this ensures even cooking throughout

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