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Homemade Best Corned Beef and Cabbage photo

Best Corned Beef and Cabbage

This Best Corned Beef and Cabbage is a cozy classic! Tender beef and vibrant veggies make for a delicious family favorite.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

For the Corned Beef and Vegetables:
  • 1 (4- to 5-pound) corned beef (rinsed, fat trimmed to 1 inch, spice packet discarded)
  • 4 cups chicken broth
  • 4 cups water
  • 12 carrots (peeled and divided; 3 chopped, 9 halved crosswise)
  • 2 ribs celery (chopped)
  • 1 onion (peeled and quartered)
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon allspice berries
  • 3 tablespoons butter
  • 1.5 pounds small red potatoes (scrubbed, about 9)
  • 1 head green cabbage (cut into 8 wedges, about 2 pounds)
  • Salt and freshly ground black pepper
  • Minced fresh parsley (for garnish, optional)

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Serving Platter

Method
 

Prepare the Corned Beef:
  1. Begin by rinsing the corned beef under cold water to remove excess salt. Trim any visible fat to about 1 inch to avoid greasiness. Discard the spice packet that comes with the corned beef as we will use our own spices.
Create the Broth:
  1. In a large pot or Dutch oven, combine the rinsed corned beef, chicken broth, and water. Add the quartered onion, chopped carrots, chopped celery, bay leaves, whole black peppercorns, minced thyme, and allspice berries. Bring the mixture to a boil over medium-high heat.
Simmer the Corned Beef:
  1. Once boiling, reduce the heat to a low simmer. Cover the pot and let the corned beef cook for about 2.5 to 3 hours, or until it is fork-tender. Remember to skim off any foam that rises to the surface during cooking.
Add the Vegetables:
  1. After the corned beef has simmered for a while, it’s time to add the remaining carrots, small red potatoes, and cabbage wedges. Gently place them around the corned beef in the pot, ensuring they are submerged in the broth.
Continue Cooking:
  1. Cover the pot again and allow the vegetables to cook for an additional 30-45 minutes, or until they are tender.
Serve:
  1. Once everything is cooked, carefully remove the corned beef and vegetables from the pot. Place the corned beef on a cutting board and let it rest for about 10 minutes before slicing against the grain. Serve the sliced corned beef alongside the vegetables, garnished with minced fresh parsley if desired.

Notes

  • Don’t rush the simmering process; a longer cook time results in more tender meat.
  • Ensure all ingredients are submerged for even cooking.
  • Resting the corned beef after cooking is crucial for easier slicing.