How do I store leftover corned beef and cabbage?

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop with a splash of the reserved broth to keep the meat moist. You can also freeze the cooked meat separately for up to 2 months.

Can I use red cabbage instead of green?

Yes, red cabbage is a great substitute. It adds a pop of color and a slightly earthier flavor. Keep in mind that red cabbage may bleed color into the broth and other vegetables, but it won’t affect the taste.

Is corned beef and cabbage gluten-free?

Generally, yes. Corned beef and cabbage is naturally gluten-free, but you should always check the packaging of your brisket spice packet and any other added ingredients to ensure they are certified gluten-free.

What’s the best cut of corned beef to use?

Both flat cut and point cut work well, but they offer different textures. Flat cut is leaner, slices more cleanly, and is ideal for presentation. Point cut is fattier and has more marbling, which can yield richer flavor and softer texture.

Corned Beef and Cabbage – Easy Recipe

Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: Irish-American
Ingredients: 4 lb corned beef brisket; 1 bay leaf; 1 head cabbage, cut into medium-sized wedges; 6 medium carrots, peeled and cut into 1-2 inch chunks; 1 yellow onion, quartered; 2 russet potatoes, cut into 1-inch chunks; Spice packet (included with brisket); Water (enough to cover brisket); 2 tbsp butter (for serving); Salt, to taste; Pepper, to taste

Description

Corned beef and cabbage is a classic Irish-American comfort food recipe featuring slow-simmered corned beef brisket, tender potatoes, carrots, and buttery cabbage cooked in a savory broth. Perfect for St. Patrick’s Day or any hearty dinner.

Ingredients

Scale

4 lb corned beef brisket
1 bay leaf
1 head cabbage, cut into medium-sized wedges
6 medium carrots, peeled and cut into 1-2 inch chunks
1 yellow onion, quartered
2 russet potatoes, cut into 1-inch chunks
Spice packet (included with brisket)
Water (enough to cover brisket)
2 tbsp butter (for serving)
Salt, to taste
Pepper, to taste

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Instructions

Remove the corned beef brisket from the packaging. Rinse if desired and place fat side up in a large Dutch oven.
Sprinkle the spice packet over the top of the brisket. Add the bay leaf.
Pour in enough water to barely cover the brisket. Bring to a boil, cover, reduce heat, and simmer for approximately 3 hours.
Add carrots, potatoes, and onion. Cover and boil for 5–10 minutes.
Add cabbage wedges on top. Cover again and continue boiling for an additional 5–10 minutes until vegetables are fork-tender.
Remove the meat and vegetables from the pot. Let the meat rest for 5–10 minutes before slicing against the grain.
Serve with buttered cabbage and a ladle of broth over the meat and vegetables. Season with salt and pepper to taste.

Notes

Corned beef is fully cooked at 145°F internal temperature but becomes more tender the longer it simmers.
Slice brisket against the grain for best texture.
Leftovers can be stored for up to 4 days and are perfect for corned beef hash.
Red cabbage can be substituted for green cabbage.
This recipe works well in a slow cooker or Instant Pot.

Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Category: Dinner
Method: Boiled
Cuisine: Irish-American

Nutrition

Serving Size: 1 plate
Calories: 418 kcal
Sugar: 5 g
Sodium: 2251 mg
Fat: 27 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 98 mg