This Corned Beef and Cabbage is a classic comfort food dinner that’s hearty, flavorful, and surprisingly simple to make. Braised low and slow in a flavorful mix of beer and ginger beer, the brisket turns out melt-in-your-mouth tender—perfect for St. Patrick’s Day or any cozy weekend dinner. With buttery potatoes, sweet carrots, and perfectly cooked cabbage, this is a one-pot meal that hits all the right notes.
💚 Why this is the best corned beef and cabbage recipe
Corned beef is something I just love because there’s something about the combination of buttery vegetables and hearty beef, with hints of pickling spices and mustard that’s oh-so comforting.
But let’s be honest—corned beef can sometimes turn out dry, bland, or just plain boring. But not this one. I’ve tested and re-tested until I landed on a version that’s rich, balanced, and full of flavor from the first bite to the last.
- Balanced broth – Using both beer and ginger beer gives the cooking liquid a subtle sweetness that perfectly complements the salty beef.
- Tender, not mushy – The vegetables cook in the flavorful broth after the meat, so they turn out tender and buttery—not overcooked or falling apart.
- No bland cabbage here – Gently finishing the vegetables in butter and parsley takes this dish from rustic to restaurant-worthy.
Printable recipe
Corned Beef and Cabbage
Ingredients
- 1 (3 pound) corned beef brisket with spice packet (see notes if curing your own brisket)
- 1 (12-oz) bottle beer (see notes for suitable types of beer)
- 12 oz ginger beer see notes for specifics
- 1 pound red potatoes cut into 1 to 2 inch pieces
- ½ pound carrots peeled, halved lengthwise and cut into 2 inch pieces
- ½ small head green cabbage cut into 4 wedges (do not remove core)
- 2 tablespoons butter
- 2 tablespoons chopped parsley
- salt and pepper to taste
- 1-2 tablespoons Dijon mustard optional
Instructions
- Prepare meat for cooking: Remove corned beef from packaging and rinse under cold water. Pat dry with paper towels. Place in large pot or Dutch oven, fatty side facing up. Add beer, ginger beer and spices from packet. If needed, add water or beef broth to cover meat fully.1 (3 pound) corned beef brisket, 1 (12-oz) bottle beer, 12 oz ginger beer
- Cook meat: Place pot over high heat and bring to a boil. Reduce heat to a simmer. Cover pot with lid and cook for around 3 hours, or 50-60 minutes per pound of meat. Beef should be fork-tender when ready.
- Cook vegetables: Once meat is tender, remove to a platter and tent with foil to rest. Place potatoes and carrots in beer broth, lay cabbage on top. Cover and simmer for 15-25 minutes, until vegetables are buttery.1 pound red potatoes, ½ pound carrots, ½ small head green cabbage
- Finish: Melt butter in wide pan. Remove vegetables from broth (do not discard broth). Add vegetables and chopped parsley to pan, very gently coat with butter (do not smash vegetables). Season with salt and pepper to taste. Combine some of the cooking liquid with mustard, if desired.2 tablespoons butter, 2 tablespoons chopped parsley, salt and pepper, 1-2 tablespoons Dijon mustard
- Serve: Cut rested beef against the grain into ½ inch slices. Serve with vegetables and mustard-seasoned broth.
Notes
- Rinse the brisket before cooking to remove excess brine and prevent over-salted meat.
- Use a light ale or lager for a balanced flavor. For a sweeter broth, add ginger beer—but don’t use ginger ale.
- Always cook brisket fat-side-up for the most tender result.
- Simmer gently (don’t boil!) to avoid tough meat.
- Rest meat before slicing and cut against the grain for best texture.
- Tossing the cooked vegetables in butter and parsley adds richness and color.
- Leftovers reheat well and freeze beautifully!
🥕 Ingredient notes
Here’s everything you need to make this hearty one-pot dinner, plus a few helpful tips:
- Corned beef brisket: You’ll want a 3 lb piece, ideally with the spice packet included. If curing your own brisket or using an uncured one, see notes below for a homemade spice blend.
- Beer: I recommend a mild ale or lager for the best flavor—nothing too bitter. A dark stout gives a stronger, deeper flavor, if that’s your thing. You can also use dry white wine if you’d rather skip beer entirely.
- Ginger beer: Not to be confused with ginger ale! Ginger beer adds subtle spice and sweetness to balance the savory broth. You can sub with more beer if preferred; or if you prefer to skip the regular beer, use all ginger beer instead—my personal favorite!
- Red potatoes: Cut into 1–2 inch pieces so they cook through evenly but hold their shape.
- Carrots: Peel, halve lengthwise, and chop into 2-inch chunks—so they cook at the same rate as the potatoes.
- Green cabbage: Keep the core intact when cutting into wedges so the pieces don’t fall apart as they simmer.
- Butter + parsley: A quick butter toss at the end makes the vegetables feel extra special (trust me, it’s worth it).
- Dijon mustard (optional but highly encouraged): Stirred into a little reserved broth for a tangy drizzle over the sliced beef.
👩🍳 Pro tips from my kitchen
This isn’t just a throw-it-in-and-hope-for-the-best kind of meal. These tips are the difference between average and absolutely craveable:
- Rinse the brisket: Yes, really! Always rinse your corned beef after unwrapping—otherwise it can turn out overly salty.
- Trimming fat: If your corned brisket has a thick fat layer on top, you may want to trim it before cooking. Do not trim away all of the fat, leaving a thin layer helps to keep the brisket from drying out.
- Fat cap up: Place the meat fat-side-up in the pot so it bastes itself as it cooks.
- Simmer, don’t boil: A gentle simmer keeps the brisket juicy and tender. Boiling = tough and dry.
- Don’t skip the rest: Letting the meat rest before slicing helps the juices settle and keeps it super moist.
- Butter the veggies: Sautéing the cooked vegetables in butter and parsley at the end is a small step that delivers big flavor payoff.
Internal temperature: For most meat cuts, I recommend using a food thermometer to check for doneness. But while corned beef is technically “done” at 145°F with a 3 minute rest as per the USDA, it needs longer cooking to turn out tender. And don’t be alarmed if the meat looks pink inside when slicing, that’s because it’s pickled with sodium nitrate.
🥣 Step-by-step: How to make corned beef and cabbage
Here’s exactly how I make this rich, hearty classic — from seasoning the brisket to buttering the vegetables:
Slice the brisket against the grain and serve with buttery vegetables and a drizzle of mustard-spiked broth for maximum flavor!
🔄 Variations
Make it your own! Here are a few easy ways to switch things up while keeping the flavors just right:
- Slow cooker version: Cook the brisket in your Crockpot on LOW for 8–10 hours, then add the vegetables for the last 2–3 hours.
- Add more vegetables: Parsnips, rutabaga, or turnips are great additions for an earthier twist.
- Skip the beer: Use all broth or a mix of broth and dry white wine if you prefer an alcohol-free version.
- Brisket only: Short on time? Cook just the corned beef, then serve it with mashed potatoes and sautéed cabbage on the side.
- Cabbage steaks: Instead of simmering cabbage in the broth, roast wedges in the oven for caramelized edges and a bit of texture contrast.
❄️ Serving & storage tips
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Cool completely, then freeze sliced beef and vegetables (together or separately) for up to 3 months. Freeze the broth separately if you want to save it for reheating.
- Serving: Slice the corned beef against the grain for the most tender texture. Drizzle with a bit of the cooking broth or mustard sauce and serve with veggies on the side.
While this recipe doesn’t necessarily need anything to serve it with, it certainly doesn’t hurt to bake up a loaf of a traditional whole wheat Irish Soda Bread (the kind without sugar or raisins – it’s just like a rustic, artisan country loaf).
If you have big eaters who love potatoes, it never hurts to make up a batch of Colcannon on the side. For a more American-Irish dinner, you can never go wrong with Mac and Cheese! For something a little different and refreshing, try a Three Bean Salad or a Broccoli Salad.
❓ FAQs
Yes! Cook the corned beef on LOW for 8–10 hours; add the root vegetables for the last 2 hours, the cabbage for the last hour to prevent overcooking.
Rinsing removes excess brine from the packaging, which helps prevent the meat from turning out overly salty.
A light ale or lager works best for balanced flavor. Avoid IPAs or heavily hopped beers, which can make the broth too bitter.
This is one of my most-loved cozy dinners—especially around March!
💬 Did you make this recipe?
I’d love to know how it turned out! Leave a comment and a star rating below — I read every single one. And if you made it your own with extra veggies or your favorite beer, tell me all about it!
📌 Pin for later
Don’t forget to save this Corned Beef and Cabbage recipe so it’s ready for your next cozy weekend dinner — or when St. Patrick’s Day rolls around! With tender brisket, buttery veggies, and the most flavorful broth, this one’s a keeper.
Stephanie says
I found the recipe on Google last night, when I was searching because my husband brought home 3lbs of corned beef that was on sale. Yours looked best to me and it didn’t disappoint!!!! Didn’t use ginger beer (had none) but two bottles of light beer. Was tasty, will def try with the ginger beer next time. thx for sharing
Nora says
Glad you liked the recipe, Stephanie! It’s super tasty with the beer, but I do hope you’ll give the ginger beer version a try sometime!
Holly says
Made last nite for an early saint paddy’s day dinner and everything was gone in seconds!!!! New fave for sure!
Nora says
I’m so glad, Holly!