Corned Beef and Cabbage
This Corned Beef and Cabbage is the ultimate comfort food—slow-simmered brisket, buttery vegetables, and a flavorful beer-based broth. Easy to make on the stovetop, it’s perfect for St. Patrick’s Day or any cozy weekend dinner!
Servings: 6 servings
Calories: 535kcal
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!
Nutrition
Serving: 1serving | Calories: 535kcal | Carbohydrates: 22g | Protein: 41g | Fat: 31g