Corned Beef with Cabbage and Potatoes Recipe
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This Corned Beef with Cabbage and Potatoes Recipe is a one pot wonder that delivers a complete and flavorful meal in just a few hours. All you need is mustard, brown sugar, and beef broth — and the tiny spice packet — to season everything to perfection. Make this corned beef and cabbage stove top recipe for a hearty St. Patrick’s Day feast!
Corned Beef with Cabbage and Potatoes Recipe
It’s well past time I had an easy corned beef and cabbage recipe up on the site. I mean, what’s a St. Paddy’s Day feast without this comforting, savory meal?!
Everything comes out so tender and flavorful, plus everything cooks in one pot so you won’t have to worry about too much cleanup.
This corned beef with cabbage and potatoes recipe is incredibly easy to make… anyone can do it!
Finish off your meal with a festive dessert like Lucky Charms treats or these adorable leprechaun and shamrock cookies.
Ingredient Notes and Substitutions
- Corned Beef – You’ll find two different cuts of brisket available — flat and point cut. You can use either to make corned beef and cabbage on the stove top.
It usually comes with a spice packet too, which you’ll need! - Mustard & Brown Sugar – A tangy and sweet combo that melts right into the meat as it cooks!
I prefer yellow mustard and light brown sugar, but feel free to experiment with Dijon or stone ground mustard for something less sweet. - Beef Stock – Enhances the flavor of the beef and adds necessary moisture to the pot.
Vegetable broth is a decent substitute, or mix 1 tablespoon of Worcestershire sauce into 1 cup of water to use in place of the beef stock. - Carrots – Peel whole carrots before slicing, or scrub really well if you prefer not to peel them. You can also substitute a one-pound bag of baby carrots to save time.
- Potatoes – Red potatoes go best with this corned beef and cabbage stove top recipe!
They are buttery and waxy, which means they have loads of natural flavor but will still hold their shape. Yukon Gold or baby potatoes are the next best option. - Green Cabbage – This vegetable can be deceiving — I always end up with may more than I expected after it’s sliced!
Though, understand that the volume shrinks as it cooks too. A medium head of green cabbage will provide plenty of servings for this meal.
Tips and Tricks to Make This Corned Beef and Cabbage Stove Top Recipe
- Don’t use too much liquid.
It only needs to reach about ¾ of the way up the sides of the meat in the pot. Start with the lower amount of water and only add more if it looks like it needs it.
The beef will release extra juices as it cooks, and there will be plenty of steam as it’s covered and simmered too.
- Slice vegetables so they are somewhat uniform in size.
The bigger the pieces, the longer the veggies will take to cook. Smaller red potatoes can be sliced in half, but larger ones should be quartered.
Cut carrots into 1 ½ – 2-inch segments, and halve or quarter those if your carrots are really thick.
Remember that the cabbage will shrink down as it’s cooked. I usually slice the head into quarter wedges, then chop each of those into thick strips.
- Test the beef and veggies before adding the cabbage.
Potatoes and carrots are easy to check — as soon as you can easily insert a fork into each, they’re done!
Corned beef needs to reach a minimum internal temperature of 145°F to be safe to eat, but it can be cooked up to 190°F for the most tender results.
Once those ingredients are just about done, toss the cabbage in the pot and cook until it’s softened and slightly wilted.
Prep Ahead
- Clean and cut potatoes
- Peel and slice carrots
- Chop cabbage
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Slotted Spoon – Scoop veggies out of the pot with ease, leaving behind the cooking liquid.
Serving Suggestions
This corned beef with cabbage and potatoes recipe can be served as a full meal because it’s got a little bit of everything. Don’t forget extra mustard for dipping!
I’ll usually bake up a loaf of beer bread or soda bread and toss together a quick salad if I feel like it.
Wash it all down with a green beer or a festive cocktail — Irish Mules and Irish Trash Cans are a favorite around here.
And don’t forget about all those yummy leftovers! Warm up another plate or put the beef to use in other ways.
It’s delicious when chopped up and tossed into a breakfast hash or casserole or build an incredible sandwich with the sliced meat.
Storing and Reheating Corned Beef and Cabbage on Stove Top
Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. You can store the meat and veggies separately or together — it doesn’t really matter.
For easy corned beef and cabbage leftovers, load up a microwave-safe plate with a little bit of everything and microwave until warmed through.
Or heat leftovers in a skillet on the stove, starting with the beef, carrots, and potatoes, then adding the cabbage towards the end.
Cover or add a splash of liquid for moisture if needed.
Easy Corned Beef and Cabbage FAQ
That depends mostly on how you plan to serve it! Point cut has more marbling and fat and can sometimes be shaped more like a tri-tip roast. It’s best when slow cooked, becoming super tender and flavorful, and will shred when served.
Flat cut brisket is leaner and more uniform in shape, making it perfect for slicing. It’s the more common choice for any corned beef with cabbage and potatoes recipe.
Yes, with a few adjustments. Layer the carrots and potatoes on the bottom of your crockpot, then place the corned beef brisket on top.
Top with mustard, brown sugar, and spice packet, then pour the beef stock and water around the meat.
Cook on Low for 6-8 hours. You can add the cabbage during the last 30 minutes of cooking, until softened, or cook it separately on the stovetop.
The spice packet that comes with corned beef typically contains mustard seed, coriander seed, peppercorns, and crumbled bay leaf — at least in the U.S.
Dill, anise seeds, ginger, cloves, and cardamom pods are a few other popular choices in store-bought or homemade seasoning blends.
If your brisket doesn’t come with a spice packet, mix up your own with whichever spices you have on hand or sound good. Remember, a little goes a long way!
Enjoy!
With love, from our simple kitchen to yours.
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Corned Beef with Cabbage and Potatoes Recipe
Ingredients
- 3 pounds corned beef with a spice packet
- 2 teaspoons yellow mustard
- 2 tablespoons packed light brown sugar
- 1 cup beef stock
- 3/4-1 cup water
- 8 carrots, peeled and sliced
- 3 pounds red potatoes, washed and cut into pieces
- 1 head cabbage cut into thick slices
Instructions
- Unpack the corned beef, rinse, and place in a Dutch Oven.
- Add the mustard, the spice packet, and brown sugar on top of the corned beef.
- Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
- Place the Dutch oven over medium heat and bring to a boil.
- Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
- After 3 hours, add in the carrots and potatoes. Return to a boil.
- Cook for 15 minutes or until the vegetables are softened.
- Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
- Serve and enjoy!
Donna’s Notes
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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