Cooking corned beef and cabbage on the stovetop with carrots and potatoes makes a simple, hearty St. Patrick’s Day dinner using the boiling method.
It never fails.
Every March my parents ask when they can come over for my stovetop corned beef and cabbage for St. Patrick’s Day.
We usually pick the Saturday closest to St. Paddy’s Day.
This meal is something I make once a year, largely because it takes several hours to cook.
I started thinking about how corned beef is often served as a large family meal and isn’t convenient for small households, so I worked on scaling the recipe down for two people.
You can absolutely enjoy boiled corned beef for St. Patrick’s Day without feeding an army.
This version is the same basic corned beef and cabbage I make every March, but scaled down—fewer potatoes, carrots, and less cabbage—so it’s better for a dinner for two.
Serving size will depend on the smallest corned beef brisket available at your store. Below I include ideas for leftover corned beef if your brisket turns out larger than expected.
