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.
Do they really eat corned beef and cabbage in Ireland for St. Patrick’s Day?
Surprisingly, corned beef and cabbage is not a traditional Irish dish. Irish immigrants in the United States often bought the cheapest cut available—beef brisket—and paired it with cabbage, an inexpensive vegetable. The dish became associated with Irish-American St. Patrick’s Day celebrations.
What is corned beef?
Corned beef is brisket that has been cured using large, coarse grains of salt (the “corns”). Making your own cured brisket takes time, so most home cooks purchase pre-cured corned beef from the store to save effort.
What is the best cut of corned beef to buy?
You’ll generally find two cuts of corned beef: flat cut and point cut.
Flat cut brisket is relatively lean with a single fat cap on one side and is ideal for slicing.
Point cut brisket tapers to a point and contains more fat marbling, which makes it juicier and better for shredding. For this boiled corned beef and cabbage recipe, choose flat cut brisket so you can slice it cleanly when served.
How much corned beef per person?
Buying the right size brisket can be tricky when cooking for two. Aim for a 2-pound brisket, or 2.5 pounds at most, since corned beef will shrink during cooking. If you can’t find a small brisket, buy the smallest available and plan to use leftovers (see ideas below).
Ingredients for Corned Beef and Cabbage on the Stovetop
To make this stovetop corned beef and cabbage you will need:
- Corned beef brisket: flat cut
- Packet of spices: most store-bought corned beef includes a small spice packet
- Bay leaves, salt, and pepper: for seasoning
- Potatoes, cabbage, carrots, and onion: vegetables to simmer alongside the brisket
Do you rinse corned beef before cooking?
If you buy pre-cured corned beef, rinsing is optional. Some cooks rinse briefly to remove excess brine, but it isn’t required. If you cure your own brisket, rinsing before cooking can help reduce surface salt.
Do you leave the fat on corned beef?
Leave the fat cap on during cooking; the fat helps flavor and protect the meat while it simmers. Trim the fat off before serving if desired.
How to Make Stovetop Corned Beef and Cabbage
This classic method gently simmers the brisket in a spiced broth until tender, then finishes by cooking the vegetables in the same pot.
Key tips: keep the water flavorful by using the included spice packet plus bay leaves and pepper, maintain a gentle simmer rather than a rolling boil, and don’t rush—the brisket needs about 3 hours to become tender (less only if you use a pressure cooker).
You’ll need a pot large enough to hold the brisket and vegetables with a lid. A 5–6 quart Dutch oven works well for a small brisket and a few vegetables.
Step-by-step:
- Place the brisket in a large pot and cover with water. Add the spice packet, bay leaves, salt, and coarsely cracked black pepper. Submerge the meat as much as possible; it may still peek above the surface.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 2 1/2 hours, flipping the meat occasionally if it is exposed. Keep the pot at a gentle simmer; add water if it drops too low.
- Add the vegetables. Remove the lid, add diced potatoes, chopped cabbage, carrots, and onion. Bring back to a boil, then cook uncovered for 15–20 minutes or until the vegetables are fork tender.
- Drain, remove bay leaves, slice, and serve. Drain the pot, discard bay leaves, and slice the brisket against the grain. Serve with the vegetables.
What to serve with corned beef and cabbage
Traditional accompaniments include Irish soda bread or soda bread muffins. For dessert, consider a rich chocolate stout cake or another chocolate-stout inspired treat to continue the St. Patrick’s Day theme.
How to use up extra cabbage
Cabbage is often sold in sizes larger than needed for this recipe. If you have leftover cabbage, use it in slaws, stir-fries, soups, or sautéed sides—many easy recipes turn extra cabbage into additional meals during the week.
What to do with leftover corned beef
If your brisket yields leftovers, try these ideas:
- Corned beef hash—pan-fry diced corned beef with potatoes and onions for a hearty breakfast or dinner.
- Haluski (cabbage and noodles)—stir chopped cooked corned beef into sautéed cabbage and egg noodles for a filling pasta dish.
- Soups and stews—add shredded or diced corned beef to cabbage soups or vegetable stews for extra flavor and protein.
Corned Beef and Cabbage On Stove Top
4 servings
30 minutes
3 hours
3 hours 30 minutes
Corned beef and cabbage on the stovetop with carrots and potatoes is a hearty St. Patrick’s Day dinner prepared by gently boiling the meat and vegetables.
Ingredients
- 2 – 2.5 pounds flat cut corned beef brisket
- 1 packet of spices (should be included with corned beef)
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon coarsely cracked black pepper
- 1/2 pound Russet potatoes, peeled and diced (about 1–2 potatoes)
- 2 cups chopped cabbage (about 4 ounces)
- 1 large carrot, diced
- 1/2 cup diced onion (about half a small onion)
Instructions
- Place the corned beef, spice packet, bay leaves, black pepper, and salt in a pot large enough to hold the meat and vegetables. Add enough water to submerge the brisket (it may float and peek out). Bring to a boil.
- Once boiling, reduce heat to low and cover. Simmer the meat for about 2 1/2 hours, flipping occasionally if the top is exposed. Maintain a gentle simmer and add water if needed.
- Remove the lid and add potatoes, cabbage, carrots, and onion. Bring back to a boil and then cook uncovered for 15–20 minutes, until vegetables are fork-tender.
- Drain, discard bay leaves, slice the corned beef against the grain, and serve with the vegetables.
Notes
Complete the meal with a small Irish soda bread. If you have extra cabbage, use it in salads, sautés, or soups to avoid waste.
Recipe adapted from Alton Brown. Originally published March 5, 2020.