Tender corned beef and cabbage with potatoes and carrots

Best Corned Beef and Cabbage Recipe for St. Patrick's Day (Tender & Flavorful)

Corned beef and cabbage

The ultimate St. Patrick’s Day comfort food—tender brisket, buttery potatoes, sweet carrots, and cabbage cooked just right. This simple method delivers big flavor with minimal effort, and it’s perfect for feeding a family or hosting friends. If you’re in the Omaha area, you can also start with our locally raised corned beef brisket for the most tender results.
  • Cook Time: 3 hr 15 min
  • Prep: 15 min
  • Servings: 6–8
  • Method: Stovetop Dutch Oven (plus slow cooker + Instant Pot options)

👉 👉 Order Corned Beef Brisket

Ingredients:

  • 4 lbs corned beef brisket
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 10 small potatoes, halved
  • 4 carrots, peeled and cut into 3-inch pieces
  • 1 small head of cabbage, cut into wedges
  • 8 cups beef broth
  • 1 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • Salt, to taste
  • Fresh parsley for garnish

Instructions:

  1. Rinse & prep brisket: Rinse corned beef under cold water to remove excess brine. Pat dry.
  2. Build the pot: Place brisket in a large pot/Dutch oven. Add onion, garlic, mustard seeds, peppercorns, and bay leaves.
  3. Add broth & simmer: Pour in broth to cover the brisket. Bring to a gentle boil, then reduce to a low simmer. Cover and cook 2½–3 hours, until fork-tender.
  4. Add root veggies: Add potatoes and carrots. Simmer 35–45 minutes until nearly tender.
  5. Add cabbage last: Add cabbage wedges and cook 15–20 minutes until tender (not mushy).
  6. Slice right: Rest brisket 10 minutes, then slice against the grain. Serve with vegetables and ladle a little broth over top.

👉 👉 Reserve Your Brisket for Pickup

 

Tips for Perfect Corned Beef and Cabbage:

For extra flavor, sear the corned beef before cooking in the pot to create a flavorful crust.

You can use a slow cooker to make this dish, cooking on low for 8 hours.

Serve with traditional mustard or horseradish sauce for a flavorful kick.

More tips

 

Why this recipe works

  • Low simmer keeps brisket tender
  • Veggies added later so they don’t turn mushy
  • Simple spices = classic flavor

Slow Cooker option

Cook brisket + spices + broth on LOW 8–9 hours. Add potatoes/carrots for last 2 hours. Add cabbage for last 30–45 minutes.

Instant Pot option

Pressure cook brisket + spices + broth 90 minutes (natural release 15 minutes). Remove brisket, then cook potatoes/carrots 5 minutes. Add cabbage 0–1 minute (quick release).

Storage & leftovers

  • Refrigerate up to 4 days
  • Freeze sliced corned beef up to 2 months (freeze with a little broth)

What to serve with it

  • Whole-grain mustard, horseradish, Irish soda bread, roasted Brussels sprouts

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