Mom’s Corned Beef and Cabbage is full of flavor, due to slow-and-low braising of the brisket in a flavorful broth, combined with a delicious glaze of mustard, brown sugar and cloves. Potatoes, carrots and cabbage are cooked in the meat broth, infusing them with onion, garlic, clove and corned beef flavors.

(Photo by Brent Hofaker)
Table of Contents
  1. Best Corned Beef and Cabbage Recipe
  2. Corned Beef Cabbage Recipe Ingredients
  3. How to cook Corned Beef and Cabbage
  4. Serving Braised Corned Beef
  5. Corned Beef Cabbage FAQs
  6. Corned Beef and Cabbage (Stove Top Recipe)

Best Corned Beef and Cabbage Recipe

St. Patrick’s Day is just around the corner! While my family isn’t Irish, growing up, every March we were treated to my mom’s distinctive Corned Beef and Cabbage. In her typical style, she took the basic boiled corned beef brisket and amped up the flavor through two steps:

  1. She braised the brisket (cooking in a moderate amount of liquid over low heat for several hours) in a scrumptious broth of onion, garlic, whole cloves and bay leaf. Braising the meat in this spicy liquid not only ensures the meat comes out super flavorful, it’s also very moist and tender.
  2. As if that wasn’t enough, mom finished the brisket off with a glaze of Dijon mustard, brown sugar and cloves.

Cooking the potatoes, carrots and cabbage in the broth leftover from cooking the meat just layers in even more deliciousness. So put on some green and get cookin’!

What is Corned Beef Brisket?

Brisket is an inexpensive cut of beef, which is cured for around a week in a salt brine (a mixture of large salt crystals and water, sometimes with added seasonings) to make corned beef.

Why is it called Corned Beef?

The term “corned” refers to the size of salt crystals used to salt-cure beef – they are the size of a corn kernel.

Why is Corned Beef served with Cabbage?

Eating corned beef was popularized in the United States by Irish immigrants during the 19th century. They chose to pair it with cabbage, because it was an inexpensive vegetable. The two flavors work well together, so the combination stuck!

white plate with Mom's Corned Beef and Cabbage

Corned Beef Cabbage Recipe Ingredients

Here’s what you’ll need to make this delicious one-pot dinner:

  • Corned beef brisket
  • Yellow onion
  • Garlic
  • Whole cloves
  • Bay leaves
  • Small white potatoes (Yukon Gold or red-skinned)
  • Carrots
  • Cabbage,
  • Dijon mustard
  • Brown sugar (light or dark)
  • Ground cloves

Do you put onions in corned beef and cabbage?

Yes! Mom always flavored the corned beef cooking water with onion.

What kind of cabbage is best for corned beef?

I recommend using green cabbage which is readily available in grocery stores. When cooked, the leaves become soft, with a slightly sweet flavor. And, the taste, color and texture perfectly complement the the corned beef, carrots and potatoes.

What kind of mustard is best for corned beef?

For her corned beef brisket, mom liked to coat the top of the meat with Dijon mustard. For corned beef sandwiches, I recommend Dijon, yellow or spicy brown mustard.

Quick Tip

Make sure to rinse your corned beef brisket before cooking. It’s salt cured, and if you don’t rinse it, you could end up with an overly salty dish.

How to cook Corned Beef and Cabbage

Corned Beef and Cabbage is truly one of the easiest one pot meals you’re ever make! Here’s all you have to do:

  • Braise corned beef.
    Place corned beef, onions, garlic, whole cloves and bay leaves in large Dutch oven. Cover with water, cover and simmer on a stovetop for 3 hours (one hour per pound) or until fork tender.
  • Prep oven.
    Preheat oven to 350 degrees.
  • Remove beef; cook vegetables.
    Remove meat from liquid and set aside, leaving cooking liquid and spices in the pan. Add the potatoes and carrots. Cover, bring to a boil and cook for 10 minutes. Add the cabbage wedges and cook for an additional 20 minutes or until the vegetables are done.
  • Finish beef in oven.
    While the vegetables are cooking, spread the Dijon mustard on the fat side of the meat. Mix together the brown sugar and cloves and sprinkle over the top, pressing down to adhere to the mustard. Place beef in a shallow baking pan and bake for 20 minutes or until top is nicely glazed.
  • Slice beef and serve.
    Slice beef and serve with potatoes, carrots and cabbage on the side.

Serving Braised Corned Beef

Here are 3 suggestions for how to serve Corned Beef and Cabbage:

  1. Arrange slices of corned beef down the middle of a large serving platter, with the vegetables around the side. Serve buffet style (platter can be too heavy to pass at the table with everything on it!)
  2. Arrange beef slices on a serving platter, and place each vegetable in a serving bowl. Either serve buffet style or pass at he table family style.
  3. Place beef slices on individual dinner plates with single servings of the vegetables on the side.

How to Cut Corned Beef

Like slicing any beef, cut corned beef across the grain. The “grain” are those lines in the meat that all run in one direction – cut across those lines.

Best Side Dishes to Serve with Corned Beef and Cabbage

One of the beauties of this dish is that it’s a one pot meal so no additional side dishes are needed. I do like to serve some bread on the side – Anise BreadHerb Quick Bread, or Parmesan Buttermilk Cornbread are all delicious!

Corned Beef Cabbage FAQs

Corned Beef vs Pastrami – what is the difference?

While both corned beef and pastrami are salt cured, they are prepared with different cuts of beef, spices and cooking methods. You can find more details in this Eater article: What’s the difference between Corned Beef and Pastrami?

What is the best cut of corned beef?

For juicier, more flavorful beef, use what’s called point cut (which has more internal fat, or marbling). For easier cutting and more uniform slices, use the leaner flat cut.

Do you rinse corned beef before cooking?

Yes. I recommend rinsing and patting dry all meats before cooking. It’s especially important with corned beef, because it’s salt cured. If you don’t rinse it, you could end up with an overly salty dish.

Do you put corned beef fat side up or down?

Cook it fat side up. The top layer of fat helps to seal in the flavor.

Do you cook corned beef covered or uncovered?

Yes, mom always said that it should be cooked covered, to retain as much moisture as possible.

How long does corned beef take to cook?

I like to braise (or boil) it for 45 to 50 minutes per pound.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white plate with Mom's Corned Beef and Cabbage

Corned Beef and Cabbage (Stove Top Recipe)

Mom’s Corned Beef and Cabbage is full of flavor, due to slow-and-low braising of the brisket in a flavorful broth, combined with a delicious glaze of mustard, brown sugar and cloves. Potatoes, carrots and cabbage are cooked in the meat broth, infusing them with onion, garlic, clove and corned beef flavors.

  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 pounds corned beef brisket, rinsed and patted dry
  • 2 medium yellow onions, sliced
  • 1 teaspoon chopped garlic
  • 6 whole cloves
  • 2 bay leaves
  • 18 to 24 small ( 1 to 2 inch) Yukon gold or red-skinned potatoes, peeled
  • 6 medium to large  (but not baby) carrots, peeled and cut into 2” pieces
  • 1 medium to large cabbage, cut into 6 wedges
  • Dijon mustard
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cloves

Instructions

  1. Place corned beef, onions, garlic, whole cloves and bay leaves in large Dutch oven. Cover with water, cover and simmer on a stovetop for 2 1/4 to 2 3/4 hours (45 to 50 minutes per pound) or until fork tender.
  2. Preheat oven to 350 degrees.
  3. Remove meat from liquid and set aside, leaving cooking liquid and spices in the pan. Add the potatoes and carrots. Cover, bring to a boil and cook for 5 minutes. Add the cabbage wedges and cook for an additional 20 minutes or until the vegetables are done.
  4. While the vegetables are cooking, spread the Dijon mustard on the fat side of the meat. Mix together the brown sugar and cloves and sprinkle over the top, pressing down to adhere to the mustard. Place beef in a shallow baking pan and bake for 20 minutes or until top is nicely glazed. Watch carefully to make sure the glaze doesn’t burn.
  5. Slice beef and serve with potatoes, carrots and cabbage on the side.
  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Main dish, beef, gluten free
white plate with Mom's Corned Beef and Cabbage

Share This With The World

Categories

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


Latest Posts


Sign up for recipes, tips & more!
Join the club

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating