How to Make Corned Beef and Cabbage on the Stovetop

Corned beef and cabbage is a classic Irish-American dish that has become a staple for St Patrick’s Day celebrations This hearty one-pot meal is easy to make and full of robust flavors. Follow this step-by-step guide to learn how to prepare delicious corned beef and cabbage on the stovetop.

Ingredients

• 3-5 lb corned beef brisket with seasoning packet
• 1 onion, quartered
• 6 carrots, peeled and halved
• 6 small potatoes, peeled and quartered
• 1 small head green cabbage, cut into wedges
• 4 cups beef broth or Guinness beer
• 2 bay leaves
• 1 tsp whole black peppercorns
• Salt and pepper to taste

Equipment

• Large pot or Dutch oven with lid
• Slotted spoon
• Cutting board and knife
• Peeler
• Meat thermometer

Step 1: Prepare the Corned Beef

Rinse the corned beef under cold water to remove any excess salt. Place it in a large pot or Dutch oven. Add the onion, bay leaves, peppercorns and contents of seasoning packet. Pour in enough liquid (broth or beer) to just cover the meat.

Bring the pot to a boil over high heat. Then reduce heat to low cover and simmer for about 1 hour per pound adding more liquid if needed.

Step 2: Add the Vegetables

After 2-3 hours, add the carrots and potatoes to the pot. Increase heat to medium-high and return to a boil. Then reduce heat to low, cover and simmer for 20-30 minutes.

Next, add the cabbage wedges to the pot. Return to a boil again over medium-high heat. Then reduce heat to low, cover and cook for 10-15 more minutes until cabbage is tender.

Step 3. Check for Doneness

Test the corned beef for doneness by inserting a meat thermometer into the thickest part. It should register 205°F when fully cooked.

If not done, simmer for 15-30 minutes more until fork-tender. Then remove the corned beef from the pot and let rest for 15 minutes before slicing against the grain.

Step 4: Serve and Enjoy

Use a slotted spoon to transfer the cooked vegetables to a serving platter. Slice the rested corned beef across the grain. Lay slices over vegetables and moisten everything with some of the cooking liquid.

Season with salt and pepper to taste. Serve warm with mustard, horseradish, or other desired condiments. Enjoy this savory one-pot corned beef and cabbage meal!

Tips for Best Results

• Choose a flat cut brisket for uniform slices. Point cut is very fatty.

• Simmer on low heat to breakdown tough brisket into tender, pull-apart meat.

• Add veggies in stages so they don’t overcook.

• Let meat rest before slicing for juicier results.

• Slice against the grain for most tender texture.

• Use broth and reserve cabbage liquid to keep dish moist.

• Leftovers make great sandwiches or corned beef hash.

Frequently Asked Questions

What cut of corned beef is best?

The flat cut brisket has a uniform shape that’s easier to slice. Point cut is super fatty which can be unappealing. Flat cut is usually the best choice.

How long does it take to cook corned beef and cabbage?

Total stove top cooking time is about 1 hour per pound of brisket, plus 30-45 minutes for the vegetables. A 3 lb brisket takes around 4 hours.

Should the vegetables be added all at once?

No, add them in stages. Put carrots and potatoes in first to cook partially. Cabbage goes in last so it doesn’t get overcooked.

Is corned beef done at 145°F?

No, brisket needs to reach 205°F internal temperature to become fork tender. Anything less will likely be tough.

Can I use beef broth instead of beer?

Absolutely. Beef broth provides moisture and flavor if you want to avoid using beer. Use low sodium broth.

With its bold seasonings and satisfying mix of textures, corned beef and cabbage is a treat any time of year. Follow this stovetop method for tender, juicy results your family will love. Sláinte!