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What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Recipe Summary

2 hrs 30 mins
2 hrs 30 mins
6 servings

If you're looking for the best corned beef and cabbage recipe on the internet, you've come to the right place. You won't believe how simple it is to make this top-rated recipe. It's perfect for St. Patrick's Day, but you'll want to make it all year long. 

What Is Corned Beef?

Corned beef is salt-cured beef. Before electricity paved the way for refrigeration, meat was preserved in salt. Brisket (the tender meat from the lower breast) is traditionally used to make corned beef in the United States. 

Corned Beef and Cabbage Origins

So how did corned beef and cabbage become such a dynamic duo? It's actually an American invention. Historically, cabbage was paired with pork bacon in Ireland. Irish immigrants in 19th-century New York City, who often lived in the same neighborhood as Jewish butchers, noticed flavor similarities between the corned beef of NYC delicatessens and the pork bacon of their homeland. Thus, corned beef and cabbage was born. These days, it's commonly associated with St. Patrick's Day. 

Corned Beef vs. Pastrami

Corned beef and pastrami are both deli staples, but they're not the same thing. Corned beef is salt-cured beef that is cooked by boiling, while pastrami is seasoned and smoked beef.

How to Make Corned Beef and Cabbage

Boil Corned Beef

Place corned beef and seasoning packet in a Dutch oven, cover with water, and bring to a boil. Reduce to a simmer and cook until the meat is tender. 

Cut Vegetables

In the meantime, cut the red potatoes in half and cut the cabbage into wedges. Peel and cut the carrots.   

Add Vegetables 

When the meat is tender, add potatoes and carrots to the Dutch oven and cook until they're tender. Add the cabbage and cook for about 15 more minutes. 

Slice and Serve

Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth. 

How to Store Corned Beef and Cabbage

Store leftover corned beef and cabbage in an airtight container in the fridge for up to three days. Reheat in the oven until the meat reaches a minimum internal temperature of 165 degrees F.

Can You Freeze Corned Beef and Cabbage?

Yes, you can freeze cooked corned beef and cabbage. Allow the dish to cool completely, then transfer in serving-size portions to zip-top freezer bags labeled with the date. Wrap each bag in a layer of aluminum foil for added protection. 

Squeeze out all the excess air and freeze for up to three months. Thaw in the fridge overnight. Reheat in the oven until the meat reaches an internal temperature of 165 degrees F.

Allrecipes Community Tips and Praise

"This recipe is absolutely amazing," raves Ter. "This will be my second time making this dish and I pretty much followed it exactly the way it states. The only thing I do different is, I add two whole onions when I put the corned beef in and leave them in the whole time for a little added flavor. This dish is definitely worth trying, you won't be disappointed!

"Simple is better," says Kieu Trang H. "I made the dish according to the recipe, and it came out delicious. It was easy to make, and did not require a lot of prep work. This is going in my recipe collection for sure!"

"Followed the directions exactly, except for adding one can of beer with the water," according to tarajvern. "Everything turned out fantastic! The meat was melt-in-your-mouth perfect!"

Editorial contributions by Corey Williams


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

  • While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

  • When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.

  • Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.

  • Slice meat across the grain. Serve with vegetables and broth.

Editor's Note:

Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds.

Nutrition Facts

839 calories; fat 41.3g; cholesterol 147mg; sodium 3377.5mg; carbohydrates 68.9g; protein 49.6g. Full Nutrition