It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.

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  • Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

  • Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

  • Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

380 calories; 19.6 g total fat; 99 mg cholesterol; 1504 mg sodium. 29 g carbohydrates; 22.4 g protein; Full Nutrition

Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2015
The seasoning packets in corned beef is basically just pepper corns, mustard seeds and bits of bay leaves, maybe a little dried onion & garlic, but you can use "Pickling Spice" as well. I have been cooking Corned Beef for about 40 years now and one of the tricks I have found over the years for cooking it is to start out by putting your beef in COLD water and slowly heating it up to a simmer only in the spices. Never BOIL the meat, just simmer it or else the meat will be tough. Read More
(134)

Most helpful critical review

Rating: 3 stars
03/17/2015
Chef John's Corned Beef & Cabbage Haiku: "Sad St. Patrick's Day. Followed this whole recipe, didn't work for us." The only thing that ended up being edible in this meal was the cabbage and the carrots. The potatoes weren't done, and the corned beef was not tender. I didn't change a single thing about the recipe; for all the timing, ingredient amounts, and methods that I stuck to, and the fact that CJ recipes rarely are a miss, but this was a major disappointment. Glad that my husband brought home a gorgeous bakery loaf of Irish soda bread b/c it tasted just marvelous sopping up the broth. The pot's been simmering for 6 hrs. now so I'll just leave it there til the potatoes are edible, but the corned beef's gone to the neighbor's dog. Read More
(18)
231 Ratings
  • 5 star values: 195
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/23/2015
The seasoning packets in corned beef is basically just pepper corns, mustard seeds and bits of bay leaves, maybe a little dried onion & garlic, but you can use "Pickling Spice" as well. I have been cooking Corned Beef for about 40 years now and one of the tricks I have found over the years for cooking it is to start out by putting your beef in COLD water and slowly heating it up to a simmer only in the spices. Never BOIL the meat, just simmer it or else the meat will be tough. Read More
(134)
Rating: 5 stars
03/14/2015
The perfect corned beef & cabbage recipe. What I do after I've following Chef John's recipe to the letter and have let it rest for 10-15 minutes is mix up some brown sugar with dejon mustard and coat the top of the brisket and stick it under the broiler for about 3-5 minutes until the sugar & mustard have "carmelized". Just that little bit of sweetness adds that extra "surprise" with each bite. My family & friends love it...thanks to Chef John! Read More
(70)
Rating: 5 stars
01/13/2015
As corned beef recipes go this is one of the best and easiest I have ever made. I used a 5.5 qt. dutch oven and a 2.5 lb. corned beef. Even with a small head of cabbage it was a tight fit for all the ingredients. So the next time the only thing that I would do different. Is to start earlier giving myself plenty of time. Now cooking wise let the corned beef, potatoes, onions, carrots, cook to fork tender and done. Once fork tender done remove the corned beef,potatoes, onions and carrots aside. Now add the cabbage into the liquid cook cabbage till done. Also by doing this you can now adjust the cabbage to your taste if you like it spicy or sweet or just let it cook in the liquid till done. Overall a winner and a keeper recipe. Thanks Chef John for another great recipe!!!! Read More
(57)
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Rating: 5 stars
03/16/2014
I just made this corned beef, scaled down to a 2.5lb piece of meat. It's absolutely the best corned beef I've ever had. I live in NYC and am no stranger to Carnegie Deli, Katz's Deli, and 2nd Ave deli, but I would take this corned beef over them any day. Read More
(33)
Rating: 5 stars
03/09/2015
This gets 5 stars just for Chef John's comment "this is a perfect meal because you can make even if you're drunk" Ha Ha! Plus it tastes get too!. Read More
(22)
Rating: 5 stars
03/17/2014
Used this recipe for a 3.75 lb brisket...came out perfect! I have only made corned beef one other time and it was made in the crock-pot. From now on I am using this recipe on the stove top and making it more often! The video helped me a great deal as well! Thank you Chef John! Read More
(18)
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Rating: 3 stars
03/17/2015
Chef John's Corned Beef & Cabbage Haiku: "Sad St. Patrick's Day. Followed this whole recipe, didn't work for us." The only thing that ended up being edible in this meal was the cabbage and the carrots. The potatoes weren't done, and the corned beef was not tender. I didn't change a single thing about the recipe; for all the timing, ingredient amounts, and methods that I stuck to, and the fact that CJ recipes rarely are a miss, but this was a major disappointment. Glad that my husband brought home a gorgeous bakery loaf of Irish soda bread b/c it tasted just marvelous sopping up the broth. The pot's been simmering for 6 hrs. now so I'll just leave it there til the potatoes are edible, but the corned beef's gone to the neighbor's dog. Read More
(18)
Rating: 5 stars
03/24/2018
Simple, savory, and a perfect St. Patrick's Day dinner. Try substituting apple juice for the water. That's what my mom would do. What surprised me most about Chef John's Corned Beef recipe? He did NOT tell us "that spice packet that comes with? Throw it away!" Thank you Chef John not just for the recipe, but more importantly: for the confidence to cook! Read More
(14)
Rating: 5 stars
03/12/2015
I really liked this recipe. In fact I like all of Chef John's recipes. Keep on cooking and sharing chef John! Read More
(12)