Easy Corned Beef and Cabbage

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Get your St. Patrick's Day feast on with this easy recipe!

This recipe for Easy Corned Beef and Cabbage is perfect for anyone looking for a classic and delicious St. Patrick’s Day meal. With just a few simple steps and minimal ingredients, this recipe delivers a tender and flavorful corned beef along with perfectly cooked vegetables. The best part? Everything is cooked in one large pot, making clean up a breeze.

The combination of corned beef, potatoes, carrots, and cabbage is a timeless one, and this recipe highlights the flavors and textures of each ingredient. The spices that come with the corned beef add a depth of flavor to the cooking liquid, which then infuses the vegetables with a savory taste.

And if you want to add a little extra crunch and color, you can even crisp up the potatoes and cabbage in the oven before serving.

Easy Corned Beef and Cabbage

Servings

Equipment

10-quart pot with lid

Ingredients

4-5 lb piece of corned beef (flat cut), with spice packet
8 red potatoes, whole and scrubbed
6 carrots, peeled and cut in half
1 head of cabbage, trimmed and quartered (we used regular green cabbage)

To Serve

butter
sour cream
mustard

Instructions

Remove the corned beef from the packaging. Keep the spice packet included.
Rinse the corned beef and place it in a large pot. Fill the pot ¾ full with hot water. Place the pot on the cooktop and sprinkle the spice packet in the water. Bring the pot to a boil. Once boiling, turn the heat down to a slow boil or simmer. Cover pot and let corned beef cook for 3 hours.
After 3 hours of cooking, add the scrubbed whole potatoes and peeled and cut carrots. Bring to a low boil and let cook for 30 minutes.
Add the quartered green cabbage to the water, bring t a low boil, and cook for 30 minutes or until the cabbage is tender and the potatoes are fork-tender.
Drain all the vegetables and corned beef into a colander for about 5 minutes.
You can serve immediately after the vegetables and corned beef drain, but if you’re looking for a little extra color and texture, place the drained cooked potatoes and cabbage on a large baking sheet.
Press the potatoes to smash them and drizzle with olive oil or melted butter.
Bake at 400 degrees until the potatoes and cabbage are golden brown, about 20 minutes.
While the potatoes and cabbage are baking, cover the corned beef and carrots and set aside while potatoes and cabbage are baking.
Serve with your favorite vegetable toppings and, if desired, mustard for the corned beef.