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
- 10-quart pot with lid
- 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)
- sour cream
- 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.
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All photos by Lorianne DeVita