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Corned Beef with Cabbage

A staple of St. Patrick’s day, this corned beef and cabbage recipe requires no luck to make. Three-and-a-half hours at a gentle simmer leaves the brisket exquisitely tender, infused with flavors of coriander, bay leaves and onion.

Serves 8
Ready in 230 mins
Prep time 10 mins
Cooking time 220 mins
276 calories per serving


> 2 medium yellow onions
> 2 pounds corned beef brisket
> 1 pound baby red potatoes
> 2 bay leaves
> 1/2 tbsp coriander seeds
> 1 teaspoon whole black peppercorn
> 1/2 head green cabbage (about 1 lb.)


Peel and slice the onions and place in a large pot along with the corned beef, bay leaves, coriander seeds and peppercorns. Add enough cold water to cover the meat, and simmer gently, covered, for 3½ hours.
Cut the cabbage into quarters and remove the core. Add the cabbage and the potatoes to the pot for the last half hour of cooking and simmer until potatoes are fork tender.
Slice the corned beef into ¼-inch-thick slices, reserving half for another meal, and serve with the potatoes and cabbage.

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