This corned beef and cabbage recipe on the stove top is the best way to get savory corned beef and tender cabbage and veggies in the same pot, slow-cooked to perfection!
This easy recipe calls for corned beef that comes with its own seasoning packet, so all the herbs and spices are already selected for you. All you have to do is add the beer! Everything from the meat to the cabbage to the potatoes comes out perfectly seasoned and delicious! Once you know how to make delicious corned beef and cabbage on the stove top, you’ll want to try it in the crock pot or the Instant Pot pressure cooker!
The Best Corned Beef and Cabbage
- This classic Irish recipe is a one-pot wonder, complete with an optional wet rub to further season the corned beef, making it extra delicious and tender.
- This recipe is so easy, why wait for St. Patrick’s Day to make it? Corned beef and cabbage is a welcome entrée any time of year! And the leftovers taste better the next day!
- Keep it warm in a crock pot and let guests help themselves! Don’t forget the bread for dipping!
Ingredients and Variations
BRISKET: Is it corned beef or brisket? Brisket is sold uncooked, whereas a corned beef is cured with a brine solution and various spices. This particular recipe uses corned beef that comes with a seasoning packet.
VEGETABLES: Root veggies like onions, carrots, parsnips, potatoes, and a head of cabbage are slowly simmered so they soak up the savory flavors of the corned beef and seasoning packet. Sweet potatoes, rutabagas, or leeks can also be used.
LIQUID: Traditional corned beef and cabbage should be cooked with a hearty, deep, and dark beer like Guinness stout, but any beer will help tenderize and flavor the meat. Of course, apple juice can be used if beer isn’t available.
SEASONINGS: The packet corned beef comes with includes an assortment of mustard, coriander, black peppercorn, bay leaf, cinnamon, dill, cloves, allspice, and fennel. Feel free to add more or less of any of these spices, if desired. Once the corned beef is cooked, the optional wet rub recipe of brown sugar and mustard can be oven baked on, to add another layer of sweet & salty flavor.
How to Cook Corned Beef and Cabbage
It’s easy to make the classic Irish recipe in one pot on the stove top!
- Boil corned beef with seasoning packet, onions, beer, and water to cover (as per recipe below).
- Cover and simmer until meat is tender. NOTE: Frozen corned beef can be used here, just extend the cooking time.
- Remove the corned beef and allow it to rest.
- Add carrots and parsnips to the pot, cover with more water and simmer until tender.
- Add potatoes and cabbage and simmer until tender.
- Remove the vegetables with a slotted spoon and arrange them on a serving platter.
OPTIONAL: Combine brown sugar and mustard and rub all around the beef. Broil the corned beef until it’s lightly browned.
Cut corned beef into ½-inch slices across the grain and serve with the vegetables.
What to Serve with Corned Beef and Cabbage
Since corned beef and cabbage are already chock full of meat and veggies, the only thing this meal needs is a side of bread to soak up all those savory juices! Serve with a side of homemade Irish Soda Bread, or a thick slice of no-knead bread that can be used for leftover corned beef sandwiches, too!
Corned Beef Tips and Tricks
- Allow the corned beef to rest at least 15 minutes once it’s out of the pot or the oven so the juices can recirculate back into the meat.
- Slicing against the grain further tenderizes the meat, making it melt-in-your-mouth delicious!
- For an even quicker version of corned beef and cabbage, try this Instant Pot corned beef recipe.
Other Delish Entrees To Try!
- Beef Round Roast – so easy!
- Beef Bourguignon – hearty and delicious
- Pork Stew Recipe – slowly cooked for extra flavor
- Beef Rouladen Recipe – a family favorite
- Corned Beef Hash– perfect made with leftovers
Corned Beef and Cabbage on Stovetop
- 1 corned beef with seasoning packet, 2-3 pounds
- 3 onions sliced
- 1 cup beer or apple juice
- 8 cups water or more to cover
- 8 carrots cut into 3" pieces
- 2 parsnips cut into 3" pieces, optional
- 2 pounds potatoes cut into 3" chunks
- 1 head cabbage cut into 8 wedges (leave core intact)
- In a Dutch oven, place corned beef, seasoning packet, onions, beer (or juice), and water (to cover). On high heat, bring to a boil. Reduce to a simmer and cover.
- Simmer for 2-2 ½ hours, or until meat is tender.
- Remove beef from the cooking liquid and set aside to rest.
- Add carrots and parsnips, if using, to the Dutch oven. Add water to cover the vegetables if needed. Cover Dutch oven and simmer for 10 minutes.
- Add potatoes and cabbage to the Dutch oven, cover, and simmer for 15-20 minutes, or until vegetables are tender. Remove vegetables from liquid*.
- Rest meat for 15 (or more) minutes.
Optional Wet Rub
- While beef is resting, preheat oven to broil. Grease a roasting pan.
- Combine brown sugar and mustard to create a wet rub. Add beef to roasting pan and slather with the rub. Broil for 2-5 minutes, until rub is lightly browned. Watch carefully.
- Cut into ½ inch slices, cutting across the grain. Serve with cooked vegetables and potatoes.
- *Place on a serving platter or a baking tray with a cooling rack to drain while preparing the rest of the meal.
- Rest corned beef for at least 15 minutes so the juices can recirculate back into the meat.
- Slice corned beef against the grain to further tenderize the meat.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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