Luck may be for leprechauns, but great corned beef is for everyone. Whether you’re celebrating your Irish roots or are only Irish for a day, this recipe for traditional corned beef and cabbage is the gold standard.
The secret to fork-tender slices? Cooking it low and slow. The biggest mistake people make with corned beef is rushing it. This cut is a hardworking muscle that needs time to break down. If you boil it hard, it’ll be tough. But if you simmer it gently, it’ll melt in your mouth like butter.
Whether you’re a seasoned pro or a first timer, our recipe for traditional corned beef and cabbage will have you well on your way to the ultimate St. Patrick’s Day feast.
Recipe for Traditional Corned Beef and Cabbage
Ingredients:
- 4–5 lb TBS corned beef brisket
- 1 large yellow onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 lb carrots, peeled and cut into chunks
- 1.5 lbs baby potatoes (red or Yukon gold)
- 1 head of green cabbage, cut into large wedges
- Optional: 1 bottle of dark stout beer for the cooking liquid.
Directions:
1. Braise the Brisket
Place the brisket in a large Dutch oven or pot. Add the onion, garlic, bay leaves, and spice packet (if included). Add the beer (if using) and enough water to cover the meat by at least an inch.
2. Simmer
Bring the pot to a boil, then immediately reduce the heat to a very low simmer. Cover and cook for about 50-60 minutes per pound.
3. Add the Veggies
About 30 minutes before the meat is finished, add the potatoes and carrots to the pot. In the last 15 minutes of cooking, lay the cabbage wedges on top of everything. Cover and let them steam until tender but not mushy.
4. Rest and Serve
Remove the meat from the pot and let it rest on a cutting board for 10-15 minutes. Slice and serve warm with the cabbage, potatoes, and carrots.
Tips & Variations
- Add more flavor: Replace the water with a 50/50 blend of bone broth and Guinness for a deeper flavor profile.
- Add a glaze: After the meat is cooked, rub the fat cap with brown sugar and grainy mustard. Place it under the broiler for 3-5 minutes for an irresistible caramelized crust.
- Slow cooker version: Place the meat and spices in the slow cooker and cover with liquid. Cook on low for 8-10 hours, adding the vegetables for the last 2 hours.
Great Corned Beef Comes from The Butcher Shop
You don’t need the luck of the Irish to make a great corned beef – just a little patience and a great cut from The Butcher Shop. Like all our meats at TBS, our corned beef is 100% natural and locally sourced. We brine it in-house for an incredible flavor you can trust. Stop by today or call ahead to order yours – and don’t forget to ask about our soda bread!