Corned Beef & Cabbage (Stovetop)
Submitted by happyzhangbo
Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick’s Day perfection.
YIELD
6 servingsPREP
10 minCOOK
2 hrsREADY
2¼ hrsThis is the real deal Irish Corned Beef and Cabbage that’ll make your kitchen smell like a Dublin pub on St. Patrick’s Day.
The secret? Studding the brisket with garlic and whole cloves before simmering it for hours in a spice-infused broth with bay leaves, peppercorns, and Old Bay seasoning. Root vegetables join the party in the last half hour, soaking up all that savory, seasoned goodness.
Serve with a smear of sharp yellow mustard and you’ve got an Irish feast worthy of the Emerald Isle.
Pro Tips
- Make small X slits in the meat so garlic and cloves nestle deep for maximum flavor
- Skim the foam during the first 10 minutes of boiling for clearer, cleaner-tasting broth
- Cut vegetables in 2-inch chunks so they cook evenly and don’t turn to mush
- Save leftover broth for the best cabbage soup you’ll ever taste
Ingredients
Directions
Wash brisket.
Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts).
Cover the meat with water.
Add bay leaves, peppercorns, Old Bay seasoning, 2 carrots and sliced celery.
Bring to a boil, skim off foam and reduce heat to a simmer.
Simmer 2 to 3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables.
Quarter the cabbage, peel potatoes, carrots, turnips and parsnips.
Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
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