Classic Corned Beef and Cabbage Stew Recipe
A classic Irish-American dish featuring tender, slow-simmered corned beef brisket served alongside hearty boiled cabbage, potatoes, and carrots. This comforting meal combines savory flavors and simple cooking techniques, perfect for St. Patrick's Day or any cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Ingredients
Meat and Seasonings
- 1 3-pound cured corned beef brisket
- 1 medium onion, chopped
- 1 tablespoon pickling spice
- 2 teaspoons caraway seeds
Vegetables
- 3 pounds red potatoes, halved
- 1 head cabbage, quartered
- 3 large carrots, cut into 3-inch chunks
Seasoning and Serving
- Salt and pepper, to taste
- Butter, for serving
- Mustard, for serving
- Rye or brown bread, for serving
Instructions
- Prepare and simmer the corned beef: Add the corned beef brisket, chopped onion, pickling spice, and caraway seeds into a large pot. Fill with water until the brisket is completely covered. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cook the corned beef until fork-tender, approximately 2 1/2 hours, checking occasionally for doneness.
- Rest the corned beef: Remove the tender corned beef from the pot and tent it loosely with foil to keep warm while you cook the vegetables.
- Cook the vegetables: Add the halved red potatoes, quartered cabbage, and carrot chunks to the same pot. Bring the water back to a boil, then reduce the heat to a simmer. Cook until the vegetables are tender, about 20 to 30 minutes.
- Slice and serve: Slice the corned beef against the grain into thick slices. Arrange the meat on a platter alongside the cooked cabbage, potatoes, and carrots. Season with salt and pepper to taste. Serve with butter, mustard, and rye or brown bread for a complete meal. Enjoy!
Notes
- Simmering the corned beef slowly ensures it remains tender and flavorful.
- Skim any foam or impurities from the water during simmering for a clearer broth.
- Adjust seasoning at the end; the corned beef is already salty, so taste before adding salt.
- Leftovers can be used in sandwiches or hash the next day.
- For added flavor, you can add garlic cloves or bay leaves when simmering the meat.