What’s St. Patrick’s Day without Corned Beef and Cabbage? This stovetop Corned Beef and Cabbage recipe offers a straightforward way to prepare this classic Irish meal. Tender, salt-cured brisket is simmered slowly, paired with carrots and cabbage, and finished with a bright horseradish cream or mustard for serving.
Corned Beef and Cabbage
Corned Beef and Cabbage with Horseradish Cream is an ideal meal for St. Patrick’s Day and other cozy gatherings. This stovetop method is easy and requires just a few ingredients because the corned beef comes pre-seasoned. Serve it with horseradish cream or mustard, and choose mashed potatoes or a low-carb alternative such as creamy cauliflower puree if you prefer.
Why this method works
This stovetop version is a great option if you don’t have an Instant Pot or slow cooker. The brisket is already brined and seasoned, so the recipe stays simple while delivering tender, flavorful meat. The cooking is mostly hands-off—once the brisket simmers gently, you only need to add the vegetables toward the end.
- Short ingredient list: The corned beef’s brine provides most of the seasoning, so you only need a few pantry items.
- Hands-off cooking: Simmering time breaks down the brisket to a tender texture without constant attention.
What exactly is corned beef?
Corned beef is brisket that has been cured in a salt brine. The name comes from the coarse grains of salt—historically called “corns” of salt—used in the curing process. This method tenderizes a tough cut of meat and keeps it moist during slow cooking. Corned beef is traditionally served with cabbage, but it’s also popular sliced for sandwiches like Reubens.
What you’ll need
Below are the main ingredients used in this recipe. Measurements and full instructions are included in the recipe section.
- Corned beef brisket – 2.5 lbs, fat trimmed
- Carrots – 1 cup baby carrots (peeled) or equivalent sliced heirloom carrots
- Cabbage – 1 small head, green or red, cut into 4 wedges
- Bay leaves – 2, for depth of flavor
Horseradish cream (optional)
This simple horseradish cream adds bright heat and complements the rich meat. Mix and season to taste.
- 1 tbsp prepared grated horseradish
- 1/4 cup fat-free sour cream (or full-fat for a richer result)
- 1/4 tsp Dijon mustard
- Salt and black pepper, to taste
How to make Corned Beef and Cabbage
Follow these step-by-step directions for stovetop cooking. Allow adequate simmering time for the brisket to become tender.
- Place the corned beef brisket and bay leaves in a large pot. Add enough water to completely cover the meat.
- Bring the pot to a gentle simmer, then reduce heat to low, cover, and simmer about 1 hour per pound (about 2½ hours for a 2.5 lb brisket).
- When the meat is tender, add the carrots, increase heat to bring the liquid to a boil, and cook the carrots about 10 minutes.
- Add the cabbage wedges and continue cooking 15–20 minutes, until the cabbage is tender.
- Remove the brisket and let it rest on a cutting board for at least 5 minutes, then slice thinly across the grain. Serve with the cooked vegetables and spoon a little broth over the plate.
Variations
- Add baby potatoes or parsnips with the carrots for more variety.
- Use low-sodium beef broth or a splash of Guinness instead of water for a richer cooking liquid.
- Finish with chopped fresh parsley or a squeeze of lemon for brightness.
Serving suggestions
- Serve the sliced corned beef and vegetables over mashed potatoes or a creamy cauliflower mash for a lower-carb option.
- A crisp green salad and Irish soda bread or muffins round out the meal.
- Save leftovers for corned beef hash or hearty sandwiches.
Storage
Store cooked corned beef and the horseradish cream in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. Leftovers make excellent corned beef hash or sandwich fillings.
Nutrition (per serving)
Approximate values per serving (1/4 of meat and vegetables): Calories 292.5, Carbs 20.5 g, Protein 19.3 g, Fat 16.1 g, Fiber 8.3 g, Sodium ~960 mg.
Printable recipe
Corned Beef and Cabbage — Yield: 4 servings
Ingredients
- 2.5 lbs corned beef brisket in brine, fat trimmed
- 1 cup baby carrots, peeled
- 1 small head cabbage, cut into 4 wedges
- 2 bay leaves
For the Horseradish Cream (optional)
- 1 tbsp prepared grated horseradish
- 1/4 cup sour cream (fat-free or full-fat)
- 1/4 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Place brisket and bay leaves in a large pot and add enough water to cover the meat.
- Simmer, covered, about 1 hour per pound (approx. 2½ hours for 2.5 lb) until the meat is tender.
- Add carrots and boil about 10 minutes.
- Add cabbage wedges and cook another 15–20 minutes until tender.
- Remove meat, let rest 5 minutes, then slice thinly across the grain. Serve with vegetables and spoon some cooking broth over the top.
Enjoy this comforting, traditional dish with family and friends, and consider adding the horseradish cream for a lively finishing touch.