One-Pot Corned Beef with Cabbage and Potatoes
This one-pot corned beef with cabbage and potatoes is the kind of dinner that fills the kitchen with steam and spice while you barely lift a finger.
Everything cooks together in a single pot, turning a $15 brisket into tender slices and a broth so good you will want to spoon it over everything twice.
What Makes This Corned Beef Dinner So Good
I keep this recipe around because it works the same every time. The corned beef turns out almost buttery after a low, steady simmer, and the potatoes and carrots pick up that same salty, aromatic liquid.
The cabbage gets added at the very end so it stays sweet and just tender enough. Nothing turns to mush, and the whole pot tastes like it took more effort than it did.
Ingredients
- 3 to 4 lb corned beef brisket (flat cut): comes with a spice packet; use that packet.
- 1 lb small Yukon Gold or red potatoes: halved if larger than a walnut.
- 3 medium carrots: peeled and cut into 2-inch chunks.
- 1 small green cabbage: cut into 6 wedges, core left intact to hold each wedge together.
- 1 medium yellow onion: peeled and quartered.
- Water: enough to cover the beef by about 2 inches.
Variations and Substitutions
- Swap the potatoes: use baby sweet potatoes or peeled russets if that is what you have; the texture will soften a bit more but still works.
- Add parsnips or turnips: toss them in with the carrots; they take about the same time to cook and add a gentle earthiness.
- No spice packet: make a quick blend of 1 tbsp pickling spice, 1 tsp black peppercorns, and a bay leaf.
- Beer instead of water: replace 1 cup of the water with a dark beer or stout for a deeper, maltier broth.
- Skip the onion: if you are not a fan, leave it out; the broth will still have plenty of flavor.
Fall-Apart Tender Dutch Oven Corned Beef is next on our list if these potatoes are your kind of dinner.
How to Make One-Pot Corned Beef with Cabbage and Potatoes
Step 1: Simmer the Corned Beef
Place the 3 to 4 lb corned beef brisket in a large heavy pot, fat side up. Scatter the quartered onion around it, sprinkle the contents of the spice packet into the pot, then pour in enough cold water to cover the meat by a good 2 inches. Bring it all to a boil over high heat, then immediately reduce the heat so the liquid barely bubbles. You want a gentle, lazy simmer, not a hard boil. Cover the pot and let it cook until the beef is fork-tender, which takes about 2 hours and 30 minutes to 3 hours depending on the thickness.
You will know the meat is getting close when the edges start to pull apart a bit and the whole kitchen smells faintly of warm pickling spices. Skim off any gray foam that rises in the first 30 minutes, but after that you can let it be.
Step 2: Add the Potatoes and Carrots
Once the beef feels tender when you poke it with a fork, lift the lid and tuck the 1 lb of halved potatoes and the 3 carrots chunks into the broth around the meat. Raise the heat just enough to bring the liquid back to a gentle simmer, then keep the pot uncovered and cook for about 20 minutes more.
The carrots should be tender but not soft, and a paring knife should slide through a potato without resistance. The broth will look a little deeper in color now, and the vegetables will be barely starting to soak up that salty, beefy liquid.
Step 3: Nestle in the Cabbage
Lay the 6 cabbage wedges right on top of the meat and vegetables. Press down gently so they mostly submerge, but do not worry if a bit pokes out. Cover the pot again and simmer for 10 to 15 minutes, until the cabbage has softened and turned a little translucent but still keeps its shape and has a faint crunch at the core.
Watch the color; it shifts from raw pale green to a sweeter, almost glossy green. That is your cue to stop. You want the cabbage to taste like the broth without losing itself completely.
Step 4: Slice and Serve with the Broth
Use tongs and a slotted spoon to lift the vegetables out onto a large platter, then move the corned beef to a cutting board. Slice the beef thinly against the grain and lay the slices next to the vegetables. Ladle a few generous spoonfuls of the hot cooking liquid over everything and carry the whole thing to the table while it is still steaming.
A little grainy mustard on the side never hurts, but the broth does most of the talking.
A Few Tips Before You Start
- If your corned beef feels very salty, soak it in a bowl of cold water for an hour before cooking, then drain and pat dry. This pulls out some of the brine without washing away flavor.
- Trim some of the thick fat cap before simmering if you prefer a cleaner broth. You can leave about a quarter inch for moisture.
- Do not toss the cooking liquid when you are done. Strain it and freeze it in a jar; it makes an incredible base for lentil soup or as the liquid for reheating leftover slices.
- For a subtle smoky note, add one teaspoon of smoked paprika to the pot when you add the vegetables.
Approximate cooking times for different sizes of brisket:
| Weight | Simmer time before adding vegetables |
|---|---|
| 2 to 3 lbs | About 2 hours 15 minutes |
| 3 to 4 lbs | About 2 hours 30 minutes to 3 hours |
| 4 to 5 lbs | About 3 hours to 3 hours 30 minutes |
Storing Leftovers
- Refrigerate: Keep the sliced beef, vegetables, and broth together in an airtight container for up to 4 days. The broth keeps the meat from drying out.
- Reheating: Warm slices and veggies in a small pot with a splash of the reserved broth over low heat until just heated through. Avoid boiling so the beef stays tender.
- Serve cold: The corned beef is excellent straight from the fridge in a sandwich with Swiss cheese and Russian dressing.
What to Serve with Corned Beef and Cabbage
A dollop of whole grain mustard or a quick horseradish cream (stir a spoonful of prepared horseradish into sour cream) cuts through the richness of the meat and the starch. If you want something to catch every drop of that broth, serve thick slices of buttered rye bread or sourdough on the side. A tangy olive salad or quick-pickled beets also brighten the plate without much effort.
Frequently Asked Questions
Can I make this in a slow cooker instead?
Yes. Cook the corned beef, onion, and spice packet on low for 8 to 10 hours, then add the potatoes and carrots in the last hour and the cabbage in the final 30 minutes.
My corned beef still tastes too salty. What can I do?
Soak it in cool water for 2 hours before cooking, changing the water once. That will pull out excess salt without ruining the cure.
Can I add other vegetables like parsnips or turnips?
Absolutely. Add them along with the carrots; they need about the same 20 minutes of simmering to become tender.
What do I do with the leftover cooking liquid?
Strain it through a fine sieve, then use it as a soup base for lentils or beans, or freeze it in portions to reheat leftover slices. It is too good to pour away.
Corned Beef Cabbage and Potatoes Recipe
Ingredients
Method
- Place the corned beef fat side up in a large heavy pot. Add the onion, spice packet, and enough cold water to cover the meat by 2 inches. Bring to a boil, then reduce to a gentle simmer. Cover and cook until fork-tender, 2 hours 30 minutes to 3 hours.
- Add the potatoes and carrots to the pot, tucking them into the broth. Return to a simmer and cook uncovered for about 20 minutes, until the vegetables are tender when pierced.
- Nestle the cabbage wedges on top, pressing them down gently. Cover and simmer for 10 to 15 minutes, until the cabbage is tender and translucent but still holds its shape.
- Transfer the vegetables to a platter. Slice the corned beef thinly against the grain. Arrange next to the vegetables, ladle some of the hot broth over everything, and serve.
Notes
