stovetop corned beef and cabbage recipe

Written ByJenny Smyth Posted on
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The Best stovetop corned beef and cabbage recipe

I’ve always been a fan of traditional Irish cuisine, and stovetop corned beef and cabbage is one of my go-to recipes when I need a hearty, comforting meal. This dish has a rich history, dating back to the days when corned beef was a staple in many Irish households. The combination of tender beef, crunchy cabbage, and flavorful spices is a match made in heaven.

As a busy mom, I love that this recipe is easy to make and can be adapted to suit our family’s tastes. My kids devour it whenever I serve it for dinner, and it’s become a staple in our household. Whether we’re having it as a special occasion meal or just a weeknight dinner, stovetop corned beef and cabbage never fails to hit the spot.

Plus, it’s surprisingly healthy considering its comforting nature – the cabbage adds a boost of vitamins and fiber, while the beef provides lean protein. It’s a win-win for our taste buds and our tummies! I like to serve it with some crusty bread or over mashed potatoes for an extra-special treat.

The aroma that fills the kitchen when this dish is cooking is simply magical – it’s like a warm hug in a pot. And let’s not forget the leftovers! This recipe makes plenty for future meals, so we can enjoy the benefits of this delicious dish all week long.

I’ve even started experimenting with different variations – adding diced carrots or bell peppers to mix things up. The possibilities are endless with stovetop corned beef and cabbage! One thing’s for sure: this recipe will never go out of style in our household.

Stovetop Corned Beef and Cabbage

4.8 from 661 votes

A classic Irish-American dish featuring tender, salty corned beef brisket simmered with aromatics and hearty vegetables. This stovetop method yields perfectly cooked cabbage wedges and potatoes in a savory broth.

Prep Time15 mins
Cook Time2 hours 45 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Corned Beef

3 to 4 pounds corned beef brisket with spice packet
1 large onion, quartered
2 cloves garlic, smashed
2 bay leaves
1 teaspoon black peppercorns
Water to cover

For the Vegetables

1 head green cabbage, cut into 6 wedges
1.5 pounds small red potatoes, halved
4 large carrots, peeled and cut into 2-inch chunks

👨‍🍳Directions

1Rinse the corned beef under cold water to remove excess brine.
2Place the brisket in a large Dutch oven, fat side up, and add the quartered onion, smashed garlic, bay leaves, peppercorns, and the spice packet.
3Pour in enough cold water to cover the meat by 1 inch.
4Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer gently.
5Cook for 2 to 2.
5 hours, or until the meat is fork-tender and easily pierced with a knife, checking occasionally to maintain a gentle simmer.
6Remove the corned beef from the pot and set it on a cutting board, tented loosely with foil.
7Add the halved potatoes and carrot chunks to the simmering broth, increase heat to medium, and cook for 10 minutes.
8Nestle the cabbage wedges into the pot among the potatoes and carrots.
9Cover and cook for an additional 15 to 20 minutes, until the cabbage is tender when pierced with a fork and the potatoes are easily cut.
10Slice the corned beef against the grain into 1/4-inch thick pieces.
11Arrange the sliced meat on a platter with the vegetables and serve with a ladle of the cooking broth if desired.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Tongs
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1480mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For best results, choose a flat-cut corned beef for even cooking. If the broth becomes too salty, replace half the cooking water with fresh water after the first hour. Leftover corned beef and vegetables can be stored in the refrigerator for up to 4 days.

Watch Video Of How Stovetop Corned Beef and Cabbage Works

One thing that makes this recipe truly special is its versatility – whether we’re having it as a special occasion meal or just a weeknight dinner, stovetop corned beef and cabbage never fails to hit the spot.

Plus, it’s incredibly easy to store leftovers in the fridge or freeze them for later use – making it perfect for busy families like mine who need quick meals that don’t compromise on flavor or nutrition.

❓ Frequently Asked Questions About Stovetop Corned Beef and Cabbage

1. What is stovetop corned beef and cabbage?

Stovetop corned beef and cabbage is a classic Irish dish made by slow-cooking corned beef, cabbage, and sometimes other vegetables in a flavorful broth.

2. Is stovetop corned beef and cabbage healthy?

Yes, this recipe is surprisingly healthy considering its comforting nature! The cabbage adds a boost of vitamins and fiber, while the beef provides lean protein.

3. Can I use fresh cabbage instead of frozen?

Yes, you can use fresh cabbage if you prefer – just adjust the cooking time accordingly.

4. How long does stovetop corned beef and cabbage take to cook?

The cooking time will depend on your stove’s heat level and the size of your pot – but generally speaking, you can expect this dish to take about 30-40 minutes to cook.

5. Can I make stovetop corned beef and cabbage ahead of time?

Absolutely! This recipe makes plenty of leftovers that can be stored in the fridge for up to 3 days or frozen for later use.

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