Traditional Corned Beef and Cabbage Recipe (Stovetop Boiled Method)
Make traditional corned beef and cabbage recipe using the classic stovetop boiled method for tender brisket and flavorful vegetables.
Ingredients
- 3 –4 lb corned beef brisket (with spice packet)
- 1 large yellow onion , quartered
- 3 cloves garlic , smashed
- 2 bay leaves
- 8 –10 small red or Yukon Gold potatoes
- 4 large carrots , cut into chunks
- 1 small head green cabbage , cut into wedges
- Water or beef broth (enough to cover brisket by 1 inch)
Optional:
- 1 cup stout beer (replace part of water)
Instructions
Rinse the brisket
- Rinse under cold water to remove excess surface brine. Pat dry.
Build the pot
- Place the brisket in a large stockpot or Dutch oven. Add onion, garlic, bay leaves, and the spice packet.
Add liquid
- Pour in enough water or broth to cover the brisket by about one inch.
Bring to a boil
- Bring just to a boil over medium-high heat.
Reduce to a simmer
- Immediately reduce heat to low. Cover loosely and maintain a gentle simmer. Do not aggressively boil.
Simmer until tender
- Cook for 2½ to 3 hours, until fork-tender. Skim foam if needed.
Add potatoes and carrots
- Add during the last 40–50 minutes of cooking.
Add cabbage
- Add cabbage wedges during the final 15–20 minutes.
Rest and slice
- Remove brisket and let rest 10–15 minutes. Slice against the grain for tender pieces.
Notes
- Maintain a gentle simmer
- Add vegetables in stages
- Slice against the grain
- Rest brisket before slicing
- Skim excess foam from broth