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Corned Beef and Cabbage: Cozy One-Pot Weeknight Win
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Corned Beef and Cabbage

Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes

Ingredients

  • 3 to 4 pounds corned beef brisket with spice packet if your cut came with one
  • 1 large onions peeled and quartered
  • 4 cloves garlic smashed
  • 6 cups water or low-sodium broth
  • 1 tablespoon mustard seeds optional, for a peppery kick
  • 1 teaspoon peppercorns
  • 1 head green cabbage cut into wedges
  • 4 medium russet potatoes peeled and halved (or whole if tiny)
  • 2 carrots peeled and cut into sticks
  • Salt to taste
  • Butter or margarine for serving optional

Instructions

  • Rinse the corned beef under cold water and pat dry. This helps keep the brine flavor from overpowering. Place in a large pot.
  • Pour in water or broth, add onion, garlic, mustard seeds, and peppercorns. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cover.
  • Simmer for about 2.5 to 3 hours, turning the meat halfway if you’re feeling ambitious. You want it tender enough to slice easily.
  • Add potatoes and carrots to the pot. Continue simmering about 15 minutes, then add cabbage wedges. Cook until all vegetables are tender but not mushy, another 10–15 minutes.
  • Remove the meat and vegetables to a warm platter. Let the corned beef rest 5–10 minutes before slicing across the grain. This keeps every bite juicy.
  • Slice the brisket, arrange with vegetables, and spoon a little broth over the top. Taste and adjust salt if needed. Optional: toss a pat of butter on the cabbage for extra shine.