Stovetop Corned Beef and Cabbage
Dinner · Main Dishes
Stovetop Corned Beef and Cabbage
Gently simmered corned beef with red potatoes, carrots and cabbage. Cook the brisket until fork-tender, then add the vegetables in stages so they keep their shape.
- Prep
- 20 minutes
- Cook
- 3 hours 30 minutes
- Total
- 3 hours 50 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Gently simmered corned beef with red potatoes, carrots and cabbage. Cook the brisket until fork-tender, then add the vegetables in stages so they keep their shape.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3 lb raw corned beef brisket (with its spice packet, if included)
- water (enough to cover the brisket, plus more as needed)
- 10 small red potatoes (scrubbed; halve any larger potatoes)
- 5 medium carrots (peeled, cut into 2-inch pieces)
- 1 large green cabbage (cut into 6 wedges, with a little core holding each wedge together)
Let tenderness guide the timing
Corned beef needs a gentle simmer, and briskets do not all finish at the same minute. Check with a fork before moving on to the vegetables. The temperature minimum and a tender texture are separate checks.
Cook the vegetables in stages
Remove the tender brisket to rest, then simmer potatoes and carrots in the cooking liquid before adding cabbage. Slice the beef across the grain and serve with the vegetables and a little broth.
The cooking plan
How to make Stovetop Corned Beef and Cabbage.
Place the raw corned beef in a large pot and add water to cover it by about an inch. Add its included spice packet, if supplied. Bring to a boil, then reduce immediately to a gentle simmer and cover.
Cook for about 2½–3 hours, turning the meat occasionally and adding hot water as needed to keep it covered. Check with a fork; continue simmering if still tough. The thickest part must reach at least 145°F, and the meat also needs to be fork-tender for a pleasant texture.
When the brisket is tender, transfer it to a clean platter and cover loosely. Add the potatoes and carrots to the simmering cooking liquid. Cook for 15 minutes.
Add the cabbage wedges and simmer for another 10–15 minutes, until all the vegetables are tender. Remove individual pieces as they finish rather than letting them fall apart.
The beef will have rested while the vegetables cook. Slice it thinly across the grain and serve with the vegetables and a little hot cooking liquid. Do not add salt automatically; the cured beef and broth are already salty.
Let’s cook
The full recipe.
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Stovetop Corned Beef and Cabbage
Gently simmered corned beef with red potatoes, carrots and cabbage. Cook the brisket until fork-tender, then add the vegetables in stages so they keep their shape.
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Ingredients
- 3 lb raw corned beef brisket with its spice packet, if included
water enough to cover the brisket, plus more as needed- 10 small red potatoes scrubbed; halve any larger potatoes
- 5 medium carrots peeled, cut into 2-inch pieces
- 1 large green cabbage cut into 6 wedges, with a little core holding each wedge together
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Place the raw corned beef in a large pot and add water to cover it by about an inch. Add its included spice packet, if supplied. Bring to a boil, then reduce immediately to a gentle simmer and cover.
- Cook for about 2½–3 hours, turning the meat occasionally and adding hot water as needed to keep it covered. Check with a fork; continue simmering if still tough. The thickest part must reach at least 145°F, and the meat also needs to be fork-tender for a pleasant texture.
- When the brisket is tender, transfer it to a clean platter and cover loosely. Add the potatoes and carrots to the simmering cooking liquid. Cook for 15 minutes.
- Add the cabbage wedges and simmer for another 10–15 minutes, until all the vegetables are tender. Remove individual pieces as they finish rather than letting them fall apart.
- The beef will have rested while the vegetables cook. Slice it thinly across the grain and serve with the vegetables and a little hot cooking liquid. Do not add salt automatically; the cured beef and broth are already salty.
Nutrition
Notes
Timing: The cook-time estimate includes about 3 hours for the brisket and 30 minutes for vegetables. Briskets vary; allow longer if needed for tenderness. The meat rests while the vegetables cook, so that time overlaps.
Safety and tenderness: USDA lists 145°F with at least a 3-minute rest as the minimum for corned beef. It usually needs longer cooking to become fork-tender. USDA corned beef guidance.
Storage: Refrigerate leftovers promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Check the spice packet for allergens.
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