Corned Beef and Cabbage Boiled

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  • 3 lbs. packaged corned beef, including spice packetCorned Beef & Cabbage cooked
  • 1 large head of cabbage, sliced into ½ inch wide slices
  • 2 to 3 medium sized carrots cut into 1 inch pieces
  • 3 to 4 new potatoes quartered


  1. Remove corned beef from package and place in a large 6 to 8 quart stock pot and add enough water to cover the corned beef by at least 1 inch.  Empty the contents of the spice packet that came with the corned beef into the stock pot.  Bring to a boil, reduce heat to a simmer.  Simmer for 2 – 3 hours, until the corned beef is fork tender.  Remove from pot to a cutting board but do not slice until cabbage and vegetables have been cooked.
  2.  Once you have removed the corned beef from the pot, taste the liquid.  If it is too salty, add more water to the pot.
  3. Add the cabbage and any other vegetables (carrots, new potatoes) to the pot.
  4. Raise the heat until the liquid is simmering well.  Simmer until the cabbage and any other vegetables are cooked through, 15 – 30 minutes.
  5. Slice corned beef by slicing against the grain, cut into ½ inch thick slices.
  6. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl and serve.

Serve with Irish Soda bread.

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Posted in Cabbage, Corned Beef, Meat, Vegetables Tagged with:
5 comments on “Corned Beef and Cabbage Boiled
  1. wokeup sleepy says:

    Awwww… yeah! I needed something to tide me over for the week and this is it for me!

  2. boredstayathomemom says:

    yes!! ALWAYS use beer in the pot with the corned beef!! and a yummier way of prepping the cabbage, is to cut it raw, (like slaw) take a lb or so of bacon, dice it (raw) and throw it in the pan. cook the bacon and onions until the bacon is crispy. throw the cabbage in, and sautee in the bacon fat. you can add a hit of butter if you want, salt pepper for sure. just cover and cook until the cabbage wilts. it maintains a bit of crunch, and, well, BACON. I usually boil my red potatoes with the corned beef, so i like the crisp factor and texture to the meal. soda bread. any one need a recipe for that?

  3. ecseas says:

    no, no no no!! let the meat cool in the pot. It’ll make it stay moist.

  4. kingvultan says:

    Instead of water, use a mix of equal parts Guinness (or any other dark beer) and chicken stock. The flavor is amazing.

  5. blogharry says:

    One thing that bugs me about almost every corned beef and cabbage recipe I see is the pickling spice.

    Don’t just dump the pickling spice in the water – then you are picking out cloves and peppercorns the whole time you are eating the finished meal.

    Take a piece of cheesecloth and dump the pickling spice into it. Then just bring the ends up and tie it off into a little bag and throw the bag into the water. When you are done cooking the corned beef / cabbage pull the bag out and throw it away.

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