What’s more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Laria Tabul

How to Make Corned Beef and Cabbage

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make corned beef and cabbage:

Boil the corned beef, then simmer until the meat is tender.
Cut the red potatoes in half, cut the cabbage into wedges, and peel and cut the carrots.
Add the potatoes and carrots to the Dutch oven and cook until tender.
Add the cabbage and cook for about 15 more minutes.
Remove the meat from the Dutch oven, let rest, and slice across the grain.
Serve with vegetables and broth.

Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth.

Gather all ingredients.
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.