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–+ servings
Corned Beef

Corned Beef and Cabbage | Easy Corned Beef and Cabbage Recipe for the Stove Top

5 from 1 vote

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Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings
This Corned Beef and Cabbage recipe is cooked right on the stove top, yielding the most tender corned beef and perfectly seasoned cabbage, carrots, and red potatoes. Eat the corned beef all by itself, with yellow mustard, or try out my Creamy Horseradish Sauce.
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Equipment

  • 1 large soup pot with a lid

Ingredients

  • 3 to 4 lbs corned beef brisket I prefer the flat cut
  • 1 small head green cabbage sliced into wedges
  • 4 to 5 large carrots peeled and chopped into large chunks
  • 2 to 3 lbs baby red potatoes
  • spice packet that comes with the corned beef
  • enough water to cover the corned beef
  • Creamy Horseradish Sauce, or yellow mustard for dipping optional

Instructions

  • Place corned beef in a large soup pot and cover completely with water. Add in the spice packet. Set on the stove top over high heat, cover, and bring to a boil.
  • Once boiling, reduce heat to low and simmer for 45-50 minutes per pound of corned beef until tender. A 3-lb brisket needs around 2 hours and 30 minutes while a 4-lb brisket needs around 3 hours and 20 minutes.
  • About 30 minutes before the corned beef is expected to be done, peel and chop the carrots into large pieces and cut the cabbage into wedges. Set aside.
  • Add the red potatoes and carrots into the pot with the corned beef. Cook for 10 minutes, until almost tender. Then, add in the cabbage. Cook an additional 15 to 20 minutes, until the cabbage is fork tender.
  • Using a slotted spoon, remove the carrots, potatoes, and cabbage from the pot and set inside a large insulated bowl to rest. Remove the corned beef from the pot and allow to rest 15 minutes before slicing. Once ready, use a sharp knife to slice the corned beef across the grain.
  • Serve all together with yellow mustard or Horseradish Sauce (optional).
  • Enjoy!

Notes

Using the flat cut of corned beef will yield more meat and more even cooking. The point cut is marbled with more fat and can be tougher to cook.
Click here for my Creamy Horseradish Sauce
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