Corned Beef

How to Make Corned Beef and Cabbage – 3 Ways!

It’s not quite a pot of gold, but when you’re hungry, a pot of corned beef and cabbage is just as magical. With pull-apart pieces of perfectly seasoned, salt-cured brisket, this classic Irish-American dish may seem like something only a master chef can pull off, yet it’s surprisingly easy to whip up.

How to cook corned beef

If you’re wondering if it’s better to bake or boil your corned beef, or how long to cook corned beef, the answer is: it depends! While the United States Department of Agriculture (USDA) states that all raw corned beef should be cooked to a minimum internal temperature of 145°F, your preferred method will depend on your tastes and cravings.

Packages of corned beef typically include a spice packet that you’ll use to season the meat before cooking, but some brands may leave the flavoring up to you! Traditional spices typically include a combination of coriander, mustard seeds, bay leaves, allspice berries, crushed red pepper flakes, salt and/or pepper. If you’re feeling adventurous, you may also consider adding cloves, cardamom or cinnamon.

As luck would have it, we’ve picked out three easy corned beef and cabbage recipe ideas to help you channel your inner chef and achieve the Irish feast your dreams – right at home! Whether you’re craving a classic take, better-for-you upgrade or a handheld version, we’ll walk you through everything you need to create your own crowd-pleasing corned beef for St. Patrick’s Day and beyond.

Better-for-You Corned Beef Dinner

Transform your corned beef dinner into a vibrant salad, featuring the classic flavors you love on a bed of greens.

Time: 2 hours, 30 minutes

Ingredients

  • 1 package (3 lbs.) corned beef brisket
  • 1 tsp. whole black peppercorns
  • 2 bay leaves
  • 10 oz. bag romaine lettuce
  • 1 cup green cabbage, shredded
  • 1 cup shredded sauerkraut, drained
  • ½ cup cubed Swiss cheese
  • Thousand Island dressing

Preparation

  1. Step 1: Place the brisket in a Dutch oven and season it with the spice packet that was included with the meat. Add the peppercorns and bay leaves. Fill the Dutch oven with enough water to cover the top of the brisket.
  2. Step 2: Bring to a boil, then reduce the heat and cover the Dutch oven. Let the brisket simmer for 2 hours, until the meat is tender.
  3. Step 3: Once tender, let the meat rest on a cutting board.
  4. Step 4: While the meat is cooling, put the romaine lettuce in a large salad bowl and top it with the shredded cabbage, sauerkraut and cheese.
  5. Step 5: Slice the meat into thin strips and lay them on top of the salad. Top with dressing and serve. Refrigerate any leftovers.

View this recipe and shop ingredients here.

Corned Beef Sandwich

Turn a classic feast into a hand-held meal. Served with the potatoes on the side, this sandwich has all the classic flavors you love – and then some!

Time: 3 hours, 30 minutes

Ingredients

  • 1 package (3 lbs.) corned beef brisket
  • 1½ lbs. bag petite golden potatoes
  • 2 Tbsp. olive oil
  • Salt, to taste
  • Ground pepper, to taste
  • 8 slices rye bread
  • ½ cup green cabbage, shredded
  • ½ cup shredded sauerkraut, drained

Preparation

  1. Step 1: Preheat oven to 325°F.
  2. Step 2: In Dutch oven, heat olive oil. Brown the brisket on all sides, 5-8 minutes on each side. Season the brisket with the spice packet, rubbing to coat. Cover with the lid and cook the brisket in the oven for 2½ hours.
  3. Step 3: Check the brisket by inserting a fork into the meat. If it slides in easily, then it’s ready. If it’s resistant, continue baking the brisket for another 30-60 minutes, until it’s easily pierced with a fork. Remove from the oven and let it rest on a cutting board.
  4. Step 4: Turn oven up to 400°F.
  5. Step 5: Place the potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake the potatoes 25-30 minutes, until easily pierced with a fork.
  6. Step 6: Toast 8 pieces of bread. On 4 pieces of bread, place 2 tablespoons of shredded cabbage. Top with 2 tablespoons of shredded sauerkraut.
  7. Step 7: Thinly slice the brisket and place 2 pieces over each loaded piece of bread. Top with another piece of bread.
  8. Step 8: Serve with roasted potatoes. Refrigerate leftovers.

View this recipe and shop ingredients here.

Better-for-You Corned Beef Dinner

Transform your corned beef dinner into a vibrant salad, featuring the classic flavors you love on a bed of greens.

Time: 2 hours, 30 minutes

Ingredients

  • 1 package (3 lbs.) corned beef brisket
  • 1 tsp. whole black peppercorns
  • 2 bay leaves
  • 10 oz. bag romaine lettuce
  • 1 cup green cabbage, shredded
  • 1 cup shredded sauerkraut, drained
  • ½ cup cubed Swiss cheese
  • Thousand Island dressing

Preparation

  1. Step 1: Place the brisket in a Dutch oven and season it with the spice packet that was included with the meat. Add the peppercorns and bay leaves. Fill the Dutch oven with enough water to cover the top of the brisket.
  2. Step 2: Bring to a boil, then reduce the heat and cover the Dutch oven. Let the brisket simmer for 2 hours, until the meat is tender.
  3. Step 3: Once tender, let the meat rest on a cutting board.
  4. Step 4: While the meat is cooling, put the romaine lettuce in a large salad bowl and top it with the shredded cabbage, sauerkraut and cheese.
  5. Step 5: Slice the meat into thin strips and lay them on top of the salad. Top with dressing and serve. Refrigerate any leftovers.

View this recipe and shop ingredients here.

Corned Beef Sandwich

Turn a classic feast into a hand-held meal. Served with the potatoes on the side, this sandwich has all the classic flavors you love – and then some!

Time: 3 hours, 30 minutes

Ingredients

  • 1 package (3 lbs.) corned beef brisket
  • 1½ lbs. bag petite golden potatoes
  • 2 Tbsp. olive oil
  • Salt, to taste
  • Ground pepper, to taste
  • 8 slices rye bread
  • ½ cup green cabbage, shredded
  • ½ cup shredded sauerkraut, drained

Preparation

  1. Step 1: Preheat oven to 325°F.
  2. Step 2: In Dutch oven, heat olive oil. Brown the brisket on all sides, 5-8 minutes on each side. Season the brisket with the spice packet, rubbing to coat. Cover with the lid and cook the brisket in the oven for 2½ hours.
  3. Step 3: Check the brisket by inserting a fork into the meat. If it slides in easily, then it’s ready. If it’s resistant, continue baking the brisket for another 30-60 minutes, until it’s easily pierced with a fork. Remove from the oven and let it rest on a cutting board.
  4. Step 4: Turn oven up to 400°F.
  5. Step 5: Place the potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake the potatoes 25-30 minutes, until easily pierced with a fork.
  6. Step 6: Toast 8 pieces of bread. On 4 pieces of bread, place 2 tablespoons of shredded cabbage. Top with 2 tablespoons of shredded sauerkraut.
  7. Step 7: Thinly slice the brisket and place 2 pieces over each loaded piece of bread. Top with another piece of bread.
  8. Step 8: Serve with roasted potatoes. Refrigerate leftovers.

View this recipe and shop ingredients here.

Tasty Instant Pot© Corned Beef and Cabbage

The classic Irish dish gets a modern makeover thanks to the ease of the Instant Pot®.

Time: 1 hour, 35 minutes

Ingredients

  • 3 lbs. corned beef
  • 1 white onion, diced
  • 3 cloves whole garlic, peeled and smashed
  • Water
  • 1½ lbs. small potatoes
  • 2 cups baby carrots
  • 1 small head green cabbage, core removed and cut into 8 pieces
  • 2 Tbsp. parsley, chopped (for garnish)
  • Dijon mustard, for serving

Preparation

  1. Step 1: Remove corned beef from packaging and rinse well. Place in Instant Pot. Add diced onion, garlic and just enough water to cover beef.
  2. Step 2: Cover and close the Instant Pot, ensuring the pressure valve is set to “Sealing.” Use the manual setting to set timer for 80 minutes.
  3. Step 3: When the timer goes off, let the pressure release naturally. (Note: Be sure to read all Instant Pot instructions carefully for safety. Be sure the Instant Pot is turned off and unplugged before carefully removing cover.) When pressure has released and the float valve is no longer up, remove the lid. Remove corned beef; set aside to rest.
  4. Step 5: Add potatoes, baby carrots and cabbage to the liquid in the pot. Cover and set to manual for 4 minutes. Release steam. When the float valve goes down and pressure is released, remove lid.
  5. Step 6: Slice rested beef against the grain, about ½” thick. Serve with vegetables. Garnish with fresh parsley and serve with Dijon mustard.

View this recipe and shop ingredient here.

Tasty Instant Pot© Corned Beef and Cabbage

The classic Irish dish gets a modern makeover thanks to the ease of the Instant Pot®.

Time: 1 hour, 35 minutes

Ingredients

  • 3 lbs. corned beef
  • 1 white onion, diced
  • 3 cloves whole garlic, peeled and smashed
  • Water
  • 1½ lbs. small potatoes
  • 2 cups baby carrots
  • 1 small head green cabbage, core removed and cut into 8 pieces
  • 2 Tbsp. parsley, chopped (for garnish)
  • Dijon mustard, for serving

Preparation

  1. Step 1: Remove corned beef from packaging and rinse well. Place in Instant Pot. Add diced onion, garlic and just enough water to cover beef.
  2. Step 2: Cover and close the Instant Pot, ensuring the pressure valve is set to “Sealing.” Use the manual setting to set timer for 80 minutes.
  3. Step 3: When the timer goes off, let the pressure release naturally. (Note: Be sure to read all Instant Pot instructions carefully for safety. Be sure the Instant Pot is turned off and unplugged before carefully removing cover.) When pressure has released and the float valve is no longer up, remove the lid. Remove corned beef; set aside to rest.
  4. Step 5: Add potatoes, baby carrots and cabbage to the liquid in the pot. Cover and set to manual for 4 minutes. Release steam. When the float valve goes down and pressure is released, remove lid.
  5. Step 6: Slice rested beef against the grain, about ½” thick. Serve with vegetables. Garnish with fresh parsley and serve with Dijon mustard.

View this recipe and shop ingredient here.

How to slice corned beef

How you cut your meat might not seem to matter too much, but it makes a big difference in flavor and texture. Use a sharp, non-serrated knife to trim away fat. Look closely to determine which direction the muscle fibers are going (known as “the grain”), then turn the meat so you’re able to cut across them. Cut the meat into thin slices perpendicular to the grain. If the pieces are stringy, you’re cutting with the grain – reposition and try again!

For more traditional Irish dishes you can enjoy year-round, check out our collection of Irish-inspired recipes here!

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