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

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Prep Time: 30

Cook Time: 3

Total Time: 3 30

Yield: 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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Author: Madison @ Wonders of Cooking

Equipment

1 large soup pot with a lid

Ingredients

3 to 4 lbs flat-cut corned beef brisket
1 small head of green cabbage sliced into wedges
4 to 5 large carrots peeled and chopped into large chunks
2 to 3 lbs baby red potatoes
included spice packet
Creamy Horseradish Sauce, or yellow mustard for dipping optional

Instructions

Rinse the corned beef to remove excess brine and salt, optional.
Place the corned beef in a large pot and cover it completely with water. Add the spice packet, cover, and bring to a boil over high heat.
3 to 4 lbs flat-cut corned beef brisket, included spice packet
Once boiling, reduce the heat to low and simmer for 45–50 minutes per pound, or until the corned beef is tender.
A 3-lb brisket will take about 2 hours 30 minutes, while a 4-lb brisket will take about 3 hours 20 minutes.
Meanwhile, about 30 minutes before the corned beef is done, peel and chop the carrots into large pieces and cut the cabbage into wedges. Set aside.
Add the red potatoes and carrots to the pot with the corned beef. Cook for 10 minutes, until nearly tender.
2 to 3 lbs baby red potatoes, 4 to 5 large carrots
Add the cabbage and cook for an additional 15–20 minutes, until fork-tender.
1 small head of green cabbage
Using a slotted spoon, remove the carrots, potatoes, and cabbage from the pot and place them in a large insulated bowl to keep warm.
Remove the corned beef and let it rest for 15 minutes before slicing. Once ready, use a sharp knife to slice the corned beef against the grain.
Serve together with yellow mustard or horseradish sauce, optional.
Creamy Horseradish Sauce, or yellow mustard for dipping
Enjoy!

Notes

The flat cut of corned beef yields more meat and cooks more evenly. The point cut has more marbling and fat, which can make it tougher to cook.

Mustard is a classic but this Creamy Horseradish Sauce is a favorite too.

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