Easy One Pot Corned Beef and Cabbage
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Corned Beef and Cabbage is a classic St. Patrick's Day comfort food, and this one pot corned beef and cabbage recipe makes it especially easy to prepare. Tender brisket slowly cooks with potatoes, carrots, and cabbage in a single pot for a hearty, flavorful meal. Instructions are included for the stovetop, slow cooker, and Instant Pot, so you can make it whichever way works best for you.
As March approaches and the first signs of spring appear, the familiar aroma of corned beef simmering on the stovetop fills kitchens across America. For many families, corned beef and cabbage is a beloved St. Patrick's Day tradition - and this easy one pot meal makes it simple to bring everyone to the table.
While corned beef and cabbage is often associated with Ireland, the dish is actually an Irish-American tradition. Today, it's one of the most popular meals served in the United States for St. Patrick's Day.
If you're craving the familiar spices of corned beef and cabbage, this easy one pot recipe is a perfect place to start. No luck required-just slow cooking that allows the flavors to develop beautifully. You can make it on the stovetop, in the slow cooker, or in an Instant Pot, depending on what works best for your schedule.
Jump to:
- How Long Does Corned Beef and Cabbage Take?
- Ingredients
- How to Make One Pot Corned Beef and Cabbage
- Why Americans Eat Corned Beef and Cabbage on St. Patrick's Day
- What Can I Make with Corned Beef and Cabbage Leftovers?
- What to Serve with Corned Beef and Cabbage
- Recipe FAQs
- Easy One Pot Corned Beef and Cabbage
- More Irish-Inspired Recipes
- 💬 Comments
How Long Does Corned Beef and Cabbage Take?
Cooking time depends on the size of the corned beef brisket. When simmering on the stovetop, plan for about 50 minutes per pound to ensure the meat becomes tender.
If you're short on time, you can also make this dish using an Instant Pot, which cooks the corned beef much faster while still producing tender results.
Either way, this one pot corned beef and cabbage recipe rewards patience with incredibly flavorful meat and vegetables.
Ingredients
This classic one pot corned beef and cabbage recipe uses simple ingredients that slowly simmer together to create rich, comforting flavor.
- Small Red Potatoes - These tender potatoes hold their shape well while simmering and absorb the flavorful broth beautifully.
- Baby Carrots - Naturally sweet carrots add color and balance to the savory brisket.
- Onion (quartered) - Onion adds depth and aroma to the cooking broth.
- Corned Beef Brisket (2-4 pounds, rinsed and trimmed) - The star of the dish. Corned beef is a salt-cured brisket that becomes incredibly tender when simmered slowly.
- Pickling Spice - Most corned beef briskets come with a spice packet, but you can also add your own pickling spice blend for extra flavor.
- Garlic (minced) - Garlic enhances the savory broth and complements the spices in the brisket.
- Green Cabbage (cored and cut into wedges) - Added near the end of cooking so it becomes tender but still holds its shape.
How to Make One Pot Corned Beef and Cabbage
This recipe can be prepared in three ways, depending on your schedule: on the stovetop, in a slow cooker, or in an Instant Pot.
Stovetop Method
- Place the corned beef brisket in a large pot or Dutch oven and cover it with water. Add the pickling spice and minced garlic.
- Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 50 minutes per pound, or until the meat becomes very tender.
- Add the potatoes, carrots, and onion to the pot and cook until the vegetables are almost tender.
- Finally, add the cabbage wedges and continue cooking for about 15 minutes, or until the cabbage is tender.
- Remove the brisket from the pot and allow it to rest for about 15 minutes before slicing.
Transfer the vegetables to a serving bowl, reserve some of the cooking broth if desired, and slice the corned beef across the grain before serving.
Slow Cooker Method
- Place the potatoes, carrots, and onion in a 6-quart slow cooker.
- Pour water over the vegetables, just enough to cover them.
- Place the corned beef brisket on top of the vegetables. Sprinkle with pickling spice and minced garlic.
- Cover and cook on HIGH for 7-8 hours, or until the brisket is tender.
- About one hour before the brisket is finished cooking, add the cabbage wedges, cover, and continue cooking until tender.
Transfer the corned beef to a platter and slice thinly across the grain. Serve with the vegetables and a little of the cooking broth. See my Slow Cooker Corned Beef and Cabbage recipe for full instructions.
Instant Pot Method
- Cooking corned beef in the Instant Pot is quick and produces incredibly tender results.
- You can find the full step-by-step instructions here: Instant Pot Corned Beef and Cabbage →
Why Americans Eat Corned Beef and Cabbage on St. Patrick's Day
Many people are surprised to learn that corned beef and cabbage is not a traditional Irish dish. Instead, it became popular in the United States among Irish immigrants and eventually became closely associated with St. Patrick's Day celebrations.
In the 17th century, Ireland produced some of the finest cattle in Europe and exported large quantities of salted corned beef. Ironically, the Irish themselves rarely ate it because it was too expensive.
During the 19th century, Irish immigrants arriving in America often settled near Jewish communities and began purchasing brisket from kosher butchers. The affordable cured beef was served with familiar staples like potatoes and cabbage, creating the hearty meal now known as corned beef and cabbage.
The Smithsonian explains:
"The Irish Americans transformed St. Patrick's Day from a religious feast day to a celebration of their heritage and homeland. With the celebration came a celebratory meal. In honor of their culture, the immigrants splurged on their neighbor's flavorful corned beef, which was accompanied by their beloved potato and the most affordable vegetable, cabbage."
Over time, the dish became a beloved Irish-American tradition, often served each March as families gather to celebrate St. Patrick's Day. Many serve this hearty meal with traditional breads like Irish Soda Bread with Buttermilk, which is perfect for soaking up the flavorful broth.
What Can I Make with Corned Beef and Cabbage Leftovers?
If you're lucky enough to have leftovers, they make an incredible second meal. I highly recommend trying my Corned Beef & Cabbage Hash, a simple skillet recipe that turns leftover brisket and vegetables into a delicious breakfast or quick dinner.
What to Serve with Corned Beef and Cabbage
Corned beef and cabbage is a hearty meal on its own, but a few traditional sides make it even more special for St. Patrick's Day.
- Irish Soda Bread - perfect for soaking up the flavorful broth
- Irish Potato Leek Soup - a comforting starter for an Irish-inspired dinner
- Corned Beef and Cabbage Hash - a delicious way to use leftovers the next day
Recipe FAQs
Yes. Rinsing the corned beef brisket under cold water removes excess surface salt from the curing process. While the meat will still be flavorful, rinsing helps prevent the finished dish from becoming overly salty.
Corned beef should be cooked covered and at a gentle simmer. Covering the pot helps the brisket cook evenly and keeps the meat moist while it slowly becomes tender.
Corned beef becomes tender when it cooks low and slow. If the meat is tough, it usually needs more time. Continue simmering until the brisket easily slices and the fibers begin to relax.
Corned beef is typically made from beef brisket, a flavorful cut from the lower chest of the cow. It is cured in a seasoned salt brine before cooking, which gives it its distinctive flavor.
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Easy One Pot Corned Beef and Cabbage
Ingredients
- 8 small red potatoes
- 2 cups baby carrots
- 1 small onion quartered
- 2-4 pounds corned beef brisket rinsed and trimmed
- 2 tablespoons pickling spice
- 1 teaspoon garlic minced
- ½ head cabbage cored and cut into wedges
Instructions
Stove Top:
- Place the corned beef in a large pot or Dutch oven and cover with water. Add the pickling spice and garlic. Cover the pot and bring it to a boil. Reduce the heat and simmer for about 50 minutes per pound or until very tender.
- Add the whole potatoes, carrots, and onion to the pot. Cook until the vegetables are almost tender. Then add the cabbage wedges and cook for 15 minutes more. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl, reserve the cooking broth, and slice the meat across the grain.
Slow Cooker:
- Place potatoes, carrots, and onion in a 6-quart slow cooker. Pour 3-4 cups of water over the vegetables, enough to just cover. Place the corned beef brisket over the vegetables. Sprinkle with pickling spice and minced garlic, cover, and cook on HIGH for 7-8 hours.
- One hour before the brisket is done, add the cabbage, cover, and continue to cook for that additional hour.
- Remove the corned beef brisket to a serving platter and slice thinly across the grain. Serve with vegetables.
Instant Pot
- Cooking your corned beef in an Instant Pot is easy, super tender, and flavorful. Here is our Instant Pot Corned Beef and Cabbage recipe.
Notes
- Potatoes: Other waxy potatoes (floury potatoes will collapse when subjected to slow cooking) can be substituted, as well as regular carrots, cut into batons roughly the size of baby carrots or into thick disks cut on the diagonal.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Irish-Inspired Recipes
- Instant Pot Corned Beef and Cabbage
- Corned Beef and Cabbage Hash
- Beef Stuffed Cabbage Rolls
- Unstuffed Cabbage Roll Soup with Rice
- Irish Potato Leek Soup
- Black Eyed Peas Soup
- Traditional Irish Stew Recipe
- Festive St. Patrick's Day Desserts (Irish & Easy Holiday Treats)
- Authentic Traditional Dublin Coddle: A Classic Irish Sausage Stew
- Spotted Dog: The Story of Ireland's Traditional Railway Cake
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Did not grow up with it. So it was Foreign to me, met my wife and she turned me ! She is gone now and I try to undo it her way !! She Boiled it then spiced it. Dutch oven @ 325%. For 2 hours. Add veggies more liquid and covered 2 more hours!
Alan, thank you so much for sharing how special this dish has been to you. I love your wife's process. Happy St. Patrick's Day!
What do you do with the reserves cooking jujices?
You can definitely use the leftover cooking juices in other recipes. I like to dilute it with water as it's pretty salty. You might like to use it as a soup base with leftover corned beef or other meat and vegetables. Some people love to freeze it in small batches and then use it in mashed potatoes, maybe even colcannon. Thanks for the question!
Excellent Meal , everyone loved it & NO leftovers
Why does the cook it time say 50 minutes and the instructions say 7-8 hours?
👆💯
Hi Staci,
The cook time if you're cooking it in a crock pot is 7 to 8 hours on low. If you're cooking it on the stovetop, it's 50 minutes. The recipe instructions are split between the two methods. The crockpot method is on the top. Hope this helps!
50 min per Lb
Yes, a low simmer for 45 to 50 minutes per pound.
50 minutes per pound