Easy One Pot Corned Beef and Cabbage
Corned Beef and Cabbage is often considered quintessential Irish fare for St. Patrick’s Day. A moist, tender, and beautifully flavored brisket with comfort food favorites like potatoes, carrots, and cabbage. This recipe is made in one pot, including instructions for the stove, a slow cooker, or in a pressure cooker.
As the 17th of March nears and the grass begins to green, the spring blooms begin to flower, the hearty flavors of corned beef will simmer on many stovetops throughout America as Irish Americans make Corned Beef and Cabbage. It is an easy one-pot meal that will have everyone asking for seconds!
We’re often reminded that this dish is not a traditional Irish meal. In fact, it’s often noted the dish can’t be found in Ireland. And while that may be true, it is a tradition for Irish Americans.
As spring rolls around, and you begin to crave those familiar spices of corned beef and cabbage, you’ll want to try this easy recipe. No luck needed here – just some hours of slow cooking to blend the simple but delicious flavors. I’ve included instructions to make this recipe on the stovetop, in the slow cooker or in your Instant Pot to guarantee that this recipe will work for you!
Why Americans Celebrate with Corned Beef and Cabbage
Most Americans know that Corned Beef and Cabbage is not a traditional Irish dish. But have you ever wondered about the origins of the St. Patrick’s Day tradition?
I have too. And this is what I found.
It has to do with a new land and new opportunities, a melding of cultures, a celebration of heritage, economical constraints… and a president who firmly established corned beef and cabbage in American culture.
A little background. In the 17th century, Ireland raised the finest cattle known around the world. And with the British love of salted corned beef, Ireland began producing a corned beef product that spawned an industry. An industry so robust, it was exported worldwide. Yet the Irish people could not afford their own product.
By the end of the 18th century, demand declined and the Great Potato Famine had arrived. Nearly one million people died from the famine and as many immigrated to the United States.
Settling in urban neighborhoods near Jewish immigrants, the Irish began to purchase meat from their neighboring kosher butchers.
The Smithsonian notes, “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. It didn’t take long for corned beef and cabbage to become associated with St. Patrick’s Day. Maybe it was on Lincoln’s mind when he chose the menu for his first Inaugural Luncheon March 4, 1861, which was corned beef, cabbage and potatoes.”
Is there anything I can make with the Corned Beef & Cabbage leftovers?
If you’re lucky enough to have leftovers I urge you to try my recipe for Corned Beef & Cabbage Hash – it is such a delicious and easy skillet meal!
How Long Does Corned Beef and Cabbage Take?
The cooking time for this recipe is dependent upon the weight of the corned beef. You will want to allow about 50 minutes per pound when cooking on the stovetop.
If you want to make it quicker, I would suggest trying the Instant Pot Corned Beef and Cabbage recipe. It’s super tender and cooks in a fraction of the time.
But this One Pot corned beef is exceptionally easy to make with some time to make it the most tender, delicious corned beef you’ll ever make!
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- 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
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Easy One Pot Corned Beef and Cabbage
Recipes for Corned Beef and Cabbage are often considered a quintessential Irish fare for St. Patrick's Day. A moist, tender and intensely, beautifully flavored brisket with comfort food favorites of potatoes, carrots, and cabbage.
- 8 small red potatoes
- 2 cups baby carrots
- 1 small onion, quartered
- 1 corned beef brisket, (2-4 lb) rinsed and trimmed
- 2 tablespoons pickling spice
- 1 teaspoon garlic, minced
- 1/2 head cabbage, cored and cut into wedges
- 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 about 50 minutes per lbs 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.
- 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.
- Cooking your corned beef in an Instant Pot is easy, super tender, and flavorful. Here is our Instant Pot Corned Beef and Cabbage recipe.
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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 66mgCarbohydrates: 46gFiber: 7gSugar: 8gProtein: 10g
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?
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.