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, whether that be on 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.
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.
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And while that may be true, it is a tradition for Irish Americans.
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.”
Easy One Pot Recipe
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 flavors.
Hours that will allow you to enjoy St. Patrick’s Day, or any spring day when the weather begins to warm and the days grow longer. And the green hills of Ireland seem not so far away.
Read below for instructions on cooking this Corned Beef and Cabbage on the stovetop, the slow cooker, or in the Instant Pot.
RELATED: Instant Pot Corned Beef and Cabbage
One Pot Corned Beef and Cabbage
Corned Beef and Cabbage is 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 Servings 1x
- Category: Main Dish
- Method: Cook
- Cuisine: Irish
- 8 small red potatoes
- 2 cups baby carrots
- 1 small onion, quartered
- 1 corned beef brisket (about 4 lbs), rinsed and trimmed
- 2 tablespoons pickling spice
- 1 teaspoon garlic, minced
- 1/2 head cabbage, cored and cut into wedges
Place potatoes, carrots, and onion in 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.
Place corned beef in large pot or Dutch oven and cover with water. Add the pickling spice and garlic. Cover the pot and bring 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.
Cooking your corned beef in an Instant Pot is easy, super tender and flavorful. Here is our Instant Pot Corned Beef and Cabbage recipe.
Keywords: one pot corned beef, one pot corned beef and cabbage, corned beef and cabbage