Homemade Corned Beef with Cabbage and Potatoes Recipe

closeup of corned beef with cabbage and potatoes

Homemade Corned Beef with Cabbage and Potatoes Recipe

My Corned Beef with Cabbage and Potatoes Recipe is easy to make on the stove top, giving you tender and juicy results in a just few hours!

Author: Donna Elick

Servings:

Prep Time10

Cook Time3 20

Total Time3 30

Ingredients

3 pounds corned beef with a spice packet
2 teaspoons yellow mustard
2 tablespoons packed light brown sugar
1 cup beef stock
3/4-1 cup water
8 carrots peeled and sliced
3 pounds red potatoes washed and cut into pieces
1 head cabbage cut into thick slices

Instructions

Unpack the corned beef, rinse, and place in a Dutch Oven.
Add the mustard, the spice packet, and brown sugar on top of the corned beef.
Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
Place the Dutch oven over medium heat and bring to a boil.
Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
After 3 hours, add in the carrots and potatoes. Return to a boil.
Cook for 15 minutes or until the vegetables are softened.
Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
Serve and enjoy!

Notes

The size of the potatoes, carrots, and cabbage will impact the time you will be cooking them. The potatoes will be cooked when you can easily insert a fork.
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.

Nutrition