Chef John's Corned Beef and Cabbage

"It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut."

  • Prep time: 15 Minutes
  • Cook time: 3 Hours 50 Minutes
  • Ready in 4 Hours 15 Minutes


  • 1 (4 pound) corned beef brisket with spice packet
  • 3 quarts water
  • 1 onion, quartered
  • 3 carrots, cut into large chunks
  • 3 stalks celery, cut into 2-inch pieces
  • 1 teaspoon salt
  • 2 pounds red potatoes, halved
  • 1 small head cabbage, cut into eighths


  • Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
  • Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
  • Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
  • Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Nutritional Information

  • Total Fat: : 19.6g
  • Saturated Fat: : 19.6g
  • Sodium: : 19.6g
  • Potassium: : 19.6g
  • Total Carbohydrates: : 19.6g
  • Dietary Fiber: : 19.6g
  • Protein: : 19.6g
  • Sugars: : 19.6g
  • Vitamin C: : 19.6g
  • Iron: : 19.6g
  • Niacin: : 19.6g
  • Magnesium: : 19.6g


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.