Homemade Corned Beef and Cabbage Recipe (2024)

Published March 10, 2021.This post may contain affiliate links. Please read my disclosure policy.

You will absolutely love this delicious homemade corned beef and cabbage recipe that is cured, slow-cooked, and served up with cabbage, carrots, and potatoes.

Although you can eat corned beef all year round, we absolutely love making it for St. Paddy’s day among other favorites. If you love celebrating this Irish holiday as well, then for sure make my Apple Cake or Irish Beef Stew.

Corned Beef and Cabbage

Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America. It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes. It’s an extremely flavorful comforting dish.

This history of Corned beef and cabbage, especially corned beef, is fascinating. While it’s an Irish dish, it looks very different now than it did centuries ago. Due to England’s takeover of Ireland in the 17^th century, increased beef production, and low salt taxes, corned beef became incredibly popular during this time.

The corned beef back then was legitimately cured beef in salt, and the salt crystals were so large, similar to the size of corn, the English coined the term, “corned beef.” The decline of corned beef in Ireland started in the mid 19^th century, as America began becoming a major producer of it. With the immigration to America from Ireland because of famine during this same period, the Irish re-popularized their dish but through Jewish Delis.

Many of the Irish that settled in America, did so in New York City where there is also a large Jewish population. Now that the Irish made more money in the United States instead of under British rule back in Ireland, they were able to afford corned beef. However, they weren’t able to get the exact replica they were used to in Ireland, so the only version they could get was from a Jewish deli’s that was then cooked in a pot with cabbage and potatoes.

You can thank the Irish American immigrant and the melting pot that is New York for popularizing St. Paddy’s day, as well as the way we now enjoy corned beef and cabbage.

How to Make It

Follow these simple to prepare instructions for making this amazing homemade corned beef and cabbage:

Start by combining the pickling spice, salt, and brown sugar in a large pot with water. Make sure the salt and sugar are dissolved, so you may need to boil it. Add ice to cool.

Place the brisket into the brine, cover with plates and refrigerate for 5-7 days or as many as 10 days. Move the brisket around every 2 days to make sure the brine is touching all parts of the brisket.

Rinse the brisket well under cold water to remove the spices and to relax the salt content on the beef.

Next, bring the brisket in a pot of water with pickling spice to a boil and then simmer on low heat for 3 ½ to 4 hours.

With about 30 minutes left in the cooking process, add the cabbage, carrots, and potatoes to the mixture and cook.

Slice the corned beef against the grain and serve with cooked vegetables.

Is It Better to Boil or Bake Corned Beef?

I’m not sure one is better than the other because both are great options for cooking and tenderizing your corned beef. When baking most people think of baking it in foil after the brine, but you can also bake the corned beef in water in a pot in the oven.

• Baking Corned Beef – A method used where the corned beef is wrapped in foil and baked to help tenderize.
• Boiling Corned Beef – Cooking the corned beef in a large pot of water to help tenderize.

Make-Ahead and Storage

Make-Ahead: This recipe can be made up to 1 day ahead of time. Simply reheat before serving.

How to Reheat: Add the desired amount of corned beef to a pot and heat over low heat until hot. If you need to add more water to the pot, feel free to do so.

How to Store: Cover with or without the cooking liquid and keep in the refrigerator for up to 5 days. Cover without the cooking liquid and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

More Beef Recipes

• Chicken Fried Steak
• Steak Au Poivre
• Philly Cheesesteak
• Beef Wellington
• Beef Stroganoff

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