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Overhead shot of a platter of corned beef and cabbage with vegetables.

Homestyle One Pot Corned Beef & Cabbage

  • Author: Asha
  • Prep Time: 5 minutes
  • Cook Time: 3 hours 35 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: American

Description

This delicious corned beef and cabbage dinner comes together in one pot (making clean up a cinch). Slowly stewed, tender beef with buttery, flavourful vegetables – just like grandma made.


Ingredients

Scale

1 1/2 kg corned beef brisket*

5 medium carrots

1 medium rutabaga

1 medium cabbage

8 medium white potatoes

1 tbsp salt

1 tsp pepper

2 tsp dried parsley

butter, for serving


Instructions

Rinse corned beef and put it into a stock pot (7-8 quarts). Add water, covering the meat by 2-3 inches. Cover the pot and boil over medium-high heat for an hour and a half. Drain the pot and rinse the beef again, and rinse the inside of the pot to remove any excess brine.

Slice the corned beef into 2-inch thick pieces. Put them back into the pot. Add fresh water to the pot, covering the meat by an inch or two of water. Add in salt, pepper, and parsley. Bring to a boil over medium-high heat and cook, covered, for 30 minutes.

Meanwhile, peel carrots and cut them into thirds. Peel the rutabaga, slice into 1/2″ slices, and quarter the slices. Remove the outer leaves of the cabbage, then cut the cabbage into 8 wedges.

Add the cabbage into the pot, arranging it evenly over the meat. When the pot returns to boiling, add in the carrots and rutabaga. Cover and boil for another 1 hour 15 minutes. There should always be 1-2 inches of broth in the pot. Keep an eye on the level of it while cooking and top up with water as needed. I usually have to do this a few times.

Taste the broth. Corned beef can vary greatly in how salty it is (I think they used to make it much saltier than the versions I’ve found in the last few years). Add more seasoning, depending on flavour of the broth. 

Peel and halve the potatoes. Add them into the pot and cook until they are tender, about 20 minutes. Taste test again and season to taste.

Serve slathered with butter, preferably with some fresh bread to dip into the delicious broth.


Notes

* I would use 1 1/2 – 2 kg of corned beef for this recipe. It will shrink to about half the size. And any leftovers are amazing to use in sandwiches! Look for a piece with minimal fat.

Try to keep the cabbage wedges intact when serving for the best presentation.

Keywords: corned beef and cabbage