Corned Beef Brisket & Cabbage Recipe

| March 8, 2020 | 9 Comments

Corned Beef Brisket & Cabbage

Follow our easy, step-by-step, photo illustrated instructions to learn how to make this Corned Beef Brisket & Cabbage recipe at home. Just in time for St. Patricks day. Printable recipe included.


Corned Beef Brisket, enjoy!
We’re cooking an actual Corned Beef Brisket along with some cabbage, potatoes, and carrots, just in time to celebrate St. Patrick’s Day. It’s really easy, just takes a couple of hours to cook, but so well worth it.


Corned Beef Brisket, slider.

Corned Beef may be somewhat of an acquired taste for many.

I like Corned Beef Hash with my eggs for breakfast sometimes. I also enjoy a good Reuben Sandwich with some sauerkraut. There are numerous ways to enjoy it.

For the record, I do have a couple of other recipes here on Taste of Southern that I’ve done in times past. This is the first time though, that I’m actually cooking a brisket to share with you. I’ve usually taken the easier way out with the Canned Corn Beef and Cabbage Recipe, or even the Corned Beef Casserole we’ve posted here.

At the time of this writing, I purchased a 3.2 pound corned beef brisket that cost me almost $20.00. I’d picked them up numerous times in the grocery store, but never actually brought one home until now. I’m not sure why. Smile.

You can buy a whole brisket, a brisket flat, or a brisket point. I’m using a flat because it’s what was available. Supposedly, it’s the leanest part.

It comes in a brine of salt, water and flavorings, and will generally contain an additional packet of spices that you can add all or part of while you cook the brisket. That’s what gives it that corned beef flavor.

It’s an easy recipe. It just takes a little over 2 hours to cook the meat, but you don’t have to watch the pot very closely so you can go on with your day while it’s cooking. I liked that part.

And while it’s the meal of the day for St. Patrick’s Day, I think you will enjoy it anytime of the year if you decide to try it. It may not be an old Southern favorite, but who says we can’t vary the menu every once in awhile? Smile.

Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Corned Beef Brisket, you'll need these ingredients.
Corned Beef Brisket & Cabbage Recipe – You’ll need these ingredients.

I’m using a Grobbel’s brand, flat cut, corned beef brisket. Sometimes, the point cut is also available. Either will work fine for this recipe. They come in a brine and include a small packet of spices to add to the pot while cooking.


Corned Beef Brisket, rinse the vegetables.
Let’s begin by rinsing our vegetables first. I like to place mine in a colander to rinse them, then let them drain. I’m also going to let the brisket hang out in the sink for a little bit so that it comes more up to room temperature before we start cooking it.


Corned Beef Brisket, brisket in sauce pot.
Empty the packet of meat and juices into a large stock pot or dutch oven. I’m using a 5qt pot here, but one even a bit larger would be suitable.


Corned Beef Brisket, remove the spice packet.
Don’t forget to remove the packet of spices. You can add as much or as little of this packet as you think you might prefer. I’m sorry my camera wanted to stay focused on the brisket and not the packet of spices here.

The spice packet contains various spices like mustard seeds, allspice, pepper, cloves, cinnamon, and more, depending on the manufacturer.


Corned Beef Brisket, cover with water.
Empty the spice packet into the pot and cover the brisket with about an inch of water.


Corned Beef Brisket, bring to a boil.
Place the pot over Medium-High heat on your stove top and bring it up to a good rolling boil.


Corned Beef Brisket, cover and reduce heat.
Cover the pot with a good fitting lid, then REDUCE the heat down to below Medium so the meat can simmer.

Let it simmer for 2 hours and 15 minutes, or until done.

The brisket should cook until fork tender, or until it reaches an internal temperature of 160F degrees.


Corned Beef Brisket, remove and cover.
When it’s done, remove the brisket from the pot. I don’t have a photo of it, but I wrapped my brisket in aluminum foil to let it rest while I cooked the vegetables.

Why didn’t I get a photo of this? Read on.


Corned Beef Brisket, cut the potatoes.
Cut your potatoes into large chunks. I didn’t peel mine, but you can if you prefer. I’ve mentioned it before, but now that I’m much older, peeling potatoes just isn’t any fun. The peels have good flavor, so why throw them away? Just cook them until tender and enjoy. Smile.


Corned Beef Brisket, cut the cabbage.
Cut the cabbage. I only used about half my cabbage. I cut it in half, then sliced the half into 4 larger sections.

Ah yes, I remember this photo well. I had just sliced the cabbage and snapped this photo and then everything went dark after that. I lost power.

It had started to snow about the time I started cooking the brisket. It wasn’t snowing hard, but we were starting to see a little accumulation after two hours or so. Turns out, the power company said they had some construction equipment failure while working on the power lines and the power failure wasn’t caused by the snow.

I pulled out an emergency lantern and just placed all the vegetables in the pot and wrapped the meat. Thankfully, power was restored about an hour later, so all was well.


Corned Beef Brisket, cook until tender.
Cook the vegetables until they are tender. I increased the heat back up to Medium and let them cook for about 20 minutes or so. This was in the same liquid left from cooking the brisket.


Corned Beef Brisket, slice across the grain.
When you’re ready to serve your meal, place the brisket on a cutting board. Look carefully at the meat and see if you can tell which way the grain of the meat is running. It can be hard to tell sometimes. You will want to cut ACROSS the grain in order to get the most tender slices of the brisket.


Corned Beef Brisket, enjoy.

Serve the sliced brisket with your cooked cabbage, potatoes and carrots. A little bit of cornbread on the side helps too. Smile.


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Corned Beef Brisket & Cabbage Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Beef
  • Method: Stove top
  • Cuisine: American, Southern


We’re cooking a packaged corned beef brisket and some cabbage, just in time for St. Patrick’s day. The brisket is already in a brine and contains a packet of spices to give you that great corned beef taste.



1 Corned Beef Brisket, about 34 pounds.
1 small head of Cabbage.
5 small Potatoes, russets or red skins.
45 Carrots, as desired. (I used about a dozen baby carrots instead)


Rinse the vegetables under cool water and let drain.
Empty the brisket and juices into a large dutch oven or sauce pot.
Don’t forget to remove the spice packet.
Cover the brisket with about an inch of cold water.
Add the contents of the spice packet.
Place pot over Medium-High heat on stove top and bring to a full rolling boil.
Cover the pot, REDUCE the heat to below Medium to a low simmer.
Simmer the brisket for 2 hours 15 minutes or until fork tender and done.
Brisket is done when the internal temperature reaches 160F degrees.
Remove the brisket from the liquid. Wrap in foil and set aside.
Cut the potatoes into large chunks.
Cut the cabbage into large slices, using all or as much as desired.
Cut carrots into about 1 inch long pieces.
Place the vegetables in the pot of liquid and increase heat to Medium.
Cook vegetables until all are tender and done. About 20-30 minutes.
Slice the brisket across the grain when ready to serve.
Serve slices of brisket with the cabbage and other vegetables.

Keywords: brisket, corned beef, corned beef brisket, brisket and cabbage, potatoes, carrots, St. Patricks day meal

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You might also like: Canned Corn Beef and Cabbage Recipe

Or, maybe this one?  Corned Beef Casserole

How about this? Potato Soup


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Category: Beef, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (9)

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  1. Michelle says:

    Hi Steve! I’ve been making corned beef and cabbage for 40 years. Before that my mom made it. I do it slightly different. I dont like mushy vegetables and since cabbage cooks faster than the potatoes and carrots, I put the cabbage in the broth once the other stuff is almost tender and cabbage only cooks for about 15 minutes. Also put brisket under broiler with a dijon and brown sugar glaze before slicing and plating. Delicious!

  2. Dorothy Berry says:

    I’m looking forward to trying this – I’ve already bought my joint of brisket! I’ve never had it before, when I was growing up in Norfolk corned beef came out of a tin (the brand name Fray Bentos comes to mind) and brisket in the butchers was called Salt Beef. When I went to Australia I was pretty surprised to find that Corned Beef from the butcher was NOT what I was used to and didn’t ever buy it. The tinned stuff I was used to was called “bully beef” and it was a long time before I even tried that! (The name to me equated with British sailors from the 1700s having a diet of nothing but “bully beef and hard tack”!) Only reading your recipe did I realise that American/Australian/South African Corned Beef was actually what my Jewish friends and inlaws called Salt Brisket!! So now I’m almost all set to try it. But it will be with Chinese Cabbage because I got some really cheap and have to use it. Incidentally, there is stuff in tins here called “Corned Meat” and I DO keep a tin or two in my cupboard for emergencies like unexpected visitors. But it isn’t a touch on the real thing – 25% poultry, only 14% beef, 10% chicken hearts, 5% soya – what makes up the other 46%? And the consistency is like paste! Sooner or later this will also hit America – check your labels before you drop it in your cart! Meantime I am looking forward to my REAL corned beef and cabbage thanks to you, Steve. Oh, and by the way, my Irish sister-in-law says she has never heard of it being Irish! Her ancestors ate boiled bacon with cabbage- IF THEY WERE LUCKY and only on very special occasions!! Mostly they ate potatoes, then the blight and famine set in and thousands escaped to America for a better life. Wonder how they came to associate beef brisket with St.Paddy’s?

    • Steve Gordon says:

      Hi Dorothy, I do hope you enjoy your brisket, even if it’s not really a St. Patrick’s Day food from Ireland. You present an interesting question, and I had to look it up to see why corned beef isn’t an Irish thing to begin with. Way too deep for me to explain, but I found an interesting article on the Smithsonian website that explains it pretty well. Apparently the Salt Beef was beef that had been cured with large grains of salt so it could be shipped off to England. I did a corned ham some time back that was salted down pretty heavily, but never tried to do anything like that with beef. I wasn’t familiar with the Bully Beef either. Either way, I hope yours turns out well and that you enjoy your meal. Thank you again for sharing your comments and your stories. I do appreciate all of your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Charlie says:

    Mr Steve,
    I have to say as a kid my mom would make corned beef and cabbage about once a week. She’d saute the cabbage down then add a can of Libby’s Corned Beef.

    • Steve Gordon says:

      Hi Charlie, I don’t recall having Corned Beef growing up. If we did, I’m sure it would have come from a can as well. I did a recipe using the canned corned beef here on Taste of Southern last year. Someone had requested a recipe for it, so I gave it my best shot. I hope you might have seen that one as well. Thank you for your comments and for sharing your memories of corned beef with us. I do appreciate your visits and I hope you’ll visit with us often. Be Blessed!!! -Steve

  4. Mike Carrington says:

    Are the veggies boiled in the broth from the brisket or just in water?

    • Steve Gordon says:

      Hi Mike, Yes, I put the vegetables in the left over broth and cooked them. My apologies if that wasn’t clear enough. Thank you for the question. I do hope you might try the recipe. Please let me know how it turns out for you if you do. I greatly appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Karen Miller says:

    Our local Aldi had a sale this week on corner beef so I bought one to cook and one to freeze. Fixed mine in cast iron Dutch oven in my oven at a low temperature. Yummy!
    Since there are only 2 of us we are enjoying the bounty. We like Reuben sandwiches, but I’m trying it a different way. Slices of party rye in a baking dish and then layered with thousand island dressing, sour kraut, diced corn beef, Swiss cheese and finished up with a layer of party rye. Covered with foil and set my timer for 20 minutes. Hope it turns out since I’m making it up as I go.

    • Steve Gordon says:

      Hi Karen, How did your “casserole” of corned beef turn out? It sounded delicious. I’m glad you tried the Corned Beef and that it turned out well for you. Thank you for sharing your comments and for sharing your recipe for the twist on the Reuben sandwiches. Smile. I appreciate all of your visits and support. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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