Chef John's Corned Beef and Cabbage Recipe -
Chef John's Corned Beef and Cabbage  Recipe
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How to Make Corned Beef and Cabbage
See how to make the official meal of St. Patrick’s Day. See more
  • READY IN 4+ hrs

Chef John's Corned Beef and Cabbage

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 50 mins

    4 hrs 15 mins


  1. 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.
  2. 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.
  3. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
  4. 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.
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Reviews More Reviews

Mar 16, 2014

I just made this corned beef, scaled down to a 2.5lb piece of meat. It's absolutely the best corned beef I've ever had. I live in NYC and am no stranger to Carnegie Deli, Katz's Deli, and 2nd Ave deli, but I would take this corned beef over them any day.

Mar 17, 2014

Simple, savory, and a perfect St. Patrick's Day dinner. Chef John, you not only give us the greatest recipes, you more importantly give us confidence! Thank you once again!

Mar 17, 2014

Over the years, I have tried many different recipes for corned beef and cabbage, but this is the tastiest! Once the potatoes were placed into the pot for cooking, I searched the web for a horseradish sauce recipe since I love boiled potatoes with it. I was happy to find one from Chef John. In my opinion, No need for horseradish on the brisket. It is that good! Using the left over brisket to make his version of Corned Beef Hash for breakfast tomorrow.

Mar 17, 2014

Used this recipe for a 3.75 lb brisket...came out perfect! I have only made corned beef one other time, and it was made in the crock-pot. From now on I am using this recipe, on the stove top, and making it more often! The video helped me a great deal as well! Thank you, Chef John!

Mar 13, 2014


Oct 11, 2014

I made this recipe today. It was delicious. The only thing that I changed is that I didn't add any salt and cooked the potatoes for an additional 15 minutes (I live at high altitude). This recipe is a keeper!!

Mar 22, 2014

Chef John, thank you! This was the best corned beef and cabbage I've ever made. Basically I make it once a year for St. Pattys day and I've tried different recipes. They are all kind of similar but I guess the subtle differences make a difference because this was loved by all in my family. Everyone liked it so much that I may just make it again before next year.

Mar 17, 2014

Great recipe as written though next time I may double the salt and add pepper. Also I only used a 2.5 lb. brisket, WAY to small. My wife and I devoured it and now there's plenty of veggies left over, but no corned beef!


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 1504 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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