One Pot Corned Beef, Cabbage, And Potatoes
This one pot corned beef, cabbage, and potatoes recipe is an Irish American classic that will take your tastebuds on a trip to the Emerald Isle. Learn how to make this classic meat and potatoes recipe just in time for St. Patrick’s Day!
Winter will eventually wind down.
And when it does that means it is finally time to think about St. Patrick’s Day and all things green and Irish inspired.
While I love the holiday as a reason to make festive St. Patrick’s Day jello shots, my favorite part of the holiday just might be the corned beef and cabbage.
Especially this corned beef, cabbage, and potatoes.
Because the potatoes really make it a complete one pot wonder.
What is corned beef?
Corned beef is a cut of brisket that’s been salt cured.
Brisket is a muscular piece of meat from the chest of a cow.
Because the muscle it comes from works so hard, it is full of connective tissue that can be tough if it’s not cooked properly.
Generally, corned beef, like other brisket recipes benefits from cooking slow and low so that all the tough tissue breaks down and becomes perfectly tender and delicious.
This is why traditional recipes call for boiling it as the cooking method, which isn’t something you do with other cuts of red meat.
Why do we eat corned beef and cabbage on St. Paddy’s Day?
Because variations of corned beef, cabbage, and potatoes are so popular here in the States on St. Patrick’s Day, many think it is 100% authentic Irish fare.
But for our friends across the pond, this is not the truth.
So how come we eat this dish on St. Paddy’s Day?
When large masses of Irish immigrants were coming to America in the 19th century, they naturally wanted something that reminded them of home when their beloved national holiday came rolling around.
This was not corned beef & cabbage folks.
Nope.
They wanted a comforting celebratory meal of boiled bacon and cabbage.
Yes, bacon.
Bacon however was pretty darn expensive at that time here.
And since most Irish immigrants did not arrive in this country wealthy, they instead turned to finding the cheapest alternative they could to the traditional pork product.
At the time, that was beef brisket- specifically salt cured beef. ‘
Corned’ beef actually referring to the large salt crystals in the brine-ing preservation process.
As for cabbage?
It was cheap and also known for absorbing fatty flavors making it an ideal pairing.
And that, my friends, is how corned beef and cabbage evolved into the traditional Irish American way to savor Saint Patrick’s Day!
My recipe stays true the old fashioned origins of this classic.
Ingredients
To make this you’ll need:
- Corned beef brisket– Look for a 3 pound one and don’t discard the spice packet
- Beer– I’m using light beer for my version but you certainly could use a different beer if you prefer
- Potatoes– Small to medium red potatoes
- Carrots– Baby carrots, optional
- Cabbage– A large head cut into wedges
How to Make Old Fashioned Corned Beef, Cabbage and Potatoes
Making this one pot corned beef, cabbage, and potatoes is very easy.
Despite having a longer cook time, your active prep is very quick and simple.
Start by putting the brisket fat side down in a Dutch oven or another large heavy bottomed pot.
Next, sprinkle the seasoning packet evenly over the meat.
Then pour the beer into the pot and add water to cover the beef.
Bring the mixture to a boil.
As soon as it boils. turn the heat down to low.
Cover the pot and let the beef mixture simmer slowly for 4 hours.
About half an hour before the beef should be done, add the whole red potatoes.
Let the potatoes cook for 15 minutes and then add the wedged cabbage and carrots, using a spatula to push them under the broth, adding a little water if you have to.
Once the broth covers the veggies, let them cook for another 15 minutes.
At this point remove the brisket to a serving platter and tent it with foil so it can rest for an additional 15 minutes.
While the brisket rests, use a slotted spoon to transfer all the vegetables to a waiting dish, adding broth if you like.
Once the brisket has rested for 15 minutes, slice it against the grain and serve with the vegetables.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container with the broth in the fridge for up to 4 days.
Reheat on the stove until warmed through.
For best results, don’t microwave the leftover corned beef.
Can I freeze cooked corned beef?
Yes!
Just drain away the extra broth and let the meat cool completely.
Put the corned beef slices into a freezer bag, squeezing out as much of the extra air as possible.
Freeze for up to 3 months.
Tips and Tricks
- Some people prefer rinsing their corned beef before cooking. I don’t, but if you want to you absolutely can. Corned beef can be salty, and rinsing it removes excess salt which can lead to a milder flavor.
- Feel free to add onions for extra flavor.
- You can substitute the beer for a traditional Irish beer like Guinness or any other stout.
- Don’t substitute beef broth for water. Doing so will make the corned beef taste less like traditional corned beef and more like a pot of beef stew.
- Adjust the cook time based on the size of your brisket. I cook my corned beef for 60 minutes per pound so if you use a smaller or larger roast you may need to adjust the time up or down. The meat is done when it reaches a minimum internal temperature of 145. I like ours a little more done so we let it go until its closer to 160.
Other St. Patrick’s Day Main Dishes You Might Enjoy
This one pot corned beef, cabbage and potato recipe is my favorite main course to serve on St. Patrick’s Day.
Make it yourself this St. Patrick’s Day and see how easy it is to celebrate with this traditional meal!
Looking for other St. Patrick’s Day main dishes?
Try these:
- Irish Potato Pie
- Guinness Burgers With Irish Cheddar
- Irish Colcannon Potato Soup
- Corned Beef & Cabbage Skillet
- Smothered Pork Chops
- Irish Beef Stew
If you’ve tried this ONE POT CORNED BEEF, CABBAGE, AND POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
One Pot Corned Beef, Cabbage, And Potatoes
Ingredients
- 3 lb corned beef brisket with the spice packet
- 2 12 oz bottles bud light
- water
- 8-10 small/medium red potatoes
- 2 cups baby carrots optional
- 1 large head cabbage cut into wedges
Instructions
- In a Dutch oven or other large heavy bottomed pot, add the brisket- placing in the center with the fat side down.3 lb corned beef brisket
- Sprinkle the seasoning packet out over the meat.
- Slowly pour the beers in until both have been added. Add water to the pot to cover the beef.2 12 oz bottles bud light, water
- Bring the mixture to a boil, then quickly reduce the temperature. Cover the pot and let the corned beef simmer for roughly 4 hours.
- Thirty minutes before the corned beef is due to be done, carefully add the whole red potatoes.8-10 small/medium red potatoes
- 15 minutes before the meal should be done, carefully add in the cabbage wedges & the carrots (if using). Use a spatula to push them under the broth. Add extra water if necessary.2 cups baby carrots, 1 large head cabbage
- Remove the brisket to a serving platter. Tent it with foil, and allow it to rest for 15 minutes, before slicing & serving.
- While the brisket rests, use a slotted spoon to transfer all the vegetables to a waiting casserole dish. Spoon as much or as little of the broth in with them, and then cover the dish.
- Make sure to slice the brisket against the grain, and serve it with the veggies.
Notes
- Some people prefer rinsing their corned beef before cooking. I don’t, but if you want to you absolutely can. Corned beef can be salty, and rinsing it removes excess salt which can lead to a milder flavor.
- Feel free to add onions for extra flavor.
- You can substitute the beer for a traditional Irish beer like Guinness or any other stout.
- Don’t substitute beef broth for water. Doing so will make the corned beef taste less like traditional corned beef and more like a pot of beef stew.
- Adjust the cook time based on the size of your brisket. I cook my corned beef for 60 minutes per pound so if you use a smaller or larger roast you may need to adjust the time up or down. The meat is done when it reaches a minimum internal temperature of 145. I like ours a little more done so we let it go until its closer to 160.
Nutrition
I haven’t made my corned beef with beer before and have seen a few recipes here and there. I wondered about it but if you’ve made it I know it has to be good! Thanks for sharing at Fiesta Friday!
Mollie
I didn’t have beer so I used just water – still very good! Also very easy. I cooked mine to internal temp of about 190 and it had great flavor and was very tender.