One Pot Corned Beef, Cabbage, And Potatoes

slices of cooked corned beef brisket on a white platter surrounded by potatoes cabbage and carrots

4.60 from 5 votes

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!

Prep Time15

Cook Time4 30

Total Time4 45

Course: Dinner, Main Course

Cuisine: American, Irish

Servings:

Calories: 412kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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