Traditional Corned Beef and Cabbage

Beth Pierce


This Traditional Corned Beef and Cabbage cooks everything low and slow (just like it should be) with the perfect spices in a dutch oven or large stock pot. This delicious Easy Traditional Corned Beef and Cabbage does not require any special equipment or expertise. The corned beef is slow cooked with pickling spices. The carrots, potatoes and cabbage are added at different intervals so everything is done and tasty at the same time!! The corned beef is tender and the cabbage is cooked just perfectly with just a tiny bit of crisp left.


☆☆☆☆☆ 0 votes

10 Min
3 Hr
Stove Top


  • 3 lb
    corned beef brisket with spice packet
  • 2
    bay leaves
  • 1
    onion quartered
  • 2 Tbsp
    pickling spice
  • 4
    medium red potatoes halved
  • 4
    large carrots peeled and chunked
  • 1
    head green cabbage cut in wedges

How to Make Traditional Corned Beef and Cabbage


  1. In dutch oven or large stockpot add corned beef and cover with water. Add spice packet, bay leaves and onions. Add pickling spice to spice ball infuser and drop in pot with corned and water. Cover and simmer for 2-2 1/2 hours. The brisket should be fork tender.
  2. Add potatoes and carrots; cover and simmer for additional 30 minutes. Add cabbage; cover and simmer for 15 additional minutes.
  3. Fish out bay leaves and discard. Remove corned beef and vegetables from pot and cover to keep warm. Remove any fat from the corned beef and slice against the grain.
  4. Do not let the brisket boil. This will make it tough. Slow simmer is the key.

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