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How to Make Classic Corned Beef and Cabbage

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Celebrate St. Patrick's Day with this classic Corned Beef and Cabbage recipe that the whole family will love! This one-pot meal feeds a crowd with tender, brined and spiced meat and hearty vegetables!

How to Make Classic Corned Beef and Cabbage

Before you jump to Pickled Red Cabbage recipe, you may want to read this short interesting healthy tips about 10 Small Steps To Improve Your Health.

Many of us make health-related resolutions, such as to lose weight, stop smoking or join the neighborhood health club. While it is common to set high goals, experts say that setting smaller goals could do more for our health. 

"Small steps are achievable and are easier to fit into your daily routine," says James O. Hill, Ph.D., Director of the Center for Human Nutrition at the University of Colorado Health Sciences Center. "They are less overwhelming than a big, sudden change." 

Here are 10 to try:

  1. Stop gaining weight. Even if you gain just a pound or two every year, the extra weight adds up quickly. 
  2. Take more small steps. Use a pedometer to count your daily steps; then add 2,000, the equivalent of one extra mile. Keep adding steps, 1,000 to 2,000 each month or so, until you take 10,000 steps on most days.
  3. Eat breakfast. Breakfast eaters tend to weigh less and have better diets overall. For a filling and nutrition-packed breakfast, top Whole Grain Total® with fresh fruit slices and low-fat or fat-free milk. 
  4. Switch three grain servings each day to whole grain. If you're like the average American, you eat less than one whole grain serving a day. 
  5. Have at least one green salad every day. Eating a salad (with low-fat or fat-free dressing) is filling and may help you eat less during the meal. It also counts toward your five daily cups of vegetables and fruits.
  6. Trim the fat. Fat has a lot of calories, and calories count. Purchase lean meats, eat poultry without the skin, switch to lower-fat cheeses, use a nonstick pan with only a dab of oil or butter.
  7. Consider calcium by including two or three daily servings of low-fat or fat-free milk or yogurt. Dairy calcium is good for bones and may also help you lose weight.
  8. Downsize. The smaller the bag, bottle or bowl, the less you will eat. 
  9. Lose just 5 to 10 percent of your current weight. The health benefits are huge-lower blood pressure, blood sugar, cholesterol and triglycerides.
  10. Keep track of your eating. Write down what you eat over the next couple of days and look for problem spots. Often, just writing things down can help you eat less.

Niki Bergman

We hope you got insight from reading it, now let’s go back to recipe

The Ingredients needed to make Classic Corned Beef and Cabbage :

  •  1 (3-4 pound) corned beef with spice packet
  •  2 bay leaves
  •  1/2 teaspoon black peppercorns
  •  5-6 cups beef broth
  •  1 1/2 pounds carrots
  •  2 pounds small red potatoes
  •  1 large head green cabbage, cut into 8 wedges

Step by Step Instructions :

  1. Remove the corned beef from the packaging and rinse well.
  2. Place the meat in the bottom of a large dutch oven, then sprinkle with the contents of the spice packet and add 2 bay leaves and 1/2 teaspoon black peppercorns.
  3. Add enough beef broth or water to cover the meat completely.
  4. Place on the stove and bring to a boil, then cover and reduce the heat to a simmer. Let the meat cook in the simmering liquid for about 2 1/2 hours.
  5. Add the carrots and potatoes, making sure to move the meat if necessary so the vegetables can cook in the liquid. If needed, add an additional 2 cups of hot water to the cooking liquid. Continue to cook for 30 minutes until the potatoes and carrots are tender.
  6. Add the cabbage wedges, pushing them down into the cooking liquid, and cook for 15 minutes longer.
  7. Remove the meat, potatoes, and vegetables from the pot. Slice the meat into thin slices against the grain, then serve on a large platter surrounded by the boiled potatoes, carrots and cabbage.


  • You can use just water instead of the beef broth, or water with 5-6 teaspoons of Better Than Bouillon Beef Base.
  • I like to splash a little vinegar on my cabbage before eating it, and I serve the meat with a simple whole grain mustard for extra flavor.


Amount Per Serving: 


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