The perfect one pot! So beyond simple it’s amazing! Not just for St. Patricks Day, this is delicious anytime of the year, and the leftovers!!! Talk about yummy sandwiches or breakfast hash, OH YUM! Got it all here so read all the way down…
Nothing says St. Patrick’s Day quite like a steaming plate of corned beef and cabbage! This traditional dish is not only a holiday staple but also a comforting, hearty meal that’s easy to make and naturally gluten-free. Whether you’re celebrating with family or just craving something warm and flavorful, this slow-cooked corned beef paired with tender cabbage, carrots, and potatoes is a must-try.
Ready to make the best corned beef and cabbage? Let’s dive in!
What is Corned Beef?
Corned beef is beef brisket that has been salt-cured, giving it a deep, rich flavor and signature pink hue. The name “corned” comes from the large grains of salt (historically called “corns” of salt) used in the curing process.
Traditionally, corned beef is slow-cooked to perfection, making it ultra-tender and flavorful. It pairs perfectly with boiled or braised cabbage, potatoes, and carrots, creating a one-pot meal that’s both satisfying and simple.
Why You’ll Love This Recipe
✔ Naturally Gluten-Free – No flour, no thickeners—just whole ingredients.
✔ Perfect for St. Patrick’s Day – A classic dish to celebrate Irish heritage.
✔ Easy & Hands-Off Cooking – Just set it and forget it!
✔ Leftovers are Incredible – Make corned beef hash, sandwiches, or wraps the next day.
The Best Way to Cook Corned Beef & Cabbage
The key to perfectly tender corned beef is low and slow cooking. You can make it:
🔥 In a Slow Cooker – Set it and forget it! The easiest method for busy days.
🍲 On the Stovetop – The classic way, simmered to tender perfection.
⚡ In an Instant Pot – Speeds up the process without sacrificing flavor.
Corned Beef and Cabbage
Ingredients
- Serves 2 with a small amount of leftovers for next day’s hash.
- 1 1/2 lb seasoned corned beef already brined (cook beef 25 minutes per pound)
- 1 small green cabbage, quartered
- 6 small red potatoes left whole
- 1 bunch small carrots, you know the kind at farmers market, NOT the bagged ones PLEASE! They taste different. Even get larger ones and cut them. No need to peel them, scrub the skins good nutrients in them.
- One soup pot
- Water
To Make corned beef hash:
- Extra Ingredients to have on hand:
- Coconut oil, ghee, olive oil or butter
- 1 potatoe diced
- 1/2 onion diced
- 1 small jalapeno
- 1–2 cloves garlic mined
- Leftover corned beef, cabbages, carrots and potatoes
Instructions
- Make sure pot will hold the beef, cabbage, potatoes, and carrots, and enough water to cover*.
- Place seasoned corned beef in pot and cover with plenty of water*. Bring to a boil. Once boiled, simmer for about 45-60 min. until fork tender. If using a larger piece of beef allow for a longer cook time. (cook beef 25 minutes per pound)
- Halfway through cooking add potatoes and carrots. ( 30 minutes once beef has boiled)
- Last 15 minutes add quartered cabbages
- Place corned beef, cabbage, potatoes, and carrots in a nice bowl/platter.
- Serve with horseradish cream sauce and salad.
- Mix 1 tsp prepared horseradish to 1/2 c sour cream, pinch of salt and fresh ground pepper. Adjust seasonings according to your taste.
Method For hash:
- Dice or cube up all left overs, but keep them separated.
- In a pre-heated skillet, add uncooked potatoes, onions, peppers. cook until softened.
- Add leftover meet and veggies. Cook until nicely browned.
- Crack an egg over top, cover and cook until set.
- Serve with toast and butter. Even use leftover horseradish sauce.
Notes
*Watch our recipe video HERE!
FAQs About Corned Beef & Cabbage
1. Is corned beef always gluten-free?
Most plain corned beef is gluten-free, but always check labels to ensure the brine or spice packet doesn’t contain hidden gluten.
2. Can I make this dish ahead of time?
Yes! Corned beef tastes even better the next day. Store leftovers in an airtight container and reheat gently in broth.
3. What’s the best way to reheat corned beef?
Reheat slices in broth on the stovetop or wrap them in foil and warm in the oven at 300°F for 15 minutes.