Corned Beef and Cabbage

Corned beef and cabbage is as traditional a New England meal as you can get. It runs on the St. Patrick’s Day table, but the truth is it earns its keep all winter: a hearty Irish-American one-pot of brined brisket, cabbage, and root vegetables — carrots, potatoes, rutabaga — cooked in the same broth so everything tastes like everything else.

Prep time: 20 minutes. Cook time: about 4 hours. Beginner-friendly. Serves 8.

Ingredients

• 4–5 lbs corned beef
• 1.5 lbs carrots
• 1.5 lbs red potatoes
• 1 small rutabaga, peeled and cut into chunks
• 1 small head green cabbage (about 2 lbs), uncored and cut into 8 wedges

Instructions

1. Rinse the brisket and place it in a Dutch oven with enough water to cover by 1 inch.
2. Bring to a boil over high heat and skim off any scum that rises to the surface.
3. Reduce heat to medium-low and simmer until a knife slides easily through the thickest part, about 2 to 3 hours.
4. Transfer the beef to a large baking dish and add 1 cup of the beef broth from the pot. Cover with aluminum foil and place on the middle rack of a 200°F oven to keep warm.
5. Add the carrots, potatoes, and rutabaga to the Dutch oven and bring back to a boil over high heat.
6. Reduce heat to medium-low, cover, and let the vegetables soften for about 7 minutes.
7. Add the cabbage wedges and bring back to a boil over high heat.
8. Reduce heat back to medium-low and simmer until the vegetables are tender, about 13 to 18 minutes.
9. While the vegetables are simmering, remove the beef from the oven and place it on a carving board. Slice into 1/4-inch pieces, cutting against the grain.
10. Transfer the vegetables to the baking dish with the beef and moisten with more broth if needed.
11. Serve hot, with mustard and good bread on the side.

Leftovers are the point. Save a few slices of beef and a wedge of cabbage for a hash the next morning, or build a Reuben for lunch.

Frequently Asked Questions

Do I need to rinse the corned beef before cooking? Yes. A quick rinse under cold water washes off excess surface brine and keeps the finished broth from going too salty — especially important since you’re cooking the vegetables in that same liquid.

What cut is corned beef, and does it matter? Corned beef is almost always brisket — the flat cut is leaner and slices cleaner; the point cut has more fat and more flavor. Either works here. If you see a spice packet in the packaging, toss it in the pot.

Can I make this ahead? The beef holds well. Simmer it the day before, refrigerate it in its broth, then reheat gently and cook the vegetables fresh before serving. The leftovers — hash, a Reuben — are half the reason to make it in the first place.