Simmered Corned Beef Brisket with Cabbage and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender corned beef brisket gently simmered with cabbage, carrots, and potatoes for a hearty Irish boiled dinner. This irish-inspired st. patrick’s day ready in about 195 minutes pairs pounds corned beef brisket, water, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (15 ratings) Prep: 15 min Cook: 180 min Serves 6 Irish cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 pounds of corned beef brisket in a large stockpot and cover with 10 cups of water. Add 1 large quartered yellow onion, 4 smashed garlic cloves, 1 tablespoon black peppercorns, and 2 bay leaves. Bring to a boil over high heat, then reduce to a low simmer and cover. Cook for 2.5 hours until the brisket is tender and can be pierced easily with a fork.
  2. Step 2: Remove the brisket from the pot and set aside, covered loosely with foil to keep warm. Add 4 medium peeled and chopped carrots and 6 peeled medium white potatoes to the simmering broth. Cook uncovered for 15 minutes.
  3. Step 3: Add 1 medium head of green cabbage cut into wedges to the pot with the carrots and potatoes. Continue simmering for another 10-15 minutes until the cabbage is tender but not mushy.
  4. Step 4: Slice the rested corned beef against the grain into 1/4-inch thick slices. Serve the corned beef with the boiled vegetables on the side, seasoning with salt to taste if needed.

Frequently asked questions

How long does Simmered Corned Beef Brisket with Cabbage and Root Vegetables take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Corned Beef Brisket with Cabbage and Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds corned beef brisket from drying out.

Can I substitute ingredients in Simmered Corned Beef Brisket with Cabbage and Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Corned Beef Brisket with Cabbage and Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Corned Beef Brisket with Cabbage and Root Vegetables?

Irish st. patrick’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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