St. Patrick's Day Favorite Recipe: Corned Beef & Cabbage

if there is one meal that feels like home to me, it’s classic stovetop Corned Beef and Cabbage.

St. Patrick’s Day has always been more than just a holiday in our house. I was raised by a (mostly) Irish grandmother, and our girls spent years as competitive Irish dancers. March wasn’t just busy — it was joyful chaos. Parades. Performances. Late-night costume prep. And always, always, a big pot of corned beef simmering on the stove.

Even now that the girls are away at college, this is the meal we make when everyone’s home together in March. It’s tradition. It’s comfort. And somehow, it still tastes like those packed, magical weeks when the house was full of dance shoes and Irish music.

If you’re looking for the best traditional corned beef and cabbage recipe, this is my go-to. It’s simple, deeply flavorful, and honestly? The stovetop version beats the slow cooker every time.

The Best Stovetop Corned Beef and Cabbage

If you’ve ever wondered: 

• How long to cook corned beef on the stove
• Should you rinse corned beef?
• When to add cabbage to corned beef
• Flat cut vs. point cut brisket

I’ve got you covered.

This is the method I’ve made for years — the one my middle daughter used to request (and the only “red meat” she would eat for the longest time!).

Ingredients for Corned Beef and Cabbage

This is a classic, no-fuss ingredient list — nothing fancy, just real flavors that work.

• 1 Corned Beef Brisket (I prefer the flat cut)
• The spice packet included with the corned beef
• 2 tablespoons light brown sugar
• 3 bay leaves
• 32 oz vegetable broth or stock
• Water (if needed to fully cover the brisket)
• 12–18 small red or yellow potatoes, peeled and halved
• 1 pound baby carrots
• 1 small head green cabbage, cored and sliced

Optional for serving:

• Horseradish sauce
• Honey mustard

How to Make Corned Beef and Cabbage on the Stove

1. Prepare the Corned Beef

Place the corned beef brisket into a large Dutch oven.

Here’s a little tip most recipes don’t tell you:
Try not to dump all of the pink liquid/gel from the packaging into the pot. You don’t have to rinse the brisket, but carefully lifting it out instead of pouring everything in helps reduce extra saltiness.

Add:

• The spice packet
• Brown sugar
• Bay leaves

Cover with vegetable broth, adding water if needed so the brisket is fully submerged.

2. Simmer the Corned Beef

Bring to a boil.
Reduce heat, cover, and simmer gently for about 2 hours.

Low and slow is the secret to tender corned beef.

3. Add Potatoes and Carrots

Nestle the potatoes and carrots around the brisket in the Dutch oven.

Bring back to a boil, reduce heat again, and simmer for about 40 minutes, or until vegetables are fork-tender.

If the liquid reduces too much while cooking, just add a little more broth or water.

4. Cook the Cabbage

Remove the brisket and vegetables from the pot and cover to keep warm.

Add the cabbage to the cooking liquid and simmer for about 15 minutes, or until tender but not mushy.

Remove the bay leaves.

5. Slice and Serve

Slice the corned beef against the grain (this makes a huge difference in tenderness!).

Serve with the potatoes, carrots, and cabbage.

We love it with horseradish sauce or honey mustard

And if you have leftovers? Corned beef hash the next morning is basically required.

Tips for the Best Corned Beef and Cabbage

Choose Flat Cut Brisket

Flat cut cooks more evenly, slices beautifully and makes a prettier presentation for serving.

Don’t Overcook the Cabbage

Add it last. Always. Mushy cabbage is what gives this dish a bad reputation.

Slice Against the Grain

Look at the direction of the muscle fibers and cut across them — not parallel.

Can You Make Corned Beef Ahead of Time?

Yes — and I have.

You can cook it fully, store it in some of the broth and reheat gently on the stove the next day

 

Why This Recipe Means So Much to Our Family

There’s something about serving this meal that instantly brings everyone back to the table.

It reminds me of long dance competition days, St. Patrick’s Day parades, and the season when our house was loud and full.

Now when the girls come home from college, this is still the first “March meal” they request.

And that’s the beautiful thing about simple recipes like this — they become part of your family story. 

If you’re planning your St. Patrick’s Day menu and want something traditional, comforting, and guaranteed to bring everyone to the table — this is it.

And if your house has ever been full of Irish dance shoes, parade pins, or loud fiddles in early March… then you already know!