Name: Corned Beef and Cabbage
Total time: 190 min
Ingredients: 1 (4-pound) corned beef brisket, preferably center cut, brine and seasoning packet discarded; 4 (5-inch) thyme sprigs; 2 teaspoons whole coriander seeds; 3 dried bay leaves; 1 small (about 2 pounds) head green cabbage, cut into 3-inch wedges, leaving core intact; 1.5 pounds baby gold potatoes, scrubbed, halved lengthwise if large; 6 medium (2 ounces each) carrots, peeled, halved crosswise diagonally, and halved lengthwise, if large; 3 medium (4 ounces each) purple-top turnips, peeled and cut into eighths; 2 teaspoons kosher salt, divided; 0.75 teaspoon black pepper, divided; 0.5 cup sour cream; 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish; 2 tablespoons whole-grain mustard; 1 tablespoon country Dijon mustard; 1.5 teaspoons Worcestershire sauce

Corned Beef and Cabbage

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This easy recipe for Corned Beef and Cabbage yields a hearty meal that's perfect for dinner, even when it's not St. Patrick's Day.

Adam Dolge

Updated on December 10, 2023

Tested by

Food & Wine Test Kitchen

Frequently asked questions

How do you cut corned beef?

Once the beef has finished cooking, you'll transfer it to a cutting board and slice it like a steak — against the grain, perpendicular to the parallel lines running through the meat. Use a long, sharp slicing knife or chef's knife to create the thinnest, most tender slices.

What do you put on corned beef and cabbage?

The braised meat and vegetables are complemented by a bright, rich mustard sauce. To make it, simply stir together sour cream, chopped parsley, whole-grain mustard, Dijon mustard, and Worcestershire sauce. Season with salt and pepper, preferably freshly ground black pepper for the best flavor.

Notes from the Food & Wine Test Kitchen

The corned beef emerges from a long, slow simmer deliciously tender and fatty. Adding the vegetables to the pot during the last stage of cooking helps keep them from overcooking and falling apart.

Make ahead

If you have leftover beef, transfer it and the cooking liquid to an airtight container, store it in the refrigerator overnight, and then reheat it in the liquid until the internal temperature of the meat reaches 165°F.

Ingredients

1 (4-pound) corned beef brisket, preferably center cut, brine and seasoning packet discarded
4 (5-inch) thyme sprigs
2 teaspoons whole coriander seeds
3 dried bay leaves
1 small (about 2 pounds) head green cabbage, cut into 3-inch wedges, leaving core intact
1 1/2 pounds baby gold potatoes, scrubbed, halved lengthwise if large
6 medium (2 ounces each) carrots, peeled, halved crosswise diagonally, and halved lengthwise, if large
3 medium (4 ounces each) purple-top turnips, peeled and cut into eighths
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 cup sour cream
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons whole-grain mustard
1 tablespoon country Dijon mustard
1 1/2 teaspoons Worcestershire sauce

Directions

Place corned beef, thyme, coriander, and bay leaves in a large (about 10-quart) Dutch oven; add cold water to cover by 1 inch (10 to 12 cups). Bring to a simmer over medium-high; reduce heat to medium and cook, partially covered, skimming foam occasionally, until beef is fork-tender, about 2 hours.
Add cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper to beef mixture. Increase heat to medium-high; cook, partially covered, until vegetables are al dente, 25 to 30 minutes. Remove from heat; let stand, covered, until vegetables are fork-tender, about 10 minutes.
Meanwhile, stir together sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Set aside.
Transfer corned beef to a cutting board; slice against the grain into 1/2-inch-thick slices. Transfer to a platter. Using a slotted spoon; transfer vegetables to platter, discarding bay leaves and thyme sprigs. Spoon 1/4 cup cooking liquid over beef and vegetables. Garnish with additional parsley and serve with mustard sauce.