Corned beef and cabbage on stovetop is one of those meals that feels steady and cozy, especially on busy weeks when you want something warm and comforting without a lot of effort.
The slow simmering fills the kitchen with a cozy aroma, and everything cooks together in a gentle way that makes dinner feel easy.
I make this on days when I want a simple pot meal that softens on its own while I get on with other things.
The cabbage turns tender, the carrots become sweet, and the potatoes stay creamy. It is a classic comfort food dish that always feels reassuring.
Why You Will Love It
- Straightforward steps and simple ingredients.
- Comforting flavor without a long prep time.
- Great for busy weeks because it simmers gently on its own.
- Easy for beginners and very dependable.
- Leftovers warm beautifully, making it make ahead friendly.
Ingredients
For the pot
Corned beef brisket, about 3 to 3.5 pounds (flat cut works best for even cooking)
1 medium yellow onion, cut into thick wedges
1 bottle mild lager or ale, about 10 to 12 ounces
7 to 8 cups water, enough to fully cover the meat
1 tablespoon apple cider vinegar for brightness
1 tablespoon pickling spice, or the seasoning packet if yours includes one
1 teaspoon sugar to balance the saltiness
Vegetables
1 pound carrots, peeled and sliced into chunky pieces
1 small head green or Savoy cabbage, cut into wide wedges with the core left in so it stays together
1.25 to 1.5 pounds small potatoes like Yukon Gold or red potatoes, halved if they are large
How to Make It
Step 1: Prepare the pot
Place the corned beef brisket into a large pot or Dutch oven with the fat side facing up. Rinse it briefly under cool water before placing it in the pot if it comes packed with brine. Add the onion wedges around the meat.
Step 2: Add the cooking liquid
Pour in the beer, then add enough water to cover the brisket fully.
Sprinkle in the vinegar, pickling spice, and sugar.
The liquid should come up over the surface of the meat so it can simmer evenly.
Step 3: Bring to a gentle simmer
Cover the pot and heat over medium.
Once it reaches a low boil, reduce to a gentle simmer. Let it cook covered until the meat becomes tender when pierced with a fork.
This usually takes about 2 hours and 15 minutes to 2 hours and 45 minutes, depending on thickness.
Step 4: Prepare the vegetables
About 30 minutes before the brisket finishes cooking, prepare the carrots, potatoes, and cabbage.
Keep the cabbage in large wedges so it softens but holds its shape.
Step 5: Cook the vegetables
When the meat is tender, lift it carefully out of the pot and place it on a cutting board.
Cover loosely with foil so it stays warm.
Add the carrots and potatoes to the broth and let them simmer until nearly tender, about 15 minutes.
Set the cabbage wedges gently on top, cover the pot, and cook for another 10 to 15 minutes until the cabbage is soft.
Step 6: Slice and serve
Use a slotted spoon to remove the vegetables.
Slice the corned beef across the grain into even pieces. Serve it all together with a little broth spooned over the top for extra moisture and warmth.
Tips, FAQs, and Variations
Can I make this ahead?
Yes, it reheats well. Keep the meat and vegetables in their cooking broth to stay moist.
Does it freeze nicely?
The corned beef itself freezes very well.
Can I skip the beer?
Absolutely. Replace it with extra water or low sodium broth for a slightly milder flavor.
How long does it keep?
Stored in the fridge, it usually stays fresh for up to 3 to 4 days.
Can I add other vegetables?
Turnips or parsnips work well and blend into the broth with a gentle sweetness.
I hope this stovetop corned beef and cabbage brings a bit of ease to your week. It is warm, simple to prepare, and the kind of comfort food that always feels good to come home to.
