Corned Beef and Cabbage Recipe in Stovetop Pot
This cozy stovetop corned beef and cabbage simmers gently until everything turns tender and comforting. It is a warm, easy dinner that fits perfectly into busy weeks or low energy days when you need something simple and reliable.
Ingredients
Instructions
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Place the corned beef brisket in a large pot with the fat side facing up. Add the onion wedges around it, then pour in the beer and enough water to completely cover the meat.
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Sprinkle in the vinegar, pickling spice, and sugar. Set the pot over medium heat, bring it to a gentle boil, then lower the heat and let it simmer with the lid on. Give it about 2 hours and 15 minutes to 2 hours and 45 minutes, until the brisket softens when you test it with a fork.
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While the meat finishes cooking, prep the vegetables. Keep the cabbage in large wedges so it stays together while simmering.
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Lift the brisket out of the pot once it is tender and cover it loosely with foil to stay warm. Add the potatoes and carrots into the broth. Let them simmer until they are nearly tender, usually around 15 minutes.
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Set the cabbage wedges on top of the vegetables, cover the pot again, and let everything cook until the cabbage becomes soft and tender, about 12 to 15 minutes.
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Slice the corned beef across the grain, arrange the vegetables around it, and spoon a little warm broth over the top to keep everything moist and flavorful.
Note
You can make this ahead and warm everything gently in the broth when you are ready to serve.
The cooked brisket freezes well. Freeze it in slices with a bit of broth to keep it moist.
If you prefer to skip the beer, replace it with extra water or low sodium broth for a mild, cozy flavor.
