Shredded Corned Beef & Cabbage Recipe Will Make You Run to the Store for Another Corned Beef by Elisa Schmitz
If you're like me, you believe that on St. Patrick's Day, everyone has a bit of Irish in them. That's why it's so fun to make Irish dishes like corned beef and cabbage. If you've never made corned beef and cabbage, no worries. Making this traditional Irish meal is simple. This shredded corned beef and cabbage recipe makes celebrating St. Patrick's Day easy!
This one-pot Irish corned beef and cabbage recipe requires a few simple, budget-friendly ingredients: corned beef brisket (and the seasoning packet it comes with, if desired), bay leaves, potatoes, onion, celery, carrots and cabbage. The corned beef simmers in a large soup pot with enough water to cover it for about two hours (depending on weight). The potatoes, onions, carrots and celery are added as the brisket continues to cook. The cabbage goes in last and cooks until the vegetables are tender. You remove the corned beef, shred it then put it back into the pot with the vegetables. This gluten-free dinner is as simple as that!
Serve this classic Irish recipe on its own or with some Irish soda bread, if you like. The leftovers are even better the next day, but you also can use any leftover corned beef to make a tasty Reuben sandwich or a delicious corned beef hash!
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Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: 2 hours and 45 minutes to 3 hours and 15 minutes
Servings: 8
Ingredients
- 1 corned beef brisket (2 1/2 to 3 1/2 pounds)
- 2 bay leaves
- spice packet from the corned beef package (optional)
- 2 pounds red or white potatoes, peeled and cut into chunks or thick slices
- 1 onion, chopped
- 6 ribs celery, chopped
- 2 cups baby carrots or sliced carrots
- 1 head cabbage, cut into wedges
Helpful Products
- Irish Cookbooks
- Tongs
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Airtight Containers
- Kitchen Towels
- Pepper Grinder
- Meat Thermometer
- Dutch Oven
Recipe Notes
- Some people like the seasoning packet that comes with the corned beef brisket, and some people don't. It's up to you whether you use it or not.
- Your cooking time will depend on the size/weight of your corned beef brisket. Corned beef is done when it reaches an internal temperature of 145 degrees F on a food thermometer.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
Here's how to make it:
- Place the corned beef, bay leaves and seasoning pack (if using) into a large soup pot or Dutch oven. Season with salt and pepper, to taste, if desired. Add enough water to cover. Bring to a boil, reduce heat and simmer on low for about two hours.
- Add the potatoes, onions, carrots and celery. Continue to cook about 20 more minutes. Add the cabbage and continue to cook until all vegetables are tender, but not mushy, about 15 more minutes.
- Remove the corned beef and shred.
- Return the corned beef to the pot. Season with salt and pepper, to taste, if desired.
- Stir to combine.
- Serve on its own or with warm bread or Irish soda bread.
Nutrition Facts Per Serving
Calories: 105
Total Fat: 4.8g
Saturated Fat: 2g
Cholesterol: 23mg
Sodium: 377mg
Total Carbohydrate: 9.3g
Dietary Fiber: 2.3g
Total Sugars: 2.9g
Protein: 6.2g
Vitamin D: 0mcg
Calcium: 35mg
Iron: 2mg
Potassium: 354mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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