Are you looking for the perfect Corned Beef and Cabbage recipe for your St. Patrick’s Day Dinner?

Corned Beef and Cabbage is the most famous dinner to eat on St. Patrick’s Day but you can eat it anytime of the year. It is one of my favorite meals to eat all year long.

This easy dinner recipe is the perfect traditional meal. The tender Corned Beef will melt in your mouth with perfectly cooked cabbage, carrots, and potatoes.

The Best Recipe for Corned Beef and Cabbage

Corned Beef and Cabbage is slow-cooked with cabbage, potatoes, and carrots for a hearty family meal.

Honestly, this is the best recipe for Corned Beef and Cabbage.

It has a secret ingredient in it that truly makes the flavors burst in your mouth.

This Corned Beef and Cabbage recipe is really easy to make.

We like to make ours on the stove because we usually cook several Corned Briskets at once, but you can easily make this in your slow cooker.

Regardless of how you make Corned Beef and Cabbage recipe, you will need to let it cook for hours because Corned Beef is a tough meat. So you need to let it cook for hours so it will be tender when it comes time to eat it.

How to Cook Corned Beef and Cabbage

Place your Corned Beef Brisket into a large Stock Pot.

Pour water over the corned beef until it is completely covered with water. Add the pickle juice, salt, and pepper. If your Corned Beef came with a seasoning packet, add it now.

Bring the Large Stock Pot to a boil and then reduce heat to a simmer for approx. 3 hours. You will want to read the instructions that came with your corned beef as time may vary depending on the size of your meat.

Once the meat is fork tender, remove the meat from the pot. Let it rest until steam stops pouring out of it (approx. 10 minutes). Then move it to the refrigerator to chill. It is much easier to cut when it is cold.

Cut your potatoes to 1.5″ cube and add it to the large pot. Bring the large pot back up to a boil and let the Potatoes cook for approx. 15 minutes.

Next you will want to add the carrots and boil for approx 10 minutes.

Next cut your cabbage into 1″ cube and break apart. Add to the pot and boil for approx. 2 minutes.

Now take meat out of the refrigerator to slice. You will want to slice the corned beef against the grain. Trim off any fatty parts and discard.

Drop the trimmed and sliced meat into the large pot and shut the heat off.

Now you can serve.