Corned Beef and Cabbage - Olive Branch Oil & Spice

Corned Beef and Cabbage

Mar 15, 2024

This is my favorite recipe for Corned Beef and Cabbage! While it takes quite a bit of time (especially if you are brining the beef) it is relatively easy and so incredibly delicious.


  • 1 4-5 pound beef brisket, trimmed 
  • 1 package Corned Beef Brine
  • 4 carrots, peeled and diced
  • 1 onion, peeled and quartered
  • 8 small potatoes
  • 1 head of cabbage, chopped
  • 3 bay leaves
  • 1 teaspoon ground allspice
  • 1 tablespoon black peppercorns
  • water


  1. To make the corned beef, place the beef brisket into a large brining bag or food storage container.  Mix the corned beef brine with 3 cups of water and stir to dissolve the salt.  Pour over the beef brisket and place in the refrigerator for 7-10 days. Check the beef to make sure it is submerged and mix the brine.  After 7-10 days remove the beef from the brine and rinse well.
  2. Place the corned beef into a large dutch oven or roasting pan. Cover the beef with water and add the bay leaves, allspice, and peppercorns.  Cover the pot and bring to a boil. Decrease the heat to low and simmer for 2.5 hours.
  3. Add the carrots, onions, and potatoes and simmer uncovered for 15 minutes and then add the cabbage and cook for another 15 minutes until the potatoes are tender. 
  4. Remove the brisket and let rest for 15 minutes.  Slice the meat against the grain and serve with the carrots, onions, potatoes and cabbage.

Note: You can purchase a corned beef and skip step 1

Makes 4-6 servings

Takes 3.25 hours (plus brining time)


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