Photo of corned beef and cabbage on a white bone China plate Another picture has the cabbage, carrots, potatoes, and onions in a white pottery bowl on a painted white wooden surface. Text says Cottage Style Corned Beef and cabbage by rosevinecottagegirls.com

Cottage Style Corned Beef & Cabbage Recipe

 

Corned Beef & Cabbage

 

Grandma Cottage used to make this corned beef & cabbage recipe and it just is part of my childhood. Walking into the steamy kitchen and smelling the corned beef and cabbage cooking away. I could never wait for dinner time to come. We would rush to the table when the corned beef was done and it was so wonderful watching the plate be passed over to you with thinly sliced corned beef, cabbage, potatoes, onions and carrots. The little pat of butter melts quickly on the hot vegetables into a little pool on your plate. So good!

Our neighbors called it New England boiled dinner. Whatever you call it it is a delicious easy dish to make for your family. We have included both the stovetop version and a crockpot / slow cooker recipe for you.

What You Will Need For Corned Beef & Cabbage

Corned Beef & Cabbage Recipe

 

Ingredients:

  • 5 lb Corned Beef Brisket
  • 6 Red Potatoes
  • 6 Big Carrots
  • 1 onion cut into wedges
  • 1/2 Head Of Cabbage chopped
  • Water
  • Seasoning Pack 
  • Or you can season yourself with 

Whole black peppercorns, mustard seed, coriander seed, dill seed, allspice berries, red chili flakes, bay leaves, cardamom, celery seed, juniper berries

 

Directions:

  • Put Corned beef in large stock pot
  • Cover with water
  • Turn the heat to high on your stove
  • Once it reaches a boil turn to low and simmer for 2 1/2 hours or until the inner temperature reaches 160* F
  • Chop your vegetables in about 3″ pieces when the corned beef gets close to being done.
  • Remove the Corned Beef and cover it to keep it warm.
  • Put vegetables in simmering water and turn to high.  
  • Cook for about 15 minutes on high until your vegetables are tender. 
  • Slice the corned beef and using a slotted spoon scoop up the vegetables from the broth.
  • Add a pat of butter to your vegetables and season to taste (if necessary)
  • Enjoy!

Serves about 7

Pin For Later

Corned Beef & Cabbage on a plate with potatoes and carrots by rosevinecottagegirls.com

How To Cook Corned Beef  & Cabbage In A Slow Cooker

  • 1 – 3 pound Corned Beef Roast
  • 3 large carrots cut in 3″ pieces
  • 1 onion cut in wedges about an inch wide
  • One half of a pound of red or Yukon gold potatoes cut in half
  • Spice packet
  • Half of a Head of Cabbage chopped

Directions for Corned Beef & Cabbage In The Crock Pot

 

  • Place the chopped onions, potatoes, and carrots in the bottom of the 5 or 6-quart crockpot 
  • Put the spice packet in the vegetables
  • Place the corned beef on top of the vegetables fat side up.
  • Add water to just about cover the meat and vegetables.
  • Set the crockpot to high and allow to cook for 4 and a half hours or until the corned beef is tender. (8 1/2 hours on low setting).  This time is general because different slow cookers cook at different levels of heat.
  • Add the chopped cabbage to the crockpot and cook until it is tender. This will take another 45 minutes to an hour on high heat level – depending on your crockpot. 
  • Serve when the cabbage is also tender
  • Add a pat of fresh butter to your vegetables and season to taste

 

 
 
 
 
 
Print Recipe
Yield: 7 servings

Cottage Style Corned Beef & Cabbage Recipe

Rosevine Cottage Girls sketch with animals

Delicious Cottage style corned beef & cabbage with delicious potatoes and tender carrots.

Ingredients

  • 5 lb Corned Beef Brisket
  • 6 Red Potatoes
  • 6 Big Carrots
  • 1 Onion Cut in 1" wedges
  • Head Of Cabbage
  • Water

Instructions

    Put Corned beef in a large stock pot,

    Cover it with water.

    Turn the stove to high and then once it reaches a boil turn to low and simmer for 2 1/2 hours

    Chop your vegetables when it gets close to being done.


    Then Remove Corned Beef and cover to keep warm.

    Put vegetables in simmering water and turn to high.  

    Cook for about 15 minutes on high until your vegetables are tender.  

    Slice the corned beef and then remove the vegetables.

    Add a bit of butter and season to taste if necessary and enjoy.

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