I’m sharing how to make Stovetop Corned Beef that includes boiling potatoes, cabbage and carrots. This classic Irish dinner recipes comes together in a few hours.
We love to eat corned beef year round in my home. My Stovetop Corned Beef recipe is how I originally learned how to make this classic Irish dish. When I don’t cook the beef brisket on the stovetop I like to cook it either in the Slow Cooker or Instant Pot. But if you don’t have all that fancy equipment the stove top version will work perfectly.
Stovetop Corned Beef Table of contents
Ingredients
- Corned Beef
- Carrots
- Onions – This is option if you want additional flavor.
- Cabbage –
- Beer – Not pictured but if you don’t have beer on hand you can use water.
How to cook corned beef brisket on the stovetop
- Place the corned beef in a large 5 quart pot. Add whole potatoes, peeled carrots, and spices to the pot. Pour the bottle of beer over all the contents in the pot. Bring to a boil, then reduce heat to low. Simmer for 3 hours with the lid on.
- Add cabbage wedges to the corned beef during the last 30 minutes of cooking. Cook until soft and corned beef is fork tender.
- Remove the vegetables from the pot and set to the side. Carefully, remove the corned beef and slice against the grain. Plate food and enjoy.
Don’t forget to serve this corned beef brisket with cheddar cheese bread and chocolate stout cupcakes for dessert!
Corned Beef FAQs
If you are like me, you want to learn all the ways to make the very best corned beef and cabbage. Here are some of my frequently asked questions when it comes to all things corned beef.
You can rinse the corned beef before cooking. But I always keep it as is and pour the corned beef with the brine right into the pot. Don’t forget to grab the pickling spices that come in a little bag within the corned beef packaging.
Yes, I will pour all the liquid that comes with the corned beef because the brine has lots of flavor. Some people don’t keep it and discard it. It’s all a preference!
The goal with corned beef is low and slow. That’s how you get the fork-tender fall apart beef. I like to boil the corned beef for a few hours. But you can also use the slow cooker or even the pressure cooker.
Yes, I like to cover the corned beef so the moisture doesn’t escape. At least keep it covered for a few hours.
Irish Recipes
Looking for more Irish recipes? Here are a few of my favorites.
If you make the best corned beef recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Stovetop Corned Beef
Equipment
- Stove Top
Ingredients
- 1 3.5 lb. Corned beef brisket
- 12 baby red potatoes
- 6 large carrots peeled
- 2 tablespoon peppercorns
- 1 tablespoon minced garlic
- 1 tablespoon dried onion flakes
- 2 tablespoon fresh thyme
- 4 whole cloves
- 1 16 oz. Light Beer
- 1 Cabbage cut into 8 wedges
Instructions
- Place the corned beef in a large 5 quart pot. Add whole potatoes, peeled carrots, and spices to the pot. Pour the bottle of beer over all the contents in the pot. Bring to a boil, then reduce heat to low. Simmer for 3 hours with the lid on.
- Add cabbage wedges to the corned beef during the last 30 minutes of cooking. Place the lid back on the pot. Cook until soft and corned beef is fork tender.
- Remove the vegetables from the pot and set to the side. Carefully, remove the corned beef and slice against the grain. Plate food and enjoy.
Notes
- Liquid – If you notice the liquid is getting low on the corned beef feel free to add more.
- If you don’t have or like beer you can use water instead. The alcohol cooks off over the time–so don’t worry. It’s safe to serve to children!
- Brine – No need to wash off the beef or discard the brine that the corned beef had been resting in. Feel free to dump all of it in the pot with the veggies. It will flavor the rest of the food.
Nutrition
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