Go Back
+ servings
Top view of a white platter filled with beef, carrots, potatoes, and cabbage.

Stovetop Corned Beef

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.
Course Main Course
Cuisine Irish
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6
Calories 1074kcal
Author Katie


  • Stove Top


  • 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


  • 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.


  • 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.


Serving: 1c | Calories: 1074kcal | Carbohydrates: 88g | Protein: 61g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 184mg | Sodium: 4291mg | Potassium: 3490mg | Fiber: 14g | Sugar: 14g | Vitamin A: 10498IU | Vitamin C: 192mg | Calcium: 179mg | Iron: 10mg