The Easiest One-Pot Corned Beef & Cabbage Recipe for St. Patrick's Day (6 Ingredients) by 30Seconds Food

When you think of St. Patrick's Day, your mind may naturally turn to corned beef and cabbage. You just gotta' have it! Luckily, corned beef and cabbage is a simple recipe to make. This is one of the easiest corned beef and cabbage recipes you'll find – and one of the tastiest. It is the perfect six-ingredient dinner to make on St. Patrick's Day.

The easy Irish corned beef and cabbage recipe has just a few simple, budget-friendly ingredients: corned beef brisket, bay leaves, red or white potatoes, onion, celery and cabbage. The corned beef brisket (and the seasoning packet it comes with, if desired) are put into a large soup pot with enough water to cover, then gently simmers for about 2 1/2 hours. The potatoes, onions and celery are added and the brisket continues to cook about 30 minutes. Toss in the cabbage and cook until the potatoes are tender. Remove the corned beef and shred it, then put it back into the pot with the vegetables. Your Irish dinner is done!

Serve this classic Irish recipe with crusty bread or some authentic Irish soda bread, if you like. With easy prep and just a few ingredients, why not surprise your family with this easy recipe for dinner on St. Patrick's Day? The leftovers freeze and reheat well, too.

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Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 3  to 3 1/2 hours
Total Time: 3 1/2 to 3 hours and 45 minutes
Servings: 8

Ingredients

• 1 corned beef brisket (3 to 4 pounds)
• 2 bay leaves
• spice packet from the corned beef package (optional)
• 2 pounds red or white potatoes, cut in half if large
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 head cabbage, cut into wedges

Helpful Products

• Irish Cookbooks
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Airtight Containers
• Pepper Grinder
• Dutch Oven

Recipe Notes

• Some people like the seasoning packet that comes with the corned beef brisket, and some people don't. It's up to you whether you use it or not. 

• Store the leftovers in an airtight container in the refrigerator for up to four days.

Here's how to make it: 

1. Place the corned beef, bay leaves and seasoning pack (if using) into a soup pot or Dutch oven. Season with salt and pepper, to taste. Add enough water to cover. Bring to a boil, reduce heat and simmer about 2 1/2 hours.
2. Add the potatoes, onions and celery. Continue to cook about 30 more minutes.
3. Add the cabbage and continue to cook until potatoes are tender.
4. Remove the corned beef, shred and return to the pot. Season with salt and pepper, to taste. Serve with warm bread or Irish soda bread, if you like. 

Nutrition Facts Per Serving

Calories: 102

Total Fat: 5.6g

Saturated Fat: 2.4g

Cholesterol: 27mg

Sodium: 399mg

Total Carbohydrate: 6.2g

Dietary Fiber: 1.4g

Total Sugars: 1.4g

Protein: 6.7g

Vitamin D: 0mcg

Calcium: 19mg

Iron: 3mg

Potassium: 231mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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