Corned Beef and Cabbage Dinner Recipe For Two (Stove Top Method)

In the United States, Corned Beef and Cabbage is the dinner of choice for St. Patrick’s Day celebrations. Although you won’t find the same meal in Ireland, the tradition of this dish comes from early Irish-American settlers and has become a meal that has been around for centuries.

Traditionally, this dish is made as a one-pot meal that brings together the savory flavors of the beef with the hearty vegetables. It is a true comfort food recipe that for some reason, most Americans wait until March 17th to enjoy.

That is most likely due to the fact that the salt-cured beef isn’t commonly found during other months of the year. In fact, in many parts of the country if you are looking to make this outside of the month of March, you will most likely have to ask your Butcher to order it for you.

What Is Corned Beef?

Traditionally corned beef is a cut of meat that has been cured and preserved using large-grained rock salt, also called “corns” of salt. The term “corned” refers to the salt crystals, and this method of preservation has been used for centuries as a way to prevent meat from spoiling.

However as technology has increased there are now more modern ways to get the meat to cure. The beef is first soaked or injected with a brine solution containing salt, curing agents, sugar, and various spices. The salt in the brine helps preserve the meat, while the curing agents contribute to the characteristic pink color of corned beef.

The brine often includes a mix of spices, such as coriander, mustard seeds, peppercorns, bay leaves, and sometimes cloves. These spices impart a distinctive flavor to the meat during the curing process. Then additional spices are packed in with beef and are used during the cooking process.

What Cut Of Beef Is Corned Beef

Most often corned beef comes from curing a beef brisket or a top round roast. However, they are typically used for two different purposes.

Top Round: This cut comes from the hindquarters of the cow and is a leaner cut of meat. Corned beef made from top round tends to have less fat and marbling, resulting in a leaner and firmer texture. It is often used for deli-style sliced corned beef that is used to make sandwiches.

Brisket: Beef brisket is a cut from the chest of the cow and contains more fat and connective tissue. Corned beef made from brisket is typically more flavorful and tender due to the higher fat content. It’s a popular choice for traditional corned beef and cabbage dishes.

However when purchasing beef brisket you will find that you can purchase a whole brisket, flat cut or the tip. The flat cut is also known as the “first cut” or “lean cut.” It comes from the more even part of the brisket and is generally leaner with a consistent thickness.

This cut is what is most often salt cured and sold in grocery stores across America. It is popular for its ease of slicing and uniformity, making it a preferred choice when making corned beef and cabbage.

How Much Corned Beef Per Person

Although the amount of corned beef needed per person can vary based several factors, as a general guideline you can estimate about 1/2 to 3/4 pounds of corned beef per person. However, it is difficult to find a cut of corned beef that is small enough just to feed two people without having any leftovers.

You can always ask your butcher to cut or special order a smaller roast. However, keep in mind that corned beef makes delicious leftovers. If you enjoy having extra for sandwiches, hash, or other recipes, you may want to prepare the standard size roast.

What To Make With Leftover Corned Beef

Leftover corned beef can be repurposed into various delicious dishes. Here are some ideas for what to make with leftover corned beef:

1. Corned Beef Hash:

Dice the leftover corned beef and combine it with diced potatoes, onions, and bell peppers. Cook everything together in a skillet until the potatoes are crispy and the flavors meld.

Top with a fried or poached egg for a hearty breakfast or brunch option.

2. Reuben Sandwich:

Make a classic Reuben sandwich by layering thinly sliced leftover corned beef with sauerkraut, Swiss cheese, and Russian or Thousand Island dressing on rye bread. Grill the sandwich until the cheese melts and the bread is golden brown.

3. Corned Beef and Cabbage Soup:

Use leftover corned beef to make a hearty soup. Combine it with cabbage, carrots, potatoes, and any other vegetables you like. Simmer the ingredients in a broth or tomato-based soup for a comforting meal.

4. Corned Beef Tacos or Quesadillas:

Shred or thinly slice the corned beef and use it as a filling for tacos or quesadillas. Add toppings like shredded cabbage, cheese, and a tangy sauce for a unique twist.

5. Corned Beef and Potato Casserole:

Mix diced corned beef with mashed potatoes, sautéed onions, and shredded cheese. Bake the mixture in a casserole dish until it’s hot and bubbly for a comforting and filling dish.

6. Corned Beef and Swiss Sliders:

Slice leftover corned beef thinly and assemble sliders with Swiss cheese, mustard, and pickles on small rolls. Bake in the oven until the cheese is melted for a tasty appetizer or snack.

What Vegetables To Include With Corned Beef and Cabbage

When preparing corned beef, it’s common to include a variety of vegetables to compliment the flavors of the meat. Traditional choices often include hearty and root vegetables that can stand up to the long cooking process. Here are some popular vegetables to include with corned beef:

Cabbage: Green cabbage is a classic choice. It is best to cut it into wedges so that it can become tender but still hold some of its shape when cooked.

Potatoes: Red or Yukon Gold potatoes are the potatoes of choice in this recipe. You can either leave them whole or cut them into chunks depending on their size.

Carrots: Carrots add sweetness and color to the dish. Cut them into large chunks or thick slices so they don’t turn to mush.

Onions: Onions help flavor the broth. It is best to add a whole onion at the beginning of the cooking process and then cut it down when you add the other vegetables.

Other Vegetables: turnips, rutabaga, parsnips and/or celery all make great additions as well. Just be sure to cut them in large chunks before adding them to the pot.

Boiled Corned Beef and Cabbage

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2-3 pound corned beef brisket with spice packet
• 6 cups water*
• 1 bay leaf
• 1 large onion
• 6 baby carrots, cut into 1 inch pieces
• 1 small head cabbage, cored and cut into wedges
• 8 small baby potatoes
• salt and pepper to taste

*Depending on the size of your pot you may need to add more water. The roast needs to be covered with water at all times during the cooking process.

INSTRUCTIONS

Rinse the brisket under cold water and place it in a large pot. Add enough water to cover roast by 3 inches.

Peel the onion and place it whole in the pot. Bring the mixture to a boil and continue to cook for about 30 minutes at a rolling boil.

Reduce heat to medium-low, so the water is at a gentle boil. Add the spice packet and bay leaf. Cover and cook for 3 1/2 hours (adding more water if needed).

Carefully remove the whole onion and cut it into wedges and place it back into the pot. Add the carrots to the pot, then place the cabbage wedges over the roast.

Place potatoes on top of the cabbage. Cover and cook until potatoes are tender, about 30 minutes.

Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to serve so it doesn’t dry out.

Be sure to cut the fat off of the top of the brisket and slice it against the grain.

Enjoy! Mary

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