Corned Beef Brisket & Cabbage


Cooking this low and slow on your stove top with a delicious broth and yummy seasonings will have you coming back for more.


Corned Beef Brisket & Cabbage

Author Catherine's Plates


  • 1 (3-4 lb) corned beef brisket with seasoning packet
  • 3 cups beef broth, divided I made my broth from "Better Than Bullion" Roasted Beef Flavor
  • 1 cup beer I used my husband's favorite "Pale Ale" for a great taste
  • 1 green cabbage, sliced into wedges
  • 4-6 carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 onion, cut into chunks
  • 1 lb potatoes, cut into bite size pieces I used baby red potatoes and cut into half


  • Take corned beef brisket out of package and place into a dutch oven or large pot.
  • Pour 2 cups of beef broth and 1 cup of beer over the brisket.
  • Sprinkle seasoning packet over the brisket. Bring to a boil. Turn temperature down to a low, place lid on pot, and simmer for 2 hours.
  • After 2 hours, take lid off of pot, add all vegetables, placing the cabbage along the edges of pot. Place lid back on and cook for 45 minutes to 1 to 1.5 hours until vegetables are tender, brisket reaches at least 145 degrees internal temperature and is tender.