This traditional corned beef and cabbage dish is savory, tender, and perfect for a weeknight meal or a special occasion. With simple ingredients and easy steps, you’ll have a hearty dinner on the table in under an hour.
Ingredients
1½–2 lbs corned beef brisket (with spice packet)
1 tablespoon olive oil or butter
1 small onion, sliced
3 cloves garlic, minced
4 cups water or beef broth
4 medium potatoes, quartered
3 carrots, sliced into chunks
1 small green cabbage, cut into wedges
½ teaspoon black pepper
Optional: 1 bay leaf, mustard, or parsley for garnish
Instructions
Step 1: Sear the Corned Beef
Heat olive oil in a large pot or Dutch oven over medium heat. Add the corned beef and sear for 2–3 minutes per side to lock in flavor.
Step 2: Simmer
Add water or beef broth, the spice packet, garlic, onion, bay leaf (if using), and black pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30–35 minutes.
Step 3: Add Vegetables
Add potatoes and carrots to the pot. Cover and cook for 10 minutes.
Step 4: Add Cabbage
Place cabbage wedges on top, cover, and cook for another 10–15 minutes until vegetables are tender and corned beef is fork-soft.
Step 5: Serve
Remove corned beef and slice against the grain. Serve with cabbage, carrots, and potatoes. Spoon broth over the top for extra flavor.
Quick Tips for Best Flavor
Slice against the grain for tender corned beef
Don’t overcook cabbage—it should be tender, not mushy
Use broth instead of water for richer flavor
Add a splash of apple cider vinegar for brightness
Optional Flavor Boosts
Add whole grain mustard or horseradish on the side
Sprinkle with fresh parsley before serving
Swap potatoes for baby red potatoes for faster cooking
Why This Recipe Works
One-pot meal = easy cleanup
Ready in under 60 minutes
Classic flavor with minimal prep
Perfect for busy nights or St. Patrick’s Day
Final Thoughts
This quick & tasty corned beef and cabbage recipe delivers hearty comfort without the long cooking time. Tender meat, flavorful vegetables, and rich broth make this dish a family favorite any time of year.
If you’d like, I can also share:
A slow-cooker version
An Instant Pot recipe
Or leftover corned beef ideas
Just let me know!
Try this mole recipe today!
Here’s a rich, authentic, and easy-to-follow mole recipe that delivers deep flavor without feeling intimidating—perfect for home cooks who want something special 🍫🌶️
Try This Mole Recipe Today!
Mole is one of Mexico’s most iconic sauces—deep, complex, slightly sweet, and perfectly savory. While traditional mole can take hours, this recipe captures the true essence of classic mole in a simplified, approachable way that still tastes incredible.
Perfect for chicken, turkey, enchiladas, or roasted vegetables, this mole is worth every minute.
What Makes Mole So Special?
Mole is known for its layered flavors, combining:
Dried chilies
Warm spices
Nuts and seeds
Chocolate (yes—really!)
The result is a sauce that’s smoky, earthy, slightly sweet, and deeply satisfying.
Ingredients for Easy Homemade Mole
Dried Chilies:
2 ancho chilies (mild, sweet)
2 guajillo chilies (bright, slightly spicy)
1 pasilla chili (optional, for depth)
Aromatics & Spices:
1 small onion, chopped
3 cloves garlic
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cloves
1 teaspoon oregano
Nuts & Seeds:
¼ cup peanuts or almonds
2 tablespoons sesame seeds
Other Essentials:
2 tablespoons raisins
1 oz dark chocolate (70% cocoa or Mexican chocolate)
2 tablespoons vegetable oil
2–3 cups chicken or vegetable broth
Salt to taste
Step-by-Step Mole Recipe
Step 1: Prepare the Chilies
Remove stems and seeds from dried chilies. Toast them lightly in a dry pan for 30 seconds per side. Soak in hot water for 15 minutes until soft.
Step 2: Toast the Flavor Base
In a skillet, heat oil over medium heat. Sauté onion and garlic until golden. Add nuts, sesame seeds, raisins, and spices. Toast until fragrant—about 2–3 minutes.
Step 3: Blend
Add softened chilies, sautéed mixture, chocolate, and 1½ cups broth to a blender. Blend until completely smooth.
Step 4: Simmer
Pour sauce into a saucepan. Simmer gently for 20–30 minutes, stirring often. Add more broth as needed for a thick but pourable sauce.
Step 5: Season
Taste and adjust salt. The flavor should be rich, balanced, and slightly sweet—not spicy.
How to Use Mole
This mole recipe is incredibly versatile:
Spoon over chicken or turkey
Use for enchiladas
Drizzle on roasted vegetables
Serve with rice and beans
Use as a sauce for tacos or tamales
Pro Tips for the Best Mole
Low and slow simmering deepens flavor
Use dark chocolate, not milk chocolate
Blend thoroughly for a silky texture
Mole tastes even better the next day
Freeze leftovers—it stores beautifully
Want It Faster?
Short on time? Use:
Chili powder instead of whole chilies
Nut butter instead of whole nuts
The flavor won’t be traditional—but it’ll still be delicious.
Final Thoughts
If you’ve never made mole before, try this mole recipe today and discover why it’s one of the most beloved sauces in Mexican cuisine. Rich, comforting, and unforgettable, this dish turns any meal into something truly special.
Once you taste homemade mole, store-bought versions just won’t compare ❤️