Corned Beef with Cabbage

Corned Beef with Cabbage

This recipe for corned beef with cabbage is a version of a New England boiled dinner with the addition of split peas, cooked in a cheesecloth bag in the delicious corned beef broth.

Featured In My CookbookOne Pot Comfort Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below

This corned beef with cabbage dinner is a traditional Sunday night dinner in Newfloundland, Canada, known as Jiggs Dinner (although salt beef is used in that part of the world rather than corned beef). The convenience of having everything – vegetables, meat and a mash – all in one pot makes this very easy to prepare. You do have to commit some time to making this meal, although the time is all unattended. If you use a pressure cooker, however, you’ll cut your time in half. This could be your go to dinner around St. Patrick’s Day, of course, but I think it’s delicious any day of the year.

Corned Beef with Cabbage, Potatoes and Split Pea Mash - Stovetop Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 2 h
  • Total Time: 2 h 10 m
  • Servings:
    6

Ingredients

  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag”
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper

Instructions

  1. Rinse the corned beef brisket and place it in a large stockpot. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the liquid, adding a cup or two of water to make sure everything is submerged. Cover the pot with a lid and bring everything to a simmer. Lower the heat and simmer for 1 hour and 30 minutes.
  2. Add the cabbage wedges, carrots and potatoes, return the lid and continue to simmer for 30 minutes.
  3. When all the vegetables are tender, transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  4. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Corned Beef with Cabbage, Potatoes and Split Pea Mash - Stovetop Version on Blue Jean Chef. Thank you!

Corned Beef with Cabbage, Potatoes and Split Pea Mash - Pressure Cooker Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 1 h 8 m
  • Natural Release: 15 m
  • Total Time: 1 h 18 m
  • Servings:
    6

Ingredients

  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag”
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper

Instructions

  1. Rinse the corned beef brisket and cut it into large chunks – just so they fit into your cooker. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Lock the lid in place.
  2. Pressure cook on HIGH for 55 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the beef to a serving platter and tent with aluminum foil.
  4. Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the broth. Add the carrots, potatoes and cabbage to the cooker, adding a cup or two of water to make sure everything is submerged. Lock the lid in place.
  5. Pressure cook on HIGH pressure for 8 minutes.
  6. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the vegetables and transfer to a serving platter. Leave the pudding bag in the cooker, lock the lid in place and pressure cook on HIGH for an additional 5 minutes.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  8. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Corned Beef with Cabbage, Potatoes and Split Pea Mash - Pressure Cooker Version on Blue Jean Chef. Thank you!

Corned Beef with Cabbage, Potatoes and Split Pea Mash - Slow Cooker Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 10 h
  • Total Time: 10 h 10 m
  • Servings:
    6

Ingredients

  • 1 3- to 3½-pound corned beef brisket
  • 4 cups beef stock
  • 1 onion quartered
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 10 peppercorns
  • 1 cinnamon stick
  • 10 coriander seeds
  • 2 teaspoons brown or yellow mustard seeds
  • 8 allspice berries
  • 6 cloves
  • 1 cup dried yellow split peas
  • cheesecloth or a “pudding bag”
  • 1 small to medium head cabbage cut into 6 wedges
  • 6 large carrots cut into large pieces
  • 6 medium white potatoes halved
  • 2 tablespoons butter
  • salt and freshly ground black pepper

Instructions

  1. Place the onion, garlic, carrots, potatoes, and spices in the cooker. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Rinse the corned beef brisket and add it to the cooker along with the beef stock. Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the liquid, adding a cup or two of water to make sure everything is submerged. Cover and slow cook on LOW for 8 hours (or 4 hours on HIGH).
  2. Add the cabbage wedges and continue to slow cook on LOW for 2 hours (or 1 hour on HIGH).
  3. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
  4. Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Corned Beef with Cabbage, Potatoes and Split Pea Mash - Slow Cooker Version on Blue Jean Chef. Thank you!

Advertisement - Continue Below

Products Featured In This Recipe

Advertisement - Continue Below

Recipes You Might Enjoy

Browse Recipes
Advertisement - Continue Below

Comments (10)Post a Reply

  1. Excellent recipe. Flavors spot on. I did mine in a 6qt pressure cooker. I cooked carrots cabbage and potatoes at 7 minutes. The carrots and potatoes were good but I think the cabbage could if been done at 4-5 minutes. Usually I pressure cooker vegetables at 4 minutes. But, all in all it was an excellent recipe. The meat was tender and sliced perfectly. I wanted a point cut after watching your video, but could only find “eye of the round”. Thanks chef for an excellent recipe!

    Reply

  3. I grew up in Newfoundland and pease pudding was one of my favorite things. The “bag”was a piece of cloth. probably muslin. spread with yellow split peas and tied with regular string. Once cooked in the water with the meat and vegetables the string was cut and it had the consistency of pudding, no need to mash. As you stated Newfoundlanders used salt beef which was available and cheap. I personally did not like it because it was so fatty but they said that made it good! I also did not like cabbage as a kid so I ate the potatoes, carrots, turnips and the pease pudding. That was a long time ago and Newfoundlanders did not use many seasonings such as you mention so it was basically salt and pepper. Now I would like to have that meal one more time! Think I will try the Pease Pudding.LOL

    Reply

  4. 5 stars
    This is an outstanding recipe. We just love corn beef with all the veggies. I use everything Meredith used but of course living in the heart of Cajun City, I love to add a cap full of liquid crab boil. It just it that special sorta kick to the beef and yes the veggies. Cooking is all about trying new things or just adding new extra ingredients that one likes. I love all of Meredith’s recipes and sometimes I take a twist on them. Thank you Meredith for always bringing new and fresh ideas and recipes. One word describes this recipe of yours…..DELICIOUS!!!!! 😉

    Reply

  5. 5 stars
    This was my first corned beef brisket. I have searched for many recipes and just couldn’t make up my mind to put in the oven, slow cooker, pressure cooker or stovetop. However, my husband decided for me to do the stovetop version.

    We loved the outcome of this recipe. I cooked this without the peas. I put the potatoes, carrots into the liquid and the cabbage wedges on top. After the cook time, I took some broth in a extra pot and added corn starch to thicken it. This gravy was so yummy and compliment the dish nicely. Definitely a keeper. So good!!

    Reply

  7. Oh my, a childhood memory! 🎶
    “ Pease porridge hot, pease porridge cold,
    Pease porridge in the pot, nine days old;
    Some like it hot, some like it cold,
    Some like it in the pot, nine days old” 🎶

    Reply

  8. Hi, I want to make this recipe. But I was wondering is there a leaner cut of corn beef I can use? Thank you.

    Reply

    1. The flat cut portion of corned beef is leaner than the pointed cut which is closer to the bone and has more fat.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *