Corned Beef and Cabbage

A classic comfort dish, Corned Beef and Cabbage is hearty, flavorful, and incredibly easy to prepare. With tender, slow-cooked beef, buttery cabbage, and perfectly seasoned vegetables, this dish is a St. Patrick’s Day favorite—but it’s just as good any time of the year. Whether you make it in a slow cooker, stovetop, or Instant Pot, this meal is filling, satisfying, and packed with rich flavors.

Why You’ll Love This Recipe?

• One-Pot Meal – Everything cooks together for easy prep and cleanup.
• Fork-Tender Beef – The slow cooking process makes the corned beef melt-in-your-mouth delicious.
• Flavorful & Hearty – The combination of spices, beef, and veggies creates a well-balanced meal.

Ingredient Notes

• Corned Beef Brisket – Choose a 3-4 pound brisket, preferably with the spice packet included.
• Water or Beef Broth – Helps cook the meat while adding flavor.
• Garlic & Onion – Enhances the overall taste.
• Carrots & Potatoes – Classic veggies that soak up the delicious cooking liquid.
• Cabbage – The final touch, adding a slightly sweet and tender bite.
• Bay Leaves, Peppercorns, & Mustard Seeds – Essential for that traditional corned beef spice.

Step-by-Step Instructions

1. Prepare the Corned Beef

• Rinse the corned beef brisket under cold water to remove excess salt.
• Place it fat side up in a large pot, slow cooker, or Instant Pot.
• Add the spice packet, 1 onion (quartered), 3 garlic cloves, and 2 bay leaves.

2. Choose Your Cooking Method

Stovetop Method (Traditional)

• Cover with water or beef broth. Bring to a boil, then reduce to a low simmer.
• Cover and simmer for 2 ½ – 3 hours, or until fork-tender.

Slow Cooker Method (Easy & Hands-Off)

• Add corned beef and enough water or broth to cover.
• Cook on LOW for 8-10 hours or HIGH for 4-5 hours.

Instant Pot Method (Quickest)

• Add 4 cups of liquid and set to HIGH pressure for 90 minutes.
• Allow natural release for 15 minutes before opening.

3. Add the Vegetables

• In the last 30 minutes of cooking (or after pressure release for Instant Pot):
  • Add carrots (cut into chunks), potatoes (halved), and cabbage (quartered).
  • Continue simmering until tender.

4. Slice & Serve

• Remove corned beef and let it rest for 10 minutes before slicing against the grain.
• Serve with buttery cabbage, carrots, and potatoes, spooning broth over everything.

Expert Tips for the Best Corned Beef

• Don’t Skip the Rinse – Washing off excess brine prevents the dish from being too salty.
• Cook Low & Slow – This ensures the beef stays juicy and tender.
• Slice Against the Grain – For the most tender bites, cut across the muscle fibers.

Serving Suggestions

• With Mustard or Horseradish – Adds a zesty kick.
• With Irish Soda Bread – A perfect pairing for soaking up the broth.
• With a Pint of Guinness – Classic Irish meal complete!

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap sliced corned beef tightly and freeze for up to 3 months.
• Reheating: Warm in a covered skillet with broth over low heat or microwave in short bursts.

Frequently Asked Questions

Can I use beer instead of water?
Yes! A bottle of Guinness or another dark beer adds great depth of flavor.

Why is my corned beef tough?
It likely wasn’t cooked long enough. Keep simmering until it’s fork-tender.

Can I make this ahead of time?
Yes! Corned beef tastes even better the next day after soaking in its juices.

Final Thoughts

Corned Beef and Cabbage is a classic dish that’s as easy as it is delicious. Whether you’re making it for St. Patrick’s Day or a cozy dinner, this recipe guarantees tender meat, flavorful veggies, and a satisfying meal. Try it and let me know how it turns out!

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