We’ve got you covered with two ways to make this Irish fare: stovetop and slow cooker. This recipe makes the most tender, juicy corned beef. The braising liquid is flavorful and you end up with a complete meal with sides included!
Add to your feast with Irish soda bread and use your leftovers to make corned beef hash.
Why Our Recipe
- Make it on the stovetop to simmer or use the slow cooker for hands-off.
- Braise it in Guinness beer or beef broth and add even more flavor with a little Worcestershire sauce.
- We wait to add potatoes, carrots, and cabbage to make sure they are perfect and never mushy.
Corned beef and cabbage wasn’t actually a thing in Ireland, but when Irish immigrants came to the U.S. after the Great Famine, they found that beef was way more affordable here, especially corned beef, which was already popular among Jewish and working-class communities. So, they swapped out bacon for corned beef with their cabbage, and just like that, a new tradition was born. Now, it’s a must-have for St. Patrick’s Day in the U.S., even though you won’t find many folks in Ireland eating it!
Ingredient Notes
- Corned Beef Brisket: Look for a brisket that comes with a spice packet—it’s packed with flavor!
- Guinness Beer (or Beef Broth): Use Guinness or any other Irish stout. Guinness gives you a dark malty richness. Beef broth is an option that’s alcohol-free. Either way, you’re in for a delicious braise!
- Worcestershire Sauce: Adds a punch of flavor in a small amount. Don’t skip it!
- Red Baby Potatoes: Small potatoes cook quickly and hold their shape well. If using larger red potatoes, cut them into chunks to ensure even cooking.
- Baby Carrots: Super convenient since they don’t require peeling or chopping, but regular carrots cut into 2-inch pieces work too.
- Green Cabbage: Cut into wedges to help it stay intact while cooking. If you prefer softer cabbage, you can cut it into smaller pieces.
- Salt & Black Pepper: Use to taste, mostly on the veggies since corned beef is already salty.
Corned Beef
Most corned beef in grocery stores comes pre-brined and vacuum-sealed with a little spice packet included. This spice mix typically contains mustard seeds, bay leaves, and other pickling spices to give it that classic corned beef flavor you always think of. Be sure to save that spice pack!
Flat Cut: This is the most common cut of corned beef you’ll find in grocery stores, and for good reason! It’s leaner, has a nice, uniform shape. This is the type you want for nice clean slices which is great for serving and using for sandwiches.
Point Cut: If you’re after super tender, melt-in-your-mouth corned beef, the point cut is the way to go. It’s got more fat marbling, which means extra juiciness and a richer flavor. It doesn’t slice as cleanly, but that’s not a problem if you’re planning to shred it up for sandwiches, corned beef hash, or just to pile onto your plate.
Guiness or Beef Broth
Guinness is a classic Irish stout with a dark deep flavor. If Guinness isn’t your thing, don’t worry! You can also use an amber ale, lagers, or a brown ale. All the alcohol from the beer does cook off during the long simmer, so it’s safe to serve to anyone. It’s just used for flavor.
Wait, I don’t want to use beer! Beef broth is an awesome substitute. It still gives you a rich, savory flavor, and it’s a little more budget-friendly. Plus, it’s completely family-friendly from the get-go if you are worried about serving it to kids.
How to Serve
For flat cuts, the best way to serve it is sliced against the grain into neat, even pieces. Lay the slices out on a platter with the potatoes, carrots, and cabbage on the side. Drizzle a little of that flavorful cooking liquid over the top to keep everything moist and extra tasty.
For point cuts, it’s best served shredded instead of sliced, so grab a couple of forks and pull it apart into juicy, flavorful pieces. You can pile it on top of the cooked veggies, mix it all together, or even serve it over mashed potatoes for a different take!
Corned beef also makes amazing leftovers, so don’t let any go to waste! Thin slices are perfect for Reuben sandwiches, layered on rye bread with Swiss cheese, sauerkraut, and Thousand Island dressing. Or, chop up the meat and toss it in a pan with diced potatoes and onions for a corned beef hash for breakfast the next day.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days. Add in some of the cooking liquid to keep it from drying out when reheating.
Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating on the stovetop is ideal for the best flavor and texture. Place slices or shredded corned beef in a pan with a little broth or water. Cover and heat over medium-low until warmed through.
Reheating in the microwave in 30-second increments, adding a little broth to keep it moist.
More St. Patty’s Day Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
I stayed on track – the meat was decent, however the broth from the beer made everything else have such a strong flavor it wasn’t edible. Tasted like soap. We did eat the meat which was still salvageable. I will not be adding 4 cups of beer ever again.
Oh no! That’s definitely not what we’re going for. It does make me wonder what kind of beer you used. If you used an IPA, it would be the hops. Guinness isn’t super hoppy like an IPA, it does have some hop bitterness. For some people, hops can break down during long cooking and create a soapy or even metallic aftertaste. If you’re sensitive to hops, that might explain it. If you used aluminum or cast iron, the acidity in the beer could have reacted with the metal which would also impact flavor too. In the future, if you just aren’t loving the flavor of beer, you could replace with beef broth.
How come the cook time in the instructions doesn’t add up to 2-1/2 hours like it says in the title?
Great question! Since corned beef briskets come in different weights (and we give 2-3 pounds), and the recipe calls for simmering for 50 minutes per pound, we split the difference and used 2.5 pounds to calculate the 2 1/2 hours with 25 minutes of prep and 2 hours, 5 minutes of simmering time.