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You’ve never had corned beef and cabbage so tender and juicy! We’ve included instructions for both the stovetop and the slow cooker for your convenience.

Sliced corned beef and cabbage with carrots and potatoes on a platter.

We’ve got you covered with two ways to make this Irish fare: stovetop and slow cooker. You can’t go wrong, whichever way you make it. This recipe makes the most tender, juicy corned beef, and say goodbye to mushy veggies. By waiting to add the veggies until the last 15 minutes, they give the right amount of texture with none of the mush. 

History Lesson: Did you know that corned beef and cabbage was traditionally made with bacon and cabbage? Beef was rather expensive in Ireland, so many people raised their own pigs and hogs for meat. After the great famine, and emigration to the United States, newly Irish Americans found corned beef to be more affordable than in Ireland, bringing us to today’s corned beef and cabbage.

  • Does it matter what type of beer I use? Can I replace the beer with something else?

    For optimum flavor, we recommend Guiness, or an Irish Stout. If you have dietary restrictions, you can always replace the beer in the recipe with beef broth. Cooking on the stovetop? Don’t worry about the alcohol. The vast majority of it cooks out during this long cooking process. 
  • What’s inside of that spice packet that comes with the corned beef?

    You will typically find a packet of spices with your packaged corned beef from the store. This is a blend of pickling spices. It will vary slightly from brand to brand, but common spices you’ll find inside are coriander, peppercorns, crushed red pepper flakes, mustard seeds, and bay leaves.
  • Additional Serving Condiments:

    For every variety of mustard out there, there is someone who puts it on top of their corned beef. Why not grab a few and let your family decide? Another traditional condiment to go on top is horseradish. Buy it already prepared or make it at home, your choice!

If you like this recipe, you may be interested in these other savory dinner recipes:

Sliced corned beef and cabbage with carrots and potatoes on platter with Guinness and fresh baked rolls in the background

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 onYouTube, Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.

Sliced corned beef and cabbage with carrots and potatoes on a platter.
You’ve never had corned beef and cabbage so tender and juicy! We've included instructions for both the stovetop and the slow cooker for your convenience.
Prep Time 15 minutes
3 hours
Total Time 3 hours 15 minutes
Ingredients
  • 2 to 3 pounds corned beef brisket with spice packet
  • 4 cups beer or beef broth
  • 1/4 cup Worcestershire sauce
  • 2 pounds small baby red potatoes
  • 2 pounds baby carrots
  • 1 large head green cabbage cut into wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

STOVETOP

  • Place corned beef into a large 4 to 8 quart pot with lid. Roast should rest comfortably in the bottom. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
  • Bring to a boil over high heat. Cover pot with lid and reduce the heat to low. Simmer for 50 minutes per pound of brisket, until the meat shreds easily with a fork.
  • Add in potatoes. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.
  • Add in carrots and cabbage wedges and season vegetables with salt and pepper Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender. Actual cooking time will depend on the size of your carrots and potatoes.
  • Remove meat from pot and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you’d like. Season with additional salt and pepper to taste.

SLOW COOKER

  • Place corned beef brisket into the bottom of a 6 quart slow cooker. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
  • Cook on low for 4 to 5 hours.
  • Add in potatoes, carrots, and cabbage. Season with salt and pepper. Continue to cook on low for another 4 to 5 hours, until vegetables are tender and meat shreds easily with a fork.
  • Remove meat from slow cooker and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you’d like. Season with additional salt and pepper to taste.
Notes
  • For the stovetop method, be sure to monitor the liquids in your pot. If too much evaporation occurs and the liquid is running low, simply add more liquid (beer or beef broth).
  • If you can’t find small baby red potatoes, you can dice regular red potatoes instead. Potatoes must be small for faster cooking. For larger potatoes, add additional cooking time for the potatoes to get tender. 

Nutrition

Calories: 430kcal | Carbohydrates: 40g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1744mg | Potassium: 1415mg | Fiber: 8g | Sugar: 11g | Vitamin A: 15764IU | Vitamin C: 86mg | Calcium: 115mg | Iron: 5mg
Course: Main Course
Cuisine: Irish
Keyword: Corned Beef and Cabbage
Sliced corned beef and cabbage with carrots and potatoes on a platter.
You’ve never had corned beef and cabbage so tender and juicy! We've included instructions for both the stovetop and the slow cooker for your convenience.
Prep Time 15 minutes
3 hours
Total Time 3 hours 15 minutes
Ingredients
  • 2 to 3 pounds corned beef brisket with spice packet
  • 4 cups beer or beef broth
  • 1/4 cup Worcestershire sauce
  • 2 pounds small baby red potatoes
  • 2 pounds baby carrots
  • 1 large head green cabbage cut into wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

STOVETOP

  • Place corned beef into a large 4 to 8 quart pot with lid. Roast should rest comfortably in the bottom. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
  • Bring to a boil over high heat. Cover pot with lid and reduce the heat to low. Simmer for 50 minutes per pound of brisket, until the meat shreds easily with a fork.
  • Add in potatoes. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.
  • Add in carrots and cabbage wedges and season vegetables with salt and pepper Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender. Actual cooking time will depend on the size of your carrots and potatoes.
  • Remove meat from pot and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you'd like. Season with additional salt and pepper to taste.

SLOW COOKER

  • Place corned beef brisket into the bottom of a 6 quart slow cooker. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
  • Cook on low for 4 to 5 hours.
  • Add in potatoes, carrots, and cabbage. Season with salt and pepper. Continue to cook on low for another 4 to 5 hours, until vegetables are tender and meat shreds easily with a fork.
  • Remove meat from slow cooker and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you'd like. Season with additional salt and pepper to taste.
Notes
  • For the stovetop method, be sure to monitor the liquids in your pot. If too much evaporation occurs and the liquid is running low, simply add more liquid (beer or beef broth).
  • If you can't find small baby red potatoes, you can dice regular red potatoes instead. Potatoes must be small for faster cooking. For larger potatoes, add additional cooking time for the potatoes to get tender. 

Nutrition

Calories: 430kcal | Carbohydrates: 40g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1744mg | Potassium: 1415mg | Fiber: 8g | Sugar: 11g | Vitamin A: 15764IU | Vitamin C: 86mg | Calcium: 115mg | Iron: 5mg
Course: Main Course
Cuisine: Irish
Keyword: Corned Beef and Cabbage
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Linda Miller
March 15, 2021 5:33 pm

I use a stout beer (preferably Guinness) but any will do. 1 pint size My secret ingredient is apple cider, 1 cup and about 1 or 2 cups of water. The broth is 😋.

March 17, 2021 3:42 pm

4 stars
Very good and tender . Used Guinness stout and cooked on the stove top. Also added rutabaga (turnip) ,which is tradition here in New England . My corned beef did not come with a spice pack and I did not have any pickling spice . I did have some peppercorns and whole allspice so I threw those in.

March 17, 2021 10:07 pm

5 stars
This corn beef is delicious tender and tasty I have tried many of your recipes and was never disappointed thank you for sharing

March 17, 2021 9:09 pm

5 stars
Great recipe! I made it today (St. Patrick’s Day) as I was watching your video. Delicious and easy to make!

Thank you!

John
March 17, 2021 5:18 pm

I made the slow cooker recipe for St Patrick’s Day. It was the best I have ever made! The meat was delicious and very tender. The vegetables were delicious also… not mushy. I would highly recommend this recipe. 5 stars!

Donna
March 17, 2021 2:26 pm

I made this on Sunday for my Family. My son had 3 helpings! It was the best we ever had. My husband is still raving about it. So easy to make and yet so tasty. I made a horseradish mustard sauce and also a mustard sauce and they really enhanced the meat.
Thank you for all your great recipes , videos and iinstructions!!!

Barb
March 17, 2021 10:50 am

5 stars
Thanks great recipe!

Donna
March 12, 2021 12:12 pm

I like to have onions with our corned beef and cabbage. When would I put that in to cook?
Thanks, sounds delicious.
Thank you for all your great recipes, directions, pictures and videos!!

Cal
March 15, 2021 3:59 pm
Reply to  Donna

I have found that onions can dissipate somewhat when cooked too long, but if you like onions and the flavor profile that they bring. I’d personally say by all means feel free to add some at the beginning, middle and towards the end.

That way I am sure some of the onions will meet your personal liking when done, while the rest worked as further flavor enhancement of the corned beef…just an idea or thought on the matter.

Angela Tomlinson
January 29, 2021 9:02 am

Please can you tell me what is in the spice packet? I’m in the UK and haven’t seen brisket sold with one. Thank you ♥️

Nettie Hutsell
March 10, 2021 9:48 am

mustard seedcorianderbay leaf, dill seed, and peppercorns. You could also use some pickling spices if you prefer.

Pamela Kaufmann
March 10, 2021 11:36 pm

It is sometimes difficult to find this! In Canada and the US, the spice packet sometimes comes with the corned beef brisket, and sometimes not. I have found the seasoning marketed as “pickling spice”. It is made up of crushed bay leaves, peppercorns, mustard seeds, and coriander seeds. It sometimes has anise seeds, but I personally don’t care for that flavour with the corned beef. I do add garlic!

LOUISE
March 21, 2020 12:37 pm

5 stars
I made this in the Crock-Pot on St Patty’s Day and it was wonderful! Thank you for such an easy recipe.

March 9, 2020 2:32 am

I like to get new recipes. I only have the CornedBeef and Cabbage that my Mother used to make us eachSt. Patrick’s Day! I love this food!!

Don Fuller
March 7, 2020 10:36 pm

5 stars
Great recipes. Great presentation by the Chef.

Sue
March 7, 2020 11:08 am

5 stars
Very helpful

Sharon Sims
March 7, 2020 10:10 am

I absolutely love your recipes!!! You make it very easy to copy your recipes ??????????

Gary Clemons
March 7, 2020 8:14 am

In your recipe do you use kosher or regular table salt or does it matter. Thanks

March 9, 2020 10:42 am
Reply to  Gary Clemons

You can use any salt.

Ransford Ackah Sanzah
March 17, 2020 11:21 pm
Reply to  Gary Clemons

Thanks.. I tried this the other day, but I know I’ll make it better this time .. ❤?

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