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.
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:
- Easy Irish Soda Bread
- Traditional Irish Colcannon
- Shepherd’s Pie
- St. Patrick’s Irish Stew
- Easy Fried Cabbage
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.
Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)
- 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
- Place corned beef into a large pot with lid. 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.
- 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.
- 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.
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