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.
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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.
From when I was young, now 73 years old, we always put a little bit of white distilled vinegar and salt and pepper on the finished product. Delicious. There were 8 in the family so my mom had to make a gigantic pot. Those were the “good old days”. I love your recipe.
I used this recipe exactly as it’s written in a slow cooker using one can beer and then beef broth to cover. It was awesome! I liked the Worcestershire in it. My family thought it was the best ever! Thanks for the recipe💕
I just loved this meal when I lived in the US. Ufortunately I can’t get this meat nor the spice packet here in Austria. Can somebody succest alternatives, l’d be most grateful. Thank you. Elisa
In Ireland they use back bacon (Canadian bacon, and what Americans call ham) instead of corned beef. Irish immigrants to America began using corned beef, but if you want the authentic recipe just use ham. Or make your own corned beef which is beef brisket cured with seasonings. A show called America’s Test Kitchen has a recipe for how to turn a beef brisket into corned beef on YouTube. Hope this helps!
Very, very 👍good
This corn beef is delicious tender and tasty I have tried many of your recipes and was never disappointed thank you for sharing
Great recipe! I made it today (St. Patrick’s Day) as I was watching your video. Delicious and easy to make!
Thank you!
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!
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.
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!!!
Thanks great recipe!