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.
Five Stars, Awesome recipe very tinder indeed I made this for St. Patrick’s day and it came out great, my family devoured it. They liked it so much I’m making another one a week later, I’m going to add mushrooms instead of cabbage this time…
The best I ever made as per compliments from my family and guests. I made it on the stove☘️😊
I was thinking of adding a little brown sugar on top before the seasonings. I’ve had it before and it’s very good.
have made your corned beef and cabbage several times and it is delicious as well as easy.
I’d really like to try the crockpot recipe for this but here’s my dilemma
I am making at my sons…..could i cook for the 5 hours meat along, then bring to my sons 45 minutes away and then add veggies etc and finish cooking?Thanks for any suggestions.
Made this lady Year and it was delicious! Do you buy flat cut or point cut?
Thanks
I would replace the baby carrots with regular ones cut in 2″ to 3″ lengths. I discern a slightly less processed flavor with baby carrots rather than the wholesome earthy flavor with “regular” ones. Your menu is great.
So easy and so good.
This is a tried and true recipe for boiled corned beef and cabbage.
Can’t go wrong!
I add a large quartered onion and a couple garlic cloves at halftime of the cooking process.
Also, wrap it in tinfoil while resting… A good sharp knife can carve it as thin as you desire after.