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.
You make it easy to cook.
You forgot the most important tip:
After allowing the Corned Beef time to rest slice going across the grain. Gives you additional tenderness and the best presentation. (Note: You are cutting it wrong if it is stringy.)
This is such a great tip! No one wants chewy meat and cutting it incorrectly will do that! You’ll have a much more satisfying experience if you do cut against the grain! Thanks for helping out!
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.
I love your recipes! They are well written with extra notes and videos are great! Plus your recipes use everyday ingredients that I normally have especially the spices.
I make your corn and cabbage , this will be 3rd year. It’s delicious and easy .
My question is could I make it the day before for Sunday either stove top or crock pot? Or is it best to make fresh?
I usually make on stove top but would like to try crock pot.
Bringing to my sons who lives an hour away. Could I cook on low for half the time, unplug and plug in when I get to his house?
Any suggest appreciated.
Thank you!
If you wanted to make this ahead of time, you definitely can and it reheats very well! If you were to make it in a crock pot and then travel. I would suggest cooking it for nearly all the time in the crock pot and it will retain the heat pretty well while traveling to your sons and then simply plug it in and let it finish the cooking process. Wrap a few towels around the crock pot when you travel to help it retain as much heat as possible.
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.