Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)
Corned beef and cabbage is the epitome of St. Patrick's Day, offering a warm, festive meal that brings together tender corned beef and vibrant vegetables. Celebrate with this quick and easy recipe filled with flavor and tradition.
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.
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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.