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–+ servings
Sliced corned beef and cabbage with carrots and potatoes on a platter.
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4.87 from 15 votes

Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)

Make juicy corned beef and cabbage on the stovetop or in the slow cooker! Braise your brisket in Guinness or broth for a flavorful Irish meal.
Prep Time15 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 15 minutes
Course: Main Dish
Cuisine: Irish
Keyword: Corned Beef and Cabbage
Servings: 8 servings
Author: Rachel Farnsworth

Ingredients

  • 2 to 3 pounds corned beef brisket with spice packet
  • 4 cups Guiness beer or beef broth
  • 1/4 cup Worcestershire sauce
  • 2 pounds red baby potatoes
  • 2 pounds baby carrots
  • 1 head green cabbage cut into wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Remove the corned beef brisket from the packaging, reserving the spice packet, and place it into a large 4 to 8-quart pot with a lid. Pour 4 cups Guiness beer (or beef broth) over the brisket until covered. Add 1/4 cup Worcestershire sauce and sprinkle the spice packet over the meat.
  • Bring to a boil over high heat. Cover with the lid, reduce the heat to low, and simmer for 50 minutes per pound until it reaches an internal temperature of 195–205°F, or until a fork slides in easily, and the meat starts to pull apart when gently prodded. Be sure to monitor the liquids in your pot. If too much evaporation occurs and the liquid is running low, simply add more liquid
  • Add 2 pounds red baby potatoes, cover, and cook for 15 minutes until they begin to soften.
  • Add 2 pounds baby carrots and cabbage wedges. Season the vegetables with 1/2 teaspoon salt1/2 teaspoon black pepper. Cover and continue cooking for another 15 minutes, or until all the vegetables are tender. Cooking time may vary depending on the size of the potatoes and carrots.
  • Remove the meat from the pot and let it rest for 15 minutes before slicing against the grain or shredding. Serve with vegetables and as much or as little cooking liquid as desired. Season with additional salt and pepper to taste.

Video

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Notes

  • For the brisket, flat cuts are ideal for slicing for serving and use in sandwiches. Point cuts are best for shredding. 
Slow Cooker Method
  1. Place the corned beef brisket into the bottom of a 6-quart slow cooker. Pour the beer (or beef broth) over the brisket to cover. Add Worcestershire sauce and sprinkle the spice packet over the meat. Cover and cook on low for 4 to 5 hours.
  2. Add the potatoes, carrots, and cabbage. Season with salt and pepper. Cover and continue cooking on low for another 4 to 5 hours, or until the vegetables are tender and the meat shreds easily with a fork.
  3. Remove the meat from the slow cooker and let it rest for 15 minutes before slicing against the grain or shredding.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 40g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1744mg | Potassium: 1415mg | Fiber: 8g | Sugar: 11g | Vitamin A: 15764IU | Vitamin C: 86mg | Calcium: 115mg | Iron: 5mg
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