Everyone is Irish with this hearty, savory Corned Beef and Cabbage recipe! A classic dish that pairs tender corned beef brisket with cabbage, potatoes, and carrots, it’s an easy and tasty way to celebrate St. Patrick’s Day.
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Humble ingredients, incredible results.
Corned beef and cabbage is a traditional for many Irish-Americans—and anyone who loves a hearty, affordable dinner!
Corned beef is a brisket that’s been cured in a spice and salt brine for 5 days, giving it a unique spicy, savory, tangy, and sweet flavor and melt-in-your-mouth texture. Cabbage is one of the most affordable vegetables around. Together with long, slow cooking, they transform into a delectable meal that is easy on your wallet.
You can keep it easy and buy corned beef that has already been cured (most grocery stores carry it leading up to St. Patrick’s Day) or go all out and make your own homemade Corned Beef Brisket. You can cook it by boiling (the traditional method), or make it in the crock pot or Instant Pot, as described below.
5 Star Review
“Absolutely delicious! Made this for my family and they want it as a regular rotation in my meal plan!”
— Kelly —
How To Cook Corned Beef in the Crockpot or Instant Pot
In the recipe card below, I have instructions for cooking corned beef and cabbage on the stovetop. If you’d rather use the slow cooker or Instant Pot, here’s how you’ll need to change the cooking process. (Note that I haven’t tested these methods myself, but readers have.)
- Slow Cooker. Add the onions to the bottom of a slow cooker, followed by the beef, bay leaves, and pickling spice. Layer the potatoes, carrots, and garlic, then pour in the water. Cover the slow cooker with the lid and cook on LOW for 8 hours (add the cabbage before the final 2 hours of cooking). Remove the beef to a cutting board with tongs, allowing it to cool for 20 minutes. Using a slotted spoon, transfer the vegetables to a platter. Slice the beef as directed, then place it on the platter. Strain 2 cups of the liquid in the crock pot into a bowl. Rinse out the slow cooker. Pour the 2 cups of strained liquid back into the slow cooker, then stir in the mustard. Top the beef and vegetables with the mustard mixture.
- Instant Pot. After rinsing the beef, add it to the Instant Pot with the garlic, bay leaves, pickling spice, and 4 cups of water. Seal and cook on HIGH pressure for 1 hour and 10 minutes. Perform a natural release. Remove the corned beef with tongs to a cutting board. Add the vegetables to the Instant Pot. Seal and cook on HIGH pressure for 2 to 3 minutes. Perform a quick release. Remove the vegetables to a platter using a slotted spoon. Strain 2 cups of the liquid into a bowl as directed. Rinse out the Instant Pot. Slice the corned beef as directed and add it to the platter. Pour the 2 cups of strained liquid into the Instant Pot, then stir in the mustard. Drizzle the mixture over the beef and vegetables.
Leftover Ideas
The best way to use leftover corned beef and cabbage is in Corned Beef Hash. With the addition of a couple of simple ingredients, you can turn your leftovers into a hearty and flavor-packed breakfast.
What to Serve with Corned Beef and Cabbage
This is really a complete meal and you don’t need to add anything else to it, but if you’d like to, here are some ideas:
- Soda Bread. You can’t go wrong with a side of Irish Soda Bread or Irish Soda Bread Muffins.
- Other Bread. Make a batch of Homemade Dinner Rolls and then use the leftovers to make corned beef sliders!
- Dessert. We can’t forget dessert! Guinness Brownies are a true treat.
Corned Beef and Cabbage
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Ingredients
For the Corned Beef:
- 3- to 4- pound Corned Beef Brisket homemade or storebought
- 1 tablespoon pickling spice*
- 2 bay leaves
- 4 garlic cloves peeled
For the Cabbage & Vegetables:
- 2 cups water
- 4 medium carrots chopped on a bias into 2” pieces
- 1 pound Gold Potatoes or Yukon Gold potatoes, quartered
- 1 medium yellow or white onion peeled, halved, with halves cut into thirds
- 1 medium head cabbage cored and cut into wedges
- 1 ½ teaspoons Dijon mustard
Instructions
- Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
- Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
- Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
- Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
- Let the corned beef cool for 20 minutes at room temperature.
- While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
- Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
- While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
- When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
- To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!
Video
Notes
- *Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
- TO USE STORE-BOUGHT CORNED BEEF: Rinse a 3- to 4-pound corned beef brisket and pat before cooking as directed. If the corned beef comes with a pickling spice packet (sometimes the store-bought versions do), you can use this in place of the “1 tablespoon pickling spice” when cooking the corned beef, so you don’t need to buy a jar of pickling spice.
- TO STORE: Refrigerate corned beef and cabbage in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a covered baking dish in the oven at 350 degrees F or in the microwave.
Nutrition
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Doubled this recipe to feel a large family group on st.pattys day and it was a hit! Some people said it was the best corned beef meal they had ever had! Super easy and delicious
Great to hear, thank you!
I made this for my family for St. Patrick’s Day. It was delicious!
Thank you Robin!
Absolutely delicious! Made this for my family and they want it as a regular rotation in my meal plan! Thank you so much Erin.
Yay! Thank you Kelly!
Hi Erin,
Which cut of corned beef do you prefer and why? Any brand recommendations for the pickling spice? Thanks in advance.
Hi Shaun, we like Morton & Bassett Pickling Spice which can be found here: https://amzn.to/3ynXb2m or we make it homemade and you will find all of the details here: https://www.wellplated.com/corned-beef/ Also we like the flat cut beef brisket. Enjoy!
I would make this recipe again
Thank you Sharon!
I’m glad I tried it!
Thank you Debby!