This hearty, flavor-packed Corned Beef and Cabbage is the ultimate comfort food that brings a taste of Irish tradition right to your kitchen. Tender, juicy corned beef brisket slow-cooked to perfection alongside buttery cabbage and carrots creates a meal that’s not only delicious but impressively simple to prepare. The slow cooking process allows all the flavors to meld together beautifully, making this dish perfect for Sunday dinners or special occasions when you want something spectacular without spending hours actively cooking.

Why You’ll Love This Recipe

  • Hands-off cooking: Once you’ve done the initial prep, your slow cooker does all the heavy lifting, freeing you up to go about your day.
  • Incredibly flavorful: The slow cooking process allows the beef to become melt-in-your-mouth tender while absorbing all the wonderful flavors from the herbs and spices.
  • Perfect for entertaining: This recipe easily feeds a crowd and creates an impressive centerpiece for any gathering.
  • Complete meal in one: With protein, vegetables, and (separately prepared) potatoes, you’ve got a well-rounded dinner that satisfies everyone at the table.

Ingredients You’ll Need

  • Corned beef brisket: The star of the show – comes either in flat or point cut. Look for one with a nice fat cap and a spice packet included. That fat helps keep everything moist and flavorful during the long cooking process.
  • Oil: Used for searing the brisket, which creates a beautiful crust and locks in flavor before the slow cooking begins.
  • Beef broth: Forms the cooking liquid that infuses the meat with moisture and flavor. Using Better Than Bouillon beef base gives exceptional depth of flavor.
  • Whole grain mustard: Adds a tangy complexity that balances the richness of the beef beautifully.
  • Garlic: Whole smashed cloves add aromatic flavor without becoming overpowering during the long cooking time.
  • Onion: Breaks down during cooking to enhance the cooking liquid and infuse everything with sweet, savory notes.
  • Peppercorns: Provides gentle warmth and spice that permeates the dish.
  • Fresh thyme: Contributes earthy, slightly floral notes that complement beef perfectly.
  • Bay leaves: Adds subtle depth and complexity to the broth.
  • Carrots: They absorb the delicious beef flavors while maintaining their structure – larger chunks work better here.
  • Butter: Creates an irresistibly rich flavor in the cabbage that balances its natural slight bitterness.
  • Cabbage: Becomes tender and flavorful, soaking up all the wonderful cooking juices.
  • Salt: Enhances all the flavors in the dish.
  • Red potatoes: Prepared separately for the perfect texture and flavor.
  • Horseradish sauce: Provides a zesty kick that cuts through the richness of the beef.
  • Fresh herbs: Adds a pop of color and freshness to the finished dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize this classic? Here are some delicious options:

  • Beer-braised: Replace half the beef broth with a bottle of Guinness or your favorite dark beer for an even more traditional Irish flavor.
  • Instant Pot version: When you’re short on time, use a pressure cooker to prepare this dish in about 90 minutes total.
  • Spice it up: Add red pepper flakes or a dash of hot sauce to the cooking liquid for a gentle heat throughout.
  • Root vegetable medley: Include parsnips, turnips, or rutabaga along with the carrots for more variety and flavor.

How to Make Corned Beef and Cabbage

Step 1: Sear the Beef

Heat a large skillet over medium-high heat. Drain the corned beef (no need to rinse), add oil to the hot pan, and sear the beef for 2-4 minutes per side until nicely browned. Transfer to your slow cooker, fat side up.

Step 2: Prepare the Cooking Liquid

Mix beef broth with whole grain mustard, then pour it into the hot skillet you used for searing. Scrape up all those delicious browned bits (that’s pure flavor!), then pour this mixture over the beef in the slow cooker.

Step 3: Add Aromatics

Add the smashed garlic cloves, onion wedges, peppercorns, thyme sprigs, bay leaves, and the spice packet to the slow cooker. These ingredients will infuse the beef with incredible flavor as it cooks.

Step 4: Slow Cook Initially

Cover and cook on low for 6-7 hours. This long, slow cooking time allows the tough brisket to become tender while developing deep flavor.

Step 5: Add Carrots

Add the prepared carrots on top of the beef, cover again, and continue cooking for 1-2 more hours. The carrots need less time than the beef but still benefit from absorbing those delicious cooking juices.

Step 6: Prepare the Cabbage

While the carrots cook, sauté cabbage wedges in melted butter with salt until slightly wilted but still holding their shape, about 10 minutes. Add the cabbage on top of the carrots and continue cooking for 30-60 minutes more.

Step 7: Roast Potatoes Separately

While everything finishes in the slow cooker, prepare roasted red potatoes in the oven for the perfect crispy exterior and fluffy interior that you just can’t achieve in a slow cooker.

Step 8: Rest and Serve

Remove the corned beef, let it rest for 10 minutes, then slice against the grain. Arrange everything on a large platter, garnish with fresh herbs, and serve with homemade horseradish sauce.

Pro Tips for Making the Recipe

  • Don’t skip the searing step: This develops a flavorful crust that makes a huge difference to the final dish.
  • Slice against the grain: This is crucial for tender meat. Look for the lines in the meat and cut perpendicular to them.
  • Layer strategically: The beef goes in first, followed by carrots, then cabbage – this ensures each component cooks perfectly.
  • Rest before slicing: Giving the beef time to rest allows the juices to redistribute throughout the meat rather than running out when you slice it.
  • Save the spice packet: If your corned beef comes with one, definitely use it – it contains the perfect blend of spices specifically designed for this dish.

How to Serve

This hearty meal stands beautifully on its own, but these accompaniments take it to the next level:

Perfect Pairings

  • Warm, crusty Irish soda bread for sopping up those delicious juices
  • Tangy horseradish sauce for a zesty counterpoint to the rich beef
  • A cold pint of Guinness or other Irish stout for an authentic experience

Presentation

Serve family-style on a large platter with the sliced corned beef as the centerpiece, surrounded by the vibrant vegetables. The contrast of the pink meat, orange carrots, green cabbage and herbs creates a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Store everything together in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop, making the leftovers sometimes even better than the original meal!

Freezing

The cooked corned beef freezes beautifully for up to 3 months. Wrap it well in plastic wrap, then foil, and place in a freezer bag. The vegetables don’t freeze as well, so I recommend enjoying those fresh and only freezing the meat.

Reheating

For the best texture, reheat the corned beef slowly. Place slices in a skillet with a splash of beef broth, cover, and warm over medium-low heat. For a quick option, microwave with a damp paper towel over the top to maintain moisture.

FAQs

  1. What’s the difference between flat cut and point cut corned beef?

    The flat cut is leaner, more uniform in shape, and slices beautifully for presentation. The point cut has more marbling and fat, making it slightly more flavorful and tender but less uniform for slicing. Both work wonderfully in this recipe – choose based on your preference for leanness versus flavor.

  2. Can I cook everything together at once instead of adding ingredients in stages?

    While you technically could, you’d end up with mushy, overcooked vegetables. The staged addition ensures each component cooks to perfection – tender beef, carrots with some bite, and cabbage that’s soft but not falling apart. Trust me, it’s worth those few extra steps!

  3. Why do you sauté the cabbage before adding it to the slow cooker?

    Pre-cooking the cabbage in butter not only adds incredible flavor but also helps it maintain better texture in the slow cooker. Raw cabbage added directly can become waterlogged, while the sautéed cabbage retains more structure while still absorbing the delicious corned beef flavors.

  4. Is corned beef actually Irish?

    While corned beef and cabbage is associated with Irish-American culture, particularly around St. Patrick’s Day, it’s not traditionally Irish. In Ireland, bacon and cabbage would be more authentic. Irish immigrants in America adapted their cooking to more affordable and available ingredients, giving us this beloved dish we enjoy today!

Final Thoughts

This Corned Beef and Cabbage recipe transforms a humble brisket into a show-stopping meal that’s perfect for special occasions or whenever you crave something truly satisfying. The combination of tender, flavorful meat and colorful vegetables creates a complete meal that feels like a warm hug on a plate. Give yourself the gift of amazing aromas filling your home and a dinner that practically cooks itself – your family will think you spent all day in the kitchen, and I won’t tell them otherwise!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corned Beef and Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: Irish-American
  • Diet: Gluten Free
Print Recipe

Description

This hearty Corned Beef and Cabbage recipe features tender, juicy corned beef, vibrant cabbage, sweet carrots, and buttery roasted red potatoes, all cooked to perfection in a slow cooker or oven. Enhanced with spices, mustard, and fresh herbs, it’s a classic St. Patrick’s Day feast or comforting family meal, served with homemade Horseradish Sauce and Irish Soda Bread.

Ingredients

Units Scale

Corned Beef & Seasonings

  • 4 pounds corned beef brisket (flat or point cut), with spice packet
  • 2 tablespoons oil (for searing)
  • 1 & 1/2 cups beef broth
  • 3 tablespoons whole grain mustard
  • 6 cloves garlic, smashed and left whole
  • 1 large onion, sliced into wedges
  • 15–20 whole peppercorns or fresh cracked pepper, to taste
  • 8–10 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves

Vegetables

  • 2 pounds carrots, peeled and quartered (8-10 carrots)
  • 1 large head green cabbage, sliced into wedges
  • 1/2 cup butter (1 stick)
  • 1 teaspoon kosher salt

Sides & Garnishes

  • 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
  • 1 batch Horseradish Sauce (for serving)
  • Parsley and/or chives, to garnish
  • Irish Soda Bread (optional, for serving)

Instructions

  1. Sear the Corned Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no need to rinse), and use the spice packet if provided. Add oil to the hot skillet, swirling to coat. Sear the beef for 2-4 minutes per side until golden brown. Transfer to the slow cooker, fat side up.
  2. Deglaze the Pan: Mix beef broth and mustard in a measuring cup. Pour into the skillet, scraping up browned bits. Pour this flavorful mixture over the beef in the slow cooker.
  3. Add Aromatics & Spices: Smash garlic, slice onion into wedges, and add both to the crock pot along with peppercorns, thyme, bay leaves, and spice packet contents. Cover and cook on low for 6-7 hours.
  4. Prepare and Add Carrots: Peel and quarter the carrots, or cut into rustic pieces as preferred. Add on top of the beef in the slow cooker. Replace lid and cook for an additional 1-2 hours.
  5. Saute the Cabbage: Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet over medium-high heat, then add all the cabbage and sprinkle with salt. Saute for about 10 minutes until slightly wilted but not fully tender.
  6. Add Cabbage & Finish Cooking: Add the sauteed cabbage on top of the carrots in the slow cooker and continue cooking on low for another 30-60 minutes, until softened and flavorful.
  7. Roast Red Potatoes: While the slow cooker finishes, prepare a batch of roasted red potatoes in the oven according to your preferred recipe, using 2 pounds of red potatoes.
  8. Serve: Arrange corned beef, drained cabbage, and carrots on a platter. Let beef rest before slicing against the grain. Add roasted potatoes and garnish with parsley and chives. Serve with homemade Horseradish Sauce and Irish Soda Bread if desired.
  9. Oven Method (Alternative): Sear corned beef in a Dutch oven, remove, then deglaze with broth and mustard. Return meat to pot with aromatics, cover, and roast at 300°F for 2 hours. Add carrots, roast an additional hour, then add sauteed cabbage and roast 30–60 minutes, until beef is fork-tender (200°F internal temp).

Notes

  • Do not put potatoes in the slow cooker; roast them separately for best texture.
  • Some corned beef comes pre-brined with spices; use the spice packet if available.
  • Overcooked onions and garlic are used mainly for flavor and can be discarded if desired.
  • Irish Soda Bread and homemade Horseradish Sauce make perfect accompaniments.
  • Rest the cooked corned beef before slicing for juiciest results.
  • If making ahead, reserve broth to keep meat moist when reheating.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 675
  • Sugar: 7g
  • Sodium: 1730mg
  • Fat: 42g
  • Saturated Fat: 16g
  • Unsaturated Fat: 21g
  • Trans Fat: 1g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 38g
  • Cholesterol: 135mg
Avatar photo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star