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Classic Corned Beef and Cabbage Recipe

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This Corned Beef and Cabbage is a tender, flavorful, and traditional Irish-inspired dish perfect for St. Patrick’s Day or a cozy dinner. Slow-cooked corned beef, hearty potatoes, carrots, and cabbage simmer together for a one-pot comfort meal that’s packed with savory goodness.

Why You’ll Love This Recipe

✔️ Tender & Juicy – Slow-cooked for maximum flavor and tenderness.
✔️ One-Pot Meal – Easy cleanup and full of hearty veggies.
✔️ Classic Irish-Inspired Dish – Perfect for St. Patrick’s Day or any time of year!
✔️ Customizable – Cook in a slow cooker, Instant Pot, or stovetop.

Ingredients

For the Corned Beef & Vegetables:

  • 3-4 lb corned beef brisket, with seasoning packet
  • 6 cups water (or beef broth for extra flavor)
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns (if seasoning packet is missing)
  • 1 lb baby potatoes (red or gold), halved
  • 3 carrots, cut into chunks
  • 1 small head of cabbage, cut into wedges

For Extra Flavor (Optional):

  • ½ teaspoon mustard seeds
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons butter, melted (for serving)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Methods

Stovetop Method (Traditional) – 3 Hours

  1. Place corned beef in a large pot and add water (or broth) until fully submerged.
  2. Add onion, garlic, bay leaves, peppercorns, and seasoning packet.
  3. Bring to a boil, then reduce to a simmer. Cover and cook for 2 ½ hours.
  4. Add potatoes and carrots, and cook for 30 minutes.
  5. Add cabbage wedges and cook for another 15 minutes, until tender.
  6. Remove corned beef and let rest for 10 minutes, then slice against the grain.
  7. Serve warm, drizzled with melted butter and garnished with fresh parsley.

Slow Cooker Method – 8 Hours (Best for Set & Forget!)

  1. Place corned beef in the slow cooker and add onion, garlic, bay leaves, seasoning packet, and broth/water.
  2. Cook on LOW for 8 hours or HIGH for 5 hours.
  3. Add potatoes and carrots at the 6-hour mark.
  4. Add cabbage for the last 30 minutes of cooking.
  5. Remove corned beef, slice against the grain, and serve with veggies.

Instant Pot Method – 90 Minutes

  1. Place corned beef in the Instant Pot with onion, garlic, bay leaves, and broth/water.
  2. Seal lid and cook on High Pressure for 90 minutes. Quick-release the pressure.
  3. Remove corned beef and set aside.
  4. Add potatoes, carrots, and cabbage, then pressure cook on High for 5 minutes. Quick-release.
  5. Slice corned beef against the grain and serve with the veggies.

Serving Suggestions

🥔 Serve with mashed potatoes or crusty bread.
🧄 Pair with horseradish sauce or mustard for extra zing.
🍺 Enjoy with a pint of Guinness for an Irish-style meal.

Storage & Leftovers

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in the microwave or stovetop with broth.
  • Freeze: Freeze corned beef without the veggies for up to 3 months.

FAQs

1. What cut of corned beef is best?

  • Flat cut: Leaner, easier to slice.
  • Point cut: More marbled, juicier but harder to slice.

2. Can I make this in the oven?

Yes! Wrap the corned beef in foil and bake at 300°F for 3 hours, then add the veggies for the last hour.

3. How do I keep corned beef from being too salty?

Soak it in cold water for 1 hour before cooking to remove excess salt.

4. Can I use beer instead of water?

Yes! Use Guinness or a lager for deeper flavor.

5. How do I slice corned beef properly?

Always slice against the grain for tender, easy-to-chew bites.

Final Thoughts

This Corned Beef and Cabbage is a classic, comforting, and hearty meal that’s easy to prepare and full of flavor. Whether you’re celebrating St. Patrick’s Day or just craving a delicious one-pot meal, this recipe is a guaranteed winner!

🥩🥬🥕 Tried this recipe? Let me know how it turned out! 😊