Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)

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You’ve never tasted such tender, juicy corned beef and cabbage! For your convenience, we have included stovetop and slow cooker instructions.

We’ve given you two ways to prepare Irish food: the stovetop and the slow cooker. Either way, you can’t go wrong. This recipe produces the most tender, juicy corned beef and says goodbye to mushy vegetables. Waited until the last 15 minutes to add the veggies and they had just the right texture without any mush.

history class: Did you know that corned beef and cabbage is traditionally made with bacon and cabbage? Beef is quite expensive in Ireland so many people raise their own pigs for the meat. After the Great Famine and immigration to America, new Irish-Americans found corned beef more affordable than in Ireland, which brings us to today’s corned beef and cabbage.

  • Does it matter what type of beer I use? Can I use something else instead of beer?

    For the best flavour, we recommend a Guinness or Irish Stout. If you have dietary restrictions, you can always substitute beef broth for the beer in this recipe. Cooking on the stovetop? Don’t worry about alcohol. During this long cooking process, the vast majority is cooked.

  • What’s in the spice packet that comes with the corned beef?

    You will usually find a packet of spices and packaged corned beef at the store. It’s a pickling spice blend. It will vary slightly by brand, but the common spices you’ll find in it are coriander, peppercorns, crushed red pepper flakes, mustard seeds, and bay leaves.

  • Additional serving condiments:

    For the variety of mustards out there, someone puts it on corned beef. Why not grab a few and let your family decide? Another traditional condiment to put on top is horseradish. Buy ready-made or make it at home, the choice is yours!

If you liked this recipe, you might be interested in these other delicious dinner recipes:

Sliced ​​corned beef and cabbage with carrots and potatoes, Guinness and freshly baked bread rolls in the background

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipesyoutube, facebook watch, or ourfacebook pageor provide a corresponding recipe on our website.

Sliced ​​corned beef and cabbage served with carrots and potatoes on a plate.

You’ve never tasted such tender, juicy corned beef and cabbage! For your convenience, we have included stovetop and slow cooker instructions.

Preparation time 15 minute

3 Hour

total time 3 Hour 15 minute

raw material

  • 2 to 3 pound Corned Beef Brisket with spice packet
  • 4 cup beer or beef broth
  • 1/4 cup Worcestershire sauce
  • 2 pound Little Baby Red Potatoes
  • 2 pound baby carrot
  • 1 big head greens cut into wedges
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper

instruct

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  • Place corned beef in a large 4- to 8-quart pot with a lid. The roast should sit comfortably on the bottom. Pour the beer (or beef broth) over the brisket. Add Worcestershire sauce. Sprinkle the spice packet over the brisket.

  • Bring to a boil over high heat. Cover the pot and reduce the heat to low. Stew the brisket for 50 minutes per pound, until the meat shreds easily with a fork.

  • Add potatoes. Cover and cook for 15 minutes, until the potatoes begin to soften.

  • Add carrots and cabbage cubes, season vegetables with salt and pepper and continue to cook, covered, 15 minutes, until cabbage, potatoes, and carrots are tender. Actual cooking time depends on the size of the carrots and potatoes.

  • Remove meat from pan and let stand 15 minutes. Slice or chop against the grain. Serve the vegetables with as much or as little liquid as you like. Season with additional salt and pepper.

slow cooker

  • Place the corned beef brisket in the bottom of a 6-quart slow cooker. Pour the beer (or beef broth) over the brisket. Add Worcestershire sauce. Sprinkle the spice packet over the brisket.

  • Cook on low for 4 to 5 hours.

  • Add potatoes, carrots and cabbage. Season with salt and pepper. Continue to cook on low for 4 to 5 hours, until the vegetables are tender and the meat shreds easily with a fork.

  • Remove meat from slow cooker and let stand 15 minutes. Slice or chop against the grain. Serve the vegetables with as much or as little liquid as you like. Season with additional salt and pepper.

notes

  • For the stovetop method, be sure to monitor the liquid in the pot. If there’s too much evaporation and not enough liquid, just add more liquid (beer or beef broth).
  • If you can’t find baby red potatoes, you can dice regular red potatoes. Potatoes must be small to cook faster. For larger potatoes, add extra cooking time to soften the potatoes.

Calories: 430kcal | carbohydrate: 40G | protein: twenty twoG | fat: 17G | Saturated fat: 5G | cholesterol: 61mg | sodium: 1744mg | Potassium: 1415mg | fiber: 8G | sugar: 11G | Vitamin A: 15764unit | Vitamin C: 86mg | calcium: 115mg | iron: 5mg

Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)