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Delicious corned beef and cabbage served with potatoes and carrots in savory broth.

Corned Beef & Cabbage

A cozy and comforting meal that cooks itself while you enjoy your day, perfect for chilly weather or entertaining friends.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece corned beef brisket Flat cut is easier to slice, point cut is fattier and super juicy
  • 1 packet spice packet from corned beef Don't toss, use for flavoring
  • 1 piece onion, peeled and quartered
  • 3-4 pieces carrots, cut into big chunks
  • 1-2 pounds small potatoes (or chopped big ones)
  • 1 head green cabbage, cut into wedges
  • enough to cover water or low sodium beef broth Use broth for a more dinner-party feel

Method
 

Preparation (Stovetop)
  1. Rinse the corned beef quickly under cool water, then pat it dry.
  2. Put it in a big pot, fat side up. Add the onion and sprinkle in the spice packet.
  3. Add water or broth until the brisket is mostly covered.
  4. Bring it to a boil, then immediately turn it down to a gentle simmer. Cover it.
  5. Simmer for about 3 hours, flipping once if part of the beef is sticking up above the liquid.
  6. Add potatoes and carrots. Cook for about 30 to 40 minutes.
  7. Add cabbage wedges in the last 15 to 20 minutes and press them down into the liquid.
Preparation (Slow Cooker)
  1. Place brisket, onion, and spice packet in the slow cooker.
  2. Add liquid and cook until tender.
  3. Add potatoes and carrots for the last 2 to 3 hours on low.
  4. Add cabbage for the last hour, especially if your slow cooker runs hot.

Notes

Let the corned beef rest for 10 to 15 minutes before slicing. Slice against the grain for best texture. Keep potatoes and carrots separate when storing leftovers to prevent them from getting too soft.