Corned Beef and Cabbage Recipe

Corned beef and cabbage on a white plate.

Corned Beef and Cabbage Recipe

This corned beef and cabbage recipe is an easy dinner for St. Patrick's Day made with tender corned beef, cabbage, carrots and potatoes simmered in the slow cooker.

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Ingredients

3 pounds corned beef brisket , with spice packet
1 onion , quartered
15 ounce can low-sodium beef broth , or water
1 pound red potatoes , quartered
2 cups carrots , sliced
½ head cabbage , cut in wedges

Freshly cracked pepper, to taste

Instructions

Add ingredients to slow cooker. Rinse 3 pounds corned beef in water and then place into the crockpot. Then place the seasoning packet on top of the beef. Next add the onion on top and tuck into the sides. Pour 15 ounces beef broth around the sides. Then fill the can with water and add until it just about covers the brisket. Cook on low for 8-10 hours.
Add vegetables. Three hours before serving add 1 pound quartered potatoes and 2 cups sliced carrots. Then 30 minutes before serving add 1/2 head cabbage.
Rest then serve. Remove corned beef from slow cooker when fork tender and allow to rest for a few minutes. Then slice against the grain and serve with vegetables.

Notes

Note: This meat is extra flavorful and salty, so no need to add extra salt.

Cooking on stove top: Place the corned beef in large pot and cover with broth or water. Add the spice packet that came with it. Cover the pot and then bring to a boil. Reduce heat to a simmer for 45 minutes per pound or until tender. Add the vegetables and cook an additional 15 minutes or until tender.

Variation: Many readers have mentioned they like using Guinness Stout instead of beef broth.

Alternatively you can roast vegetables in the oven.

Nutrition