Corned Beef with Cabbage

Make traditional Irish Corned Beef with cabbage, potatoes and carrots that's easy, rustic, and tender. Stovetop, slow cooker or Instant Pot.

5 from 6 votes

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Course: Dinner

Cuisine: Irish

Keyword: corned beef with cabbage

Prep Time: 5

Cook Time: 2 30

Total Time: 2 35

Servings:

Calories: 485kcal

Author: Kate | You Say Potatoes

Equipment

Ingredients

2 lbs corned beef
1 onion peeled and quartered
4 garlic cloves minced
2 bay leaves
Pickling spice sachet or see above to make your own
4 cups beef broth
4 potatoes peeled and quartered
1 small head of white cabbage cut into chunks
4 carrots peeled and cut into 2-inch pieces

Instructions

Stovetop / Boiled

Place the corned beef, quartered onion, minced garlic, bay leaves, and spices in a large, heavy-bottomed pot on the stovetop.
Pour in the beef broth or water, ensuring that the corned beef is fully submerged.
Place the pot on the stovetop over medium-high heat and bring the liquid to a boil.
Once it boils, reduce the heat to low, cover the pot with a lid, and let it simmer gently for approximately 2.5 to 3 hours or until the corned beef is tender. Check occasionally to ensure it's simmering gently and add more broth or water if needed to keep it covered.
About 30 minutes before the corned beef is done, add the peeled and quartered potatoes, cabbage wedges, and cut carrots to the pot. Arrange them around the corned beef.
Continue to simmer until the vegetables are tender, which should take about 30 minutes.
Remove the corned beef from the pot and let it rest for a few minutes.
Slice the corned beef against the grain into thin slices. Serve the sliced corned beef with the cooked vegetables, using some of the cooking liquid as a flavorful broth.

Slow Cooker

Place the corned beef in the slow cooker. Add the quartered onion, minced garlic, bay leaves, and spices to the slow cooker. Pour in the beef broth or water, ensuring that the corned beef is fully covered.
Cover the slow cooker with its lid and set it to cook on low heat. Let it cook on low for approximately 7-8 hours, or until the corned beef is tender and easily pierced with a fork.
About 1.5 to 2 hours before the end of the cooking time, add the peeled and quartered potatoes, cabbage wedges, and cut carrots to the slow cooker, arranging them around the corned beef. Continue to cook on low heat until the vegetables are tender, but not overcooked.
Remove the corned beef from the slow cooker and let it rest for a few minutes.
Slice the corned beef against the grain into thin slices. Serve the sliced corned beef with the cooked vegetables, using some of the cooking liquid as a flavorful broth.

Instant Pot / Pressure Cooker

Place the corned beef, onion, minced garlic, spices, and bay leaves in the Instant Pot. Pour in the beef broth, then close the Instant Pot lid securely.
Set the Instant Pot to "Pressure Cook" for 70 minutes, ensuring the vent is sealed. After cooking, allow a natural pressure release for 20 minutes.
Carefully remove the corned beef from the Instant Pot and set it aside. Strain the flavorful broth back into the Instant Pot.
Add the quartered potatoes, cabbage wedges, and carrot pieces to the broth in the Instant Pot.
Close the Instant Pot lid again, ensuring it's sealed, and cook under pressure for 5 minutes.
Release the pressure gently when done.
Slice the corned beef into thin slices and transfer them to a plate along with the cooked potatoes, cabbage, and carrots.

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Notes

Rinse the Corned Beef: Before cooking, rinse the corned beef under cold water to remove excess salt from the curing process. This helps control the saltiness of the dish.
Low and Slow: Simmer the corned beef and vegetables on low heat to ensure tenderness without overcooking.
Vegetable Timing: Add the vegetables during the last 30 minutes of cooking to prevent them from becoming too soft.
Slicing Technique: When slicing the corned beef, cut it against the grain for maximum tenderness.

Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.