Corned Beef and Cabbage
The best corned beef and cabbage recipe—tender, flavorful, and foolproof. Includes slow cooker, stovetop, and oven methods plus expert tips.
Ingredients
- 3-4 lb corned beef brisket
- 1 bottle beer or 4 cups broth
- 1 onion quartered, then sliced again
- 3 garlic cloves
- 1 packet corned beef spice (pickling spice)
- 4 large carrots peeled and chopped
- 1 head cabbage cut into wedges
- 1.5 lbs yukon gold potatoes or red potatoes
Instructions
- Remove the corned beef from packaging and rinse lightly under cold water. This helps remove excess salt from the brine.
- Place the brisket into a large pot or Dutch oven. Add beer or broth, onion, garlic, and spice packet. Bring everything to a gentle simmer.
- Cover and cook until tender: The meat should be fork-tender and easy to pull apart.Stovetop: 3–4 hoursSlow cooker: 8–10 hours (LOW)Oven: 300°F for 3–4 hours
- Add the vegetables in stages! This keeps everything tender—not mushy.Add potatoes + carrots → cook 30–40 minutesAdd cabbage → cook last 10–15 minutes
- Remove the meat and let it rest for 10–15 minutes.
- Slice against the grain for the most tender results.
- Serve with vegetables and a ladle of broth.
Notes
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 26g
- Fat: 28g
- Carbohydrates: 18g
- Sodium: 800–900mg