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Dinner plate filled with slices of corned beef, carrots, potatoes, and cabbage wedges.
5 from 2 votes

Corned Beef and Cabbage Recipe (Slow Cooker and Stovetop)

Everyone's favorite Corned Beef and Cabbage Recipe made in either the Slow Cooker or on the Stovetop. Filled with tender corned beef brisket, carrots, potatoes, onions, and cabbage, enjoy this delicious and well-rounded one-pot meal on St. Patrick's Day or any day of the year!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Corned Beef and Cabbage, Corned Beef and Cabbage Recipe, Corned Beef and Cabbage Slow Cooker
Servings: 8 servings
Calories: 414kcal

Tools

Ingredients

  • 1 corned beef brisket (approx. 4 pounds) with seasoning
  • 3 tbsp brown sugar
  • 2 bay leaves
  • Water
  • 3 pounds red potatoes halved
  • 8-10 large carrots chopped into 2-3" pieces
  • 2 yellow onions peeled and quartered
  • 1 large green cabbage cut into wedges

Instructions

Stovetop Corned Beef and Cabbage

  • Remove corned beef brisket from its packaging and transfer to a large Dutch oven or stockpot. Add the seasoning packet, brown sugar, and bay leaves. Cover with enough water to fully submerge the brisket (see notes). Bring water to a boil, reduce heat to a simmer, and cover. Allow corned beef to cook - separate from any vegetables - for at least 2-3 hours. Refill with additional water, if needed, to keep corned beef covered.
  • After 2-3 hours, add the onions, carrots, and potatoes to your pot. Return to a simmer, cover, and cook for approximately 45 minutes to 1 hour, or until vegetables are tender (see notes).
  • In the last 15-30 minutes of cooking, add the cabbage and return to a simmer. If the pot is too full, use a slotted spoon to remove enough carrots and potatoes to make room - set aside to a clean plate and return to reheat for a few minutes before serving.
  • Remove corned beef and vegetables. Cut beef into thin slices and serve with spicy mustard or Horseradish Sauce, if desired.

Slow Cooker Corned Beef and Cabbage

  • Transfer the corned beef brisket, seasoning packet, brown sugar, and bay leaves to a large 8-10 quart slow cooker (see notes). Add the carrots, potatoes, and onions and cover with 4-5 cups of water (it's ok if the brisket is not fully submerged).
  • Cover and cook on HIGH for 4 hours, or on LOW for 6 hours.
  • Add the cabbage and continue to cook for an additional 1 hour, or until tender.
  • Remove corned beef and vegetables. Cut into thin slices and serve with spicy mustard or Horseradish Sauce, if desired.

Notes

  1. Add 1 can of light or dark Irish beer plus water for a more flavorful broth.
  2. The vegetables can be cooked longer than 1 hour, however, they will start to turn mushy and fall apart the longer they cook.
  3. If your slow cooker is smaller than 8-quarts, reduce the total amount of carrots, potatoes, and onions by half.
It is recommended to slice your beef across the grain. I did not do that here on purpose as this is how I remember my dad slicing our corned beef and cabbage when I was little (and nostalgia is more important than rules). 

Nutrition

Calories: 414kcal | Carbohydrates: 44g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1442mg | Potassium: 1455mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2233IU | Vitamin C: 105mg | Calcium: 102mg | Iron: 4mg
Course Dinner, Main Course
Cuisine American
Keyword Corned Beef and Cabbage, Corned Beef and Cabbage Recipe, Corned Beef and Cabbage Slow Cooker
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