Corned Beef and Cabbage Dinner

This corned beef and cabbage dinner pairs slow-cooked or pressure-cooked brisket with potatoes and carrots, plus separately sautéed cabbage. Rinsing the brisket helps remove surface brine. Slice the cooked meat against the grain and serve it with some of the cooking liquid.

Why Make Corned Beef and Cabbage Dinner

The recipe offers two cooking methods for the brisket: a slow cooker or an Instant Pot. The cabbage is cooked separately so you can keep some texture, or it can be added to the slow cooker near the end. Plan for the long cooking time if using the slow cooker.

Ingredients

• 3-4 lb corned beef brisket, plus seasoning packet (see recipe notes)
• 2 large yellow onions, quartered
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon whole cloves (about 4 whole cloves) or a pinch of ground clove
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper
• 12 ounces beer (any kind will work)
• 1 cup water
• 2 tablespoons apple cider vinegar (or red wine vinegar)
• 1 lb baby potatoes (if using regular potatoes, cut into quarters)
• 1 lb carrots, peeled and cut into 2" chunks
• 1 head green cabbage, core removed and cut into 1” pieces
• 1/4 cup olive oil
• 2 garlic cloves, minced (for cabbage)
• Salt, to taste
• Pepper, to taste
• 1/4 tsp crushed red pepper flakes, optional

How to Make Corned Beef and Cabbage

1. Trim excess surface fat from the brisket. Rinse it under cold water for 1–2 minutes to remove surface brine and pat dry.
2. Slow cooker: Place the onions, garlic, potatoes, and carrots in the bottom of the slow cooker. Set the brisket on top, fat side up. Add the seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water, and vinegar. Cover and cook on low for 8–10 hours, until the brisket is fork-tender.
3. Remove the brisket and let it rest briefly. Slice against the grain. Serve with the cooked vegetables and some of the cooking liquid.
4. Instant Pot: Add the onions and garlic to the pot, then place the brisket on top. Add the seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water, and vinegar. Seal and pressure-cook on high for 1 hour 25 minutes. Allow a 10-minute natural release, then carefully release the remaining pressure.
5. Remove the brisket and set aside. Ladle out about 2 cups of liquid, reserving it. Add the potatoes and carrots, seal, and pressure-cook on high for 5 minutes. Quick-release the pressure and transfer the vegetables to a serving dish.
6. Sauté the cabbage: Rinse the cabbage and leave it slightly damp. Heat the olive oil in a large pan over high heat. Add half the cabbage, then the garlic, salt, pepper, and optional red pepper flakes. Add the remaining cabbage and stir. Cover and cook for 2 minutes; uncover, reduce the heat to medium-low, and cook another 5–8 minutes until wilted and tender.
7. Slice the brisket across the grain and serve with potatoes, carrots, cabbage, and reserved cooking liquid.

Serving Suggestions

Arrange slices of corned beef with potatoes, carrots, and cabbage. Spoon a little cooking liquid over the meat. Offer mustard or horseradish at the table.

Storage and Reheating

Refrigerate leftovers promptly in covered containers for up to 4 days. Store the meat and vegetables with a little cooking liquid to help prevent drying. Reheat gently on the stove or in a covered oven-safe dish until hot throughout. Freeze portions for up to 3 months and thaw in the refrigerator.

Tips for Tender Corned Beef

• Rinse the brisket to remove excess surface brine, but do not add extra salt until you taste the finished dish.
• Cook until fork-tender; brisket thickness and cooker performance affect timing.
• Slice across the grain for more tender pieces.
• Keep some cooking liquid to serve with the sliced meat.
• If adding cabbage to the slow cooker, add it near the end so it does not become too soft.

Variations

Use water or beef broth instead of beer. Parsnips, turnips, or rutabaga can replace some of the potatoes or carrots. For softer cabbage, add it to the slow cooker for the final 1–2 hours instead of sautéing it.

Frequently Asked Questions

How long does corned beef take in a slow cooker?
Cook on low for 8–10 hours, checking for fork tenderness. The exact time depends on brisket thickness and the slow cooker.

Can I skip the beer?
Yes. Replace it with water or beef broth; the flavor will differ.

How do I know when it is done in the Instant Pot?
The brisket should be tender enough to pierce easily with a fork. If it is still firm, pressure-cook for a little longer and check again.

Can I cook the cabbage with the meat?
Yes. Add it toward the end of the slow-cooker time, but sautéing it separately gives more control over its texture.

Is the seasoning packet necessary?
The packet adds the familiar pickling-spice flavor. If it is unavailable, use a suitable pickling spice blend and adjust salt after cooking.

For another related recipe, try bacon shepherd’s pie. For additional guidance, see USDA guidance on safe meat cooking temperatures.

Corned Beef and Cabbage Dinner

Print Recipe

A warm, simple meal featuring tender corned beef and soft vegetables, perfect for feeding a group.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 600 minutes
• Total Time: 615 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pressure Cooking, Slow Cooking
• Cuisine: Irish
• Diet: Paleo

Ingredients

• 3-4 lb corned beef brisket, plus seasoning packet
• 2 large yellow onions, quartered
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon whole cloves (about 4 whole cloves) or a pinch of ground clove
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper
• 12 ounces beer (any kind)
• 1 cup water
• 2 tablespoons apple cider vinegar (or red wine vinegar)
• 1 lb baby potatoes (if using regular potatoes, cut into quarters)
• 1 lb carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, core removed and cut into 1-inch pieces
• 1/4 cup olive oil
• 2 garlic cloves, minced (for cabbage)
• Salt, to taste
• Pepper, to taste
• 1/4 tsp crushed red pepper flakes, optional

Instructions

1. Trim corned beef of excess fat. Rinse under cold water for 1-2 minutes to rinse off excess salt.
2. For slow cooker: Place onions, garlic, potatoes, and carrots in the bottom. Add corned beef on top, fat side up. Add seasoning packet, bay leaves, cloves, oregano, black pepper, beer, water, and vinegar. Stir gently. Cook on low for 8-10 hours until tender.
3. For Instant Pot: Trim and rinse the beef. Place onions and garlic at the bottom. Add corned beef on top with the other ingredients. Cover and pressure cook on high for 1 hour 25 minutes. Let pressure release naturally for 10 minutes, then quick release.
4. Remove corned beef and vegetables from both methods. Serve hot.
5. For cabbage: Rinse cabbage and drain. Heat olive oil in a large pan over high heat. Add half the cabbage, stir in garlic, salt, pepper, and red pepper flakes. Add remaining cabbage, cover, and let sizzle for 2 minutes. Cook on medium-low for 5-8 minutes until tender.

Notes

Rinse corned beef well to remove excess salt for better flavor. Slice against the grain for tender bites. Keep some cooking liquid to pour over when serving.