Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs 15 mins
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Servings
8 servings
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Calories
430 kcal
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Course
Main Course
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Cuisine
Irish
Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)
Description
This recipe uses a 2 to 3 pound corned beef brisket cooked in Guinness beer or beef broth seasoned with Worcestershire sauce and the included spice packet. The meat is simmered until it reaches an internal temperature between 195–205°F or is tender enough to be easily pierced with a fork. The slow simmering imparts flavor and makes the brisket tender and flavorful.
Vegetables including red baby potatoes, baby carrots, and wedges of green cabbage are added during the last stages of cooking, steaming to tenderness while absorbing the seasoned cooking liquid. Salt and pepper season the vegetables. This method results in a balanced dish combining tender beef with soft, flavorful vegetables.
The recipe also provides a slow cooker option where the brisket is cooked first on low heat, then vegetables are added later, continuing to cook until soft and the meat can be sliced or shredded. Letting the brisket rest before slicing improves texture. The dish is a classic comforting meal often associated with traditional celebrations.
Ingredients
- 2 to 3 pounds corned beef brisket with spice packet
- 4 cups Guinness beer or beef broth
- 1/4 cup Worcestershire sauce
- 2 pounds potato red, baby
- 2 pounds carrot baby
- 1 head green cabbage cut into wedges
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Remove the corned beef brisket from the packaging, reserving the spice packet, and place it into a large 4 to 8-quart pot with a lid. Pour 4 cups Guiness beer (or beef broth) over the brisket until covered. Add 1/4 cup Worcestershire sauce and sprinkle the spice packet over the meat.
- Bring to a boil over high heat. Cover with the lid, reduce the heat to low, and simmer for 50 minutes per pound until it reaches an internal temperature of 195–205°F, or until a fork slides in easily, and the meat starts to pull apart when gently prodded. Be sure to monitor the liquids in your pot. If too much evaporation occurs and the liquid is running low, simply add more liquid
- Add 2 pounds red baby potatoes, cover, and cook for 15 minutes until they begin to soften.
- Add 2 pounds baby carrots and cabbage wedges. Season the vegetables with 1/2 teaspoon salt1/2 teaspoon black pepper. Cover and continue cooking for another 15 minutes, or until all the vegetables are tender. Cooking time may vary depending on the size of the potatoes and carrots.
- Remove the meat from the pot and let it rest for 15 minutes before slicing against the grain or shredding. Serve with vegetables and as much or as little cooking liquid as desired. Season with additional salt and pepper to taste.
Notes
- When using the slow cooker, opt for flat cut brisket if you plan to slice the meat; point cuts work better for shredding.
- Cook the brisket on low for 4 to 5 hours, then add vegetables and continue cooking another 4 to 5 hours until meat shreds easily and vegetables are tender.
- Allow the brisket to rest for 15 minutes after cooking before slicing against the grain or shredding for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 1744mg | 73% |
| Potassium | 1415mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 15764IU | 315% |
| Vitamin C | 86mg | 96% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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