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Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)

Make juicy corned beef and cabbage on the stovetop or in the slow cooker! Braise your brisket in Guinness or broth for a flavorful Irish meal.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs 15 mins
Servings: 8 servings
Calories: 430 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 2 to 3 pounds corned beef brisket with spice packet
  • 4 cups Guiness beer or beef broth
  • 1/4 cup Worcestershire sauce 
  • 2 pounds red baby potatoes
  • 2 pounds baby carrots
  • 1 head green cabbage cut into wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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
  3. Add 2 pounds red baby potatoes, cover, and cook for 15 minutes until they begin to soften.
  4. 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.
  5. 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

  • Slow Cooker Method
  • For the brisket, flat cuts are ideal for slicing for serving and use in sandwiches. Point cuts are best for shredding. 
  • Place the corned beef brisket into the bottom of a 6-quart slow cooker. Pour the beer (or beef broth) over the brisket to cover. Add Worcestershire sauce and sprinkle the spice packet over the meat. Cover and cook on low for 4 to 5 hours.
  • Add the potatoes, carrots, and cabbage. Season with salt and pepper. Cover and continue cooking on low for another 4 to 5 hours, or until the vegetables are tender and the meat shreds easily with a fork.
  • Remove the meat from the slow cooker and let it rest for 15 minutes before slicing against the grain or shredding.

Nutrition Information

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 (40%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 15764IU (315%) Vitamin C 86mg (96%) Calcium 115mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 430

% 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.