Go to Homepage
Get Our Cookbook

    Corned Beef and Cabbage

    Updated March 11, 2025 / By Holly Erickson & Natalie Mortimer

    On St. Patrick’s Day (or any day!) this classic, easy Irish corned beef and cabbage recipe, which can be made in a slow cooker or on your stovetop, and is sure to put everyone in a celebratory mood.

    sliced Corned beef with cabbage, potatoes, carrots and mustard on a plate

    On March 17th, we invariably take our pinch of Irish heritage and run wild with it. We’re all about any excuse to cook up hearty pub food (Bangers and Mash, anyone?) and this corned beef and cabbage recipe is St. Paddy’s Day perfection. Really, the meat of this recipe is the process of making the corned beef; the cabbage and veggies are added relatively late in the cooking process and simply soak up all of the juicy goodness leftover from cooking the corned beef. For the most part, the stove top and slow-cooker cooking methods are the same—the primary difference is the amount of time it takes to cook. However you cook it, serve it with a pint of Guinness (on the side, AND in the corned beef recipe too) and get ready to feast! If you’re hosting a party, try serving this as part of an over-the-top Irish-inspired feast, with Irish Nachos to start, Irish Cream Liqueur for sipping, and Baileys Chocolate Bundt Cake for dessert.

    ingredients for corned beef, beef stock, carrots, cabbage, potatoes, cinnamon sticks

    Main Ingredients

    • Corned beef: Corned beef is simply salt-cured beef brisket. Around St. Patrick’s Day, it’s not too hard to find corned beef brisket at most markets. They come pre-cured and pre-packed along with a little packet of corned beef spices that includes things like whole allspice, mustard seeds, peppercorns, coriander and bay leaves. While you could DIY the spice mixture, we love the easy short cut of the spice packet. 
    • Red potatoes and carrots: The carrots and potatoes get so flavorful as they simmer in the corned beef seasonings — yum!
    • Cabbage: Of course! A whole head of green cabbage. It seems boring maybe, but we actually adore cabbage. It keeps for ages in the fridge, it’s usually affordable and the quality is pretty consistent year-round. Two more cabbage recipes we rely on are our speedy Cabbage And Sausage Sheet Pan, and our company-worthy Skillet Roasted Chicken with Cabbage.
    • Guinness: You could use any stout beer, honestly. But for us, if it’s Paddy’s Day, we’re reaching for Guinness. 
    • More seasonings: Red pepper flakes, cinnamon sticks, garlic, bay leaves
    Beer being added to a Dutch oven with brisket, seasoning, beef stock, water, cinnamon sticks, bay leaves, chili and garlic.
    Beer, Beef stock and water in a pot, with potatoes and carrots.

    Stovetop VS Crock-Pot Method

    Corned beef and cabbage is all about a nice, slow cook to tenderize the beef until it’s nearly falling apart, which you can achieve either with a slow-cooker, or using a big pot with a lid (a Dutch oven works great) on top of the stove. Some love the set-it-and-forget-it ease of a slow-cooker, while others feel like it’s a hassle to think so far ahead. And speaking of time, heads up: In the slow-cooker, the corned beef brisket will take 8 to 10 hours to cook, whereas the stove top version takes only 4.5 to 5 hours. A great rule of thumb for the stovetop version is that you’ll need about 45 minutes of cooktime per pound of brisket, but you can always check for doneness with a meat thermometer. Corned beef is done when you see an internal temperature of 145°F on an instant-read thermometer.

    Beer, Beef stock and water in a pot, with potatoes, carrots and cabbage
    Beer, Beef stock and water in a pot, with cooked potatoes and carrots.

    How to Make Corned Beef With Cabbage

    1. Put the corned beef brisket and spices, and add Guinness and water.
    2. Cook! it for about 5 hours on the stove top, or 10 hours in a Crock-Pot.
    3. If you’re using a slow-cooker method: Add the carrots and potatoes after 6 hours of cooking time, and the cabbage 2 hours after that.
    4. If you’re using the stove-top method: Cook the corned beef until it’s totally finished, and set it aside to rest while you add the potatoes and carrots to the pot to simmer in the juices for 20 minutes. Then, add the cabbage and simmer another 10 minutes.
    5. After the corned beef has rested at least 15 minutes (regardless of cooking method) it’s time slice is against the grain — slicing against the grain ensures that every bite is super tender — and serve! 
    sliced Corned beef with cabbage, potatoes, carrots and mustard on a plate

    More Cozy Pub Food Recipes

    sliced Corned beef with cabbage, potatoes, carrots and mustard on a plate

    Sláinte!

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

    💌 Let's Stay Together

    There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

    Corned Beef and Cabbage Recipe

    Updated March 11, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  5 hrs
    • Calories:  605
    Print Recipe Pin Recipe
    Related Recipes

    Ingredients

    • 1 (5-pound) corned beef brisket, with seasoning packet
    • 1 cup stout beer, such as Guinness
    • 2 cinnamon sticks
    • 4 garlic cloves, thinly sliced
    • 2 bay leaves
    • 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes, (optional)
    • 2 pounds small red potatoes, halved
    • 3 large carrots, peeled and cut into 3-inch pieces
    • 1 small head green cabbage, cored, cut into 2-inch wedges
    • Whole grain or Dijon mustard, (optional)

    Method

    1. In a large soup pot or Dutch oven with a fitted lid, add brisket along with seasoning packet. Add the beer and enough water to just cover the beef. Add in cinnamon sticks, garlic, bay leaves, and chili or red pepper flakes, if using.

    2. Over medium-high heat, bring the liquid to a simmer. Reduce the heat to low, cover and cook until the beef is tender, about 4-5½ hours. Transfer the beef to a large cutting board and allow to rest while the vegetables cook.

    3. With the liquid still simmering, add the potatoes and carrots to the same pot. Cook, undisturbed, for 20 minutes. Add the cabbage and continue cooking until the potatoes, carrots and cabbage are tender, about 10 more minutes.

    4. Slice the brisket against the grain and serve with prepared potatoes, carrots, cabbage and mustard, if using. 

    Notes

    Slow Cooker Method:

    1. In a 6-quart slow cooker, add the brisket along with the seasoning packet. Add the beer and enough water to just cover the beef. Add in the cinnamon sticks, garlic, bay leaves, and chili or red pepper flakes, if using.
    2. Cover and cook on LOW for 6 hours. Add the potatoes and carrots and cook on LOW for 2 more hours. 
    3. Add the cabbage and cook on LOW until the cabbage and corned beef are tender, about 2 hours longer.
    4. Transfer the corned beef from the slow cooker to a cutting board and rest for 15 minutes before slicing against the grain. Serve with prepared potatoes, carrots, cabbage and mustard, if using.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 605
    • Protein 55 g
    • Carbohydrates 33 g
    • Total Fat 28 g
    • Dietary Fiber 6 g
    • Cholesterol 138 mg
    • Sodium 1766 mg
    • Total Sugars 7 g

    Corned Beef and Cabbage

    Questions & Reviews

    Join the discussion below.

    or
    • Renee

      Is the stovetop cooking time work out to about an hour per pound? I have a 2.5 pound brisket. How would I adjust so that it doesn’t overcook? Thanks!

      45 - 50 minutes per pound is kind of standard. Hope you enjoy Renee!

    • Janet

      I have been looking at recipes and a lot of them say to add onion in before the corned beef. Have you tried this before?

      We don't typically make ours with onion but you could certainly add it!

    • Janelle

      Hi! Would the timing be the same for a smaller brisket? What should the internal temp be when finished? Thanks!

      Corned beef should be cooked to at least 145F degrees Farenheit. Timing would depend on how big your brisket it.

    • Laura

      Hi! I already sent in one question about this but I had to add quite a bit of water to completely cover the beef. Is that ok? Or should I not cover the whole thing? Thank you!

      It should be ok!

    • Laura

      If I don’t have cinnamon sticks, can I add ground cinnamon instead?

      Sure, 1 teaspoon should do the trick!

    • Sandra

      Best corned beef Ive ever made!
      Thanks for this recipe!

      Thanks Sandra, this is wonderful to hear. So glad you loved it!

    • Jenna

      This was amazing!! So tender and SO flavorful! Used ground cinnamon instead of sticks and beef broth instead of beer per the recommendations. It turned out perfect!

      Thanks Jenna, we are so glad you loved it! Happy St. Patrick's Day!

    • Kate

      This has been my go-to recipe for 3 years now, love the flavor from the beer and cinnamon stick and the meat comes out moist and tender.

      Wow, amazing to hear this. Thanks Kate, we are so glad you love it!

    • Jenn

      Made this for St Patrick's day and it was a hit! Definitely a new annual tradition. Much yummier than my usual "just dye everything green" tradition.

      Thanks Jenn, glad you loved it!

    • Rakanishu

      First time eating corned beef and cabbage, but turned out great (slow cook). Cinnamon and red pepper comes through clear, brought everyone in the house down to see what was cooking.Just one note if you make this, thicken the meat and spice juices once you're done. That stuff is gold.

      Glad you all liked it!