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Simple Recipes for Every Day

Corned Beef and Cabbage

sliced Corned beef with cabbage and potatoes on a plate
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  5 hrs

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 teaspoons red pepper flakes (optional)
  • 2 pounds 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

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. Add the cabbage and cook on LOW until the cabbage and corned beef are tender, about 2 hours longer.

  3. 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.


Stove Top 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 medium-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.