You can cook it fast or cook it slow, but either way this corned beef and cabbage creates tender, fall-apart chunks of beef thanks to braising it in the crock pot or Instant Pot with beer and vegetables for an unbelievably easy and delicious one-pot dinner.
When asked whether corned beef is actually good for you, I say it may not be something to eat each and every day of the year, but I feel it’s totally fine when you eat it just like everything else you should—say it with me—in moderation!
But is corned beef actually Irish or not? Sure it’s traditionally served in the U.S. each and every St. Patrick’s Day and while you won’t likely find it served at the local pub in Ireland, it IS Irish-American.
I make corned beef and cabbage every single year around St. Patrick’s Day. Because like many of you, it’s a tradition that just can’t be ignored. It’s a ritual. And I’m good with that.
In fact I will cook a whole corned beef just so I can make my favorite Reuben sandwiches loaded with sauerkraut, that delicious sauce and melted cheese piled high on grilled rye bread, because seriously…who can say no to a killer reuben??
How to Make Easy Corned Beef and Cabbage
I’ve baked my corned beef. I’ve cooked it on the stove top. But the method I seem to go to time and time again is tossing it all in the crock pot or slow cooker (this slow cooker is great for cooking on the stove top, too!) or my beloved Instant Pot for one of the simplest dinners you’ll make all year.
I’ve also become a convert to cooking corned beef in the Instant Pot and have added instructions below.
What Is the Best Cut of Meat for Corned Beef?
It seems like corned beef is rather hard to find any other time of year outside of March, which makes it the perfect excuse to make it more than once. When choosing your package of corned beef, remember it will shrink by about one third when cooked.
I usually buy a 3 to 3 1/2 pound piece of the pre-brined flat cut beef that handily serves 4 with leftovers for Reuben sandwiches. I look for an uncured corned beef round that has had no nitrates or nitrites added, that could have potential carcinogenic affects. Or not. Who knows. But when I can, I go cleaner when it’s an option.
But which cut of corned beef is best?
The Difference Between Corned Beef Point Cut and Flat Cut
Corned beef is usually offered in two cuts: the point cut and the flat cut.
I prefer the “point” cut, with more marbling and fat that makes this corned beef juicy, fall apart-tender and delicious. Plus there’s a generous fat cap on top of the meat that melts flavor into the meat as it cooks. Once it’s done cooking I discard the fattier pieces if my husband doesn’t snack on them first.
If you prefer a leaner corned beef, go with the “flat” cut. It’s leaner with far less marbling, and literally flatter so you can cut slices easier after cooking. But just like meat of any kind, this cut won’t have quite the flavor since the fat is less.
Like any meat, cut your corned beef against the grain for the best slices.
Rinse Corned Beef Before Cooking
Rinsing the corned beef will remove the salted brine that could make your liquid extra salty. The meat should have already infused all the flavor from the brine so it is safe to say rinsing corned beef won’t dilute the flavor from the meat itself.
Corned Beef Spices and Flavorings
The corned beef I buy comes with its own spice packet included. If your spice packet feels a little skimpy, feel free to add an extra teaspoon or more of coriander seeds and allspice and another bay leaf or two to the whole deal once you’ve popped it into the slow cooker. Or, you can always brine your corned beef yourself (here’s a recipe for that) but in my opinion, that’s simply taking the ease right out of this recipe.
I cook the veggies in with the corned beef to give it more flavor. All of the veggies EXCEPT the cabbage because of it’s delicate nature. I add that in the last 45 minutes to hour of cooking time. You could also add the potatoes at the 3 hour mark if you like a firmer potato, and be sure to use a sturdier potato like a red rather than a creamier potato like a white so it holds up to the cooking time.
Then there’s beer. I douse the whole set up with two 8-ounce beers. Choose a brown ale, a lager or even a regular old Bud Light will do.
If beer isn’t your thing, simply cover the beef and veggies with 16 ounces or so of cold water or beef broth and let the stewing begin. The spices should flavor it all well enough.
Or, you can always go half and half water/broth to beer. It’s totally your choice.
My local Smiths Marketplace (aka Kroger) gets the most gorgeous Savoy cabbages in this time of year because it’s the time of year people will actually eat cabbage. This winter hardy vegetables is at it’s height of the season now. I feel bad for cabbage, it gets a bad rap but it’s so good! Just look at these leaves, so firm and crisp. When choosing your cabbage, look for one that is heavy for it’s size and doesn’t emit any bitter smells.
How Long Do You Cook Corned Beef In the Slow Cooker?
I’ve varied my cooking time again and again with this recipe, testing and re-testing to decide what I liked best.
My conclusion? I really like a corned beef that is fall apart tender. So tender that when you cut it across the grain with a knife, it simply falls apart. Braising the beef in beer and in a slow cooker does help the corned beef retain its moisture but be aware it could get dry if you cook it forever and a day.
Most recipes recommend you cook the brisket for 4 to 4 1/2 hours on high in the slow cooker. In doing so you’ll have nicely cut portions that while tender, simply don’t fall apart when stuck with a fork.
But…
If you’re like me and want that fall apart texture like the corned beef in the photo below, cook in the slow cooker on high for closer to 6 hours.
The only part of this cooking cautionary tale is I would recommend removing the vegetables from the slow cooker at about 4 hours so they don’t turn into mush, then return them when you add the cabbage to the cooker.
The result is a fall apart chunks piece of corned beef.
How to Cook Corned Beef In the Instant Pot
Because I’m such a fan of pressure cooking in the Instant Pot, this recipe was a natural for me to convert.
To do so, I cooked the corned beef with the onion, spices, thyme and beer on HIGH pressure for 90 minutes then did a quick release and added the potatoes, carrots and cabbage to the pot, set to HIGH and cooked for another 5 minutes, then did a quick release again.
One tip to make the corned beef cook quicker this way is to cut it into 2-3 chunks so it cooks faster and more evenly. Since I slice mine up to serve anyway, I didn’t care whether I had a big chunk of meat to plate or not, and the delicious bites were a-okay with me.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3 carrots peeled and cut into 3-inch pieces
- 1 yellow onion peeled and quartered
- 1/2 pound small potatoes halved
- 1 corned beef brisket about 3 pounds, plus pickling spice packet or 1 tablespoon pickling spice
- 2 8-ounce beers I prefer ale or lagers
- 6 sprigs fresh thyme
- 1/2 head Savoy cabbage cut into 1 1/2-inch wedges
- 1/2 cup sour cream
- 3-4 tablespoons prepared horseradish to taste
Instructions
To Cook in the Slow Cooker
-
In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
-
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
To Cook in the Instant Pot
-
Cut the corned beef into 2-3 chunks so it cooks faster and more evenly. Add to the insert of a 6 quart Instant Pot with the fat cap up. Layer with the onion, spices, thyme and beer. Cook on HIGH pressure for 90 minutes then do a quick release.
-
Add the potatoes, carrots and cabbage to the insert, close, and set to HIGH pressure for another 5 minutes. Natural release for 5 minutes, cut, and serve.
For the Horseradish Sauce
-
Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.
Recipe Ideas for What to Serve with Corned Beef
It’s easy to go traditionally Irish with St. Patrick’s Day fare to compliment corned beef all day long. Here’s a few suggestions to get you going:
- 30+ Lucky St. Patrick’s Day Recipes. And then…let the green rainbows fly…
- Happy Saint Patrick’s Day charcuterie board
- Stout chocolate brownies — + 20 additional links to stout recipes to love
- Golden green goddess margaritas — a naturally green drink with flecks of gold? I’ll drink to that!
- Irish colcannon mac and cheese — a lucky match made in carb and dairy heaven.
- Mint chocolate mousse with toasted matcha meringue – who needs green dye when you have matcha?
- Irish cream Lucky Charms treats – a fun and festive treat to make with the kiddos
- Lucky Charms cereal milk confetti cupcakes — the gold at the end of the rainbow
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Emily @ Life on Food says
Oh this looks so good. Corn beef is not my favorite but come March it is a must. I haven’t tried making it with beer before. Seems like a good addition to try come my annual crock pot cooking session.
Jenna Sayman says
Seriously, why have I never made corned beef? I always think about it around this time of year but then I don’t get around to it. Yours looks perfect and if college Heidi can do it so can I :)
Aimee Wimbush-Bourque says
This has to be one of the prettiest slow-cooker meals I’ve ever seen. Inspiring!
BBJCHA says
Boy, does this ever look good. Many thanks!
Lauren @ Climbing Grier Mountain says
Whoa! I am glad I wasn’t the only green beer drinker in college. Also, I so wish I had a plate of this gorgeous corned beef in front me. Bookmarked to make during Spring Break next week!
Heather says
I’m defrosting the brisket now. Thanks!
Del says
I have corned beef every St. Patricks day (week) – love it! I also have it in the fall. I’ve done different cooking methods also but I’ve never added beer – it gets drank! lol I might let some go in the crock pot this year. This is so close to my recipe that I know it has to be delicious! Thanks for sharing your recipe.
Kari says
Yum! What a fun and easy (thank you crockpot) St. Patty’s Day dinner.
Kari
http://www.sweetteasweetie.com
marcie says
I look forward to corned beef every March, and I’ve found making it in the slow cooker to be my favorite way as well (with beer too). :) I love savoy cabbage and all the veggie goodness you’ve packed in here — this is corned beef and cabbage perfection!
becky says
Seriously, why have I never made corned beef? I always think about it around this time of year but then I don’t get around to it. Yours looks perfect and if college Heidi can do it so can I :)
Lisa says
Corned beef is definitely something I love to eat but have never attempted to cook it at home. I love that this all comes together so easily in the slow cooker. How fun it must have been to celebrate St. Patrick’s Day with your friends during college!
Letty / Letty's Kitchen says
My Mom always made corned beef and cabbage on St. Patrick’s Day. This brings back memories. Oh yes, and memories of drinking too much green beer at an Irish bar in Denver. (I camped on my knees in a ladies bathroom stall if you know what I mean. yuk)
Liz @ Floating Kitchen says
I’ve actually never made corned beef and I had in my head that it was something super labor intensive. But crock pot to the rescue. Hooray! This sounds fabulous, Heidi. I’ll take two servings and skip the green beer this year (I’ll just have regular beer instead!).
Gaby Dalkin says
I love the recipes with such great stories behind them that we still love and this one is a classic!
Lori @ RecipeGirl says
This sounds incredible. I’m loving your slow cooker method for this must- have dinner!
Laura (Tutti Dolci) says
I love that you douse your corn beef in beer, this looks so good!
fenia tsukalas says
how do you make corn beef and cabbage the regular way and not with a slow cooker?
heidi says
Hi Fenia, you could cook it in a dutch oven on the stove-top for 3-4 hours over medium-low heat. No need to brown, just toss the meat in with the veggies then add the cabbage in the last hour or 45 minutes of cooking.
Courtney says
What could you use in place of the beer?
Stacey says
Water or water/broth combo would be ok.
Stacey says
Just tossed this all in the crockpot. Followed your recipe but with beer/water. Can’t wait to eat it after work tonight!!
Shannon says
The 16 oz liquid barely covers the veggies, meat sitting on top like recipe says. Is that going to be a problem? Don’t want to mess up my first time and have to order pizza! LOL Any help is appreciated !
Annalise @ Completely Delicious says
Putting this in the slow cooker right now! So excited! xoxoxo
Stephanie says
I’m making this today for St Patty’s! The crockpot is already making its magic, but just hoped for some clarification one point. Do you cook the meat for 5-6 hours, THEN put the cabbage in and cook it for ANOTHER 45 min -1 hour? Just want to be sure I have the timing right. Thanks!
heidi says
That’s how I do it Stephanie. Keep an eye on your cabbage and cook it til it’s done to your preference.
Evita says
I made this today and wish I wouldn’t have used the ale, it gave the carrots a weird taste and my brisket looked brown not pink. The best part was the horseradish sauce. Won’t be using this recipe again. Sorry!
heidi says
Too bad you didn’t like it Evita. Not sure why your brisket turned out pink, the ale must have been stronger than the one I used. You could try with a regular Bud Light for a lighter taste.
Tally says
Oh yum! thanks
Salomon says
This is so close to my recipe that I know it has to be delicious! Thanks for sharing your recipe.
Zaira says
I’m making this today for St Patty’s! The crockpot is already making its magic,
Laurie says
This was DELICIOUS!!! So much good flavor! We used 2 Shock top Pumpkin wheat ales (24 oz). Your tips for the vegetables made them perfect! Thank you!
bob says
Have made this dish all year round for 7 years but just in the past two years, added beer. It really makes a different. thanks for the additional idea of adding more spices that has help. the one packet is not enough
heidi says
I’m so glad it’s one of your favorites too Bob, and thanks for the comment.
Monchiu says
nitrites in corned beef are necessary for the pink color of the beef….without it will be ugly gray!
192.168.1.1 says
nice! thank you so much! Thank you for sharing. Your blog posts are more interesting and impressive. I think there are many people like and visit it regularly, including me.
Mike says
Thanks, my daughter and I always go out for a Ruben when she’s in town ! I’m going to surprise her this time made it for her !! hopefully a GUY can’t screw it up !
Wish me luck …… Thanks Mike
LOOOOKS SOOOO GOOOOOD !
Zara says
Hello guys ,
I’m glad to see your post and like these recipe .
Anna Wright says
This recipe came out perfect!! So delicious!! Thanks so much :):) I’ve been wanting a damn good recipe for a very long time and these are wonderful! I am so excited about them .Can’t wait to make them again!
Birdle says
I’ve never commented before so I do regret it’s a criticism. The recipe calls for a “savoy” cabbage and yet shows a pic of an ordinary cabbage. It’s not a big deal for experienced cooks but I’d hate to think someone would spend time and gas trying to find the “required” cabbage. Anything will work wonderfully. Nice recipe though.
Kathleen Lewis says
Although the meat tasted good the meat definitely needed to cook longer than the recipe said. Also, the veggies if cooked according to the recipe won’t look like the pictures, they lose all color. Even though I followed the recipe exactly as explained, the veggies were bitter and had to be thrown out. My husband and I ate the meat later meanwhile we had to make emergency quesadillas for the kids to eat.
East Mountain Lady says
My new crock pot’s highest setting is more like the medium setting on my old crock pot. I cooked this for a total of 8 hours. I added the onion and one can of mild beer at the start. Then added the carrots at 5 hours and the cabbage at 6 hours. Everything cooked perfectly. This was the best corned beef and cabbage I have ever eaten!
heidi says
I’m so glad you found the recipe worked well! Thanks for circling back to let us know and happy Corned Beef and Cabbage Day :)
Aggies all the way! says
Can’t wait to try this recipe! I just have to ask, is the small agriculture college town Logan Utah? Small world if so! What local beers do you recommend?
Evan says
The recipe says two 8 oz beers where the picture shown says 12 oz on the bottles.
Fuck your site and its bullshit says
Your piece of shit site tried to download some bullshit to my mac. But being that I’m on a mac it tells me. You should get that checked! All I did was come here for a friggin recipe!
Liz says
Tip: it takes about 4 12oz beers to cover everything in the crockpot & I recommend you do that! Helps the meat cook evenly.
I don’t like corn beef, but this ended up being the BEST I’ve ever tasted!!! My Irish husband thought it was amazing! He had never had it with beer nor onions in a crockpot and he was in heaven!!! I don’t like cabbage so I made a side of roasted potatoes but he thought this cabbage type helped the recipe even more!!!
Molly says
Great recipe! I used a 12 oz. beer and about half a cup of beef broth instead of 2 8 oz. beers. It was delicious, thank you!
Wendy says
Anyone use Guinness?
Sabrina B. says
a beauty! Like turkey, don’t know why this dish isn’t in the typical person’s rotation other than holidays? A mystery but love corned beef and this one looks very appetizing for making tomorrow, too much to try to put together on a Friday! thank you!
Reecey says
My first attempt at Cornbeef and cabbage and it was a huge success with this recipe. My only alteration was using 2-12 Samuel Adams. My husband love it and said it was delicious!!!
Mary Mazzarella says
Dear Heidi, made the dinner for At Pats but our brisket was so fatty we really couldn’t eat it. Any suggestions? Thanks
Math Blog says
Wooooooow, me like it! I’ll do it today, tonight….no…immediately!
L says
I just wanted to note that the beers in your photo are 12 oz, but the recipe called for two 8 oz beers. I had already popped two 12 oz bottles so poured in around 16 oz and drank the rest… Then I wondered if 8 oz was a type and it should’ve been all 24 oz so it covered more of the meat. Should the meat be submerged or is it more steaming in the beer?
sabrina says
just in time, was looking for a good corned beef recipe to make tomorrow night, saw this linked in your Friday post and am very happy to be able to use it in my slow cooker, thank you!
Nastassia Sweeney says
I want to slow cook this in my regular oven. What should the temp and duration be?
Diane says
Just curious if there’s a reason mine came out so incredibly salty. I know corned beef is salty by nature but this was take a sip of beer after every bite salty. Thanks!
Leslie Whitney says
Made this recipe for Saint Patrick’s Day 2018 and it came out perfect! I especially liked the sour cream horseradish cream which was perfect compliment to the corned beef.
Sam Wang says
Hi I would like to try this recipe. Where do you buy the corned beef with spice packet?
Ashley @ Foodie Crush says
I get it at my local supermarket. You could buy corned beef and then the season packet separate in your seasoning isle.
Susan Howell says
This was really good! Irish husband loved it. We do not cook with, or drink, alcohol, so your suggestion to use beef flavoring was great. Happy St Patrick’s Day!! …burp…
Espee says
I made this today for St. Patrick’s Day dinner. It came out PERFECTLY!! I literally was able to eat it with a spoon it was so tender & melt in your mouth! The beer gave it a nice (subtle) flavor. I’ve made corned beef & cabbage in the crockpot many times before, but this recipe takes the cake. Thanks so much for sharing :)
Marcia says
I made this for dinner last night, and it was so, so YUMMY!!! I can’t wait to use the leftovers for Reuben sandwiches. I’ve made these sandwiches a few times over the years, but it’s been a long, long time. They were definitely a family favorite growing up. I’ll let you know how those turn out under your Reuben recipe, as I plan to use it as well. Thank you for sharing!!!
Kate says
Yum! I grew up in CB and cabbage and love it! My husband grew up eating boiled dinner with ham. Ever try this or have any suggestion on cuts or recipes?
Mateo Pedersen says
THANK YOU! You saved my dinner party. I was about to make all the same mistakes as you listed. What a gift you have given us. Blessings on you in return.
SharonGore says
Yay! Enjoy!
Nick Smith says
I am in a bind here….. Need to make this meal for 15 people tomorrow. I was wanting to do this in an 8qt crock pot. Can I put multiple corned beefs in the slow cooker at a time. I was thinking that I would do 3 (3lb) of them. Thank you
Helena Orstem says
I just made this and it was absolutely delicious! It made a ton of food, so we will be having it for lunch, dinner and leftovers!
Ashley @ Foodie Crush says
Yay! Enjoy!
thymeafterthyme says
this was a pretty solid recipe… ended up with lots of leftover cabbage and didn’t even add the potatoes (primary because my IP had no more room left for them aaaand because I already made a side of mashed potatoes… didn’t want to suffer from tater overload). My husband and I loved it, so I will definitely be following this recipe again in the future!
Daily Calendar says
It’s funny how you guys talk about beef so easily. It’s banned in India.
Sam says
Just made this recipe, it was freakin’ fabulous! I used Miller Lite beer, in my 6 quart IP Ultra. Followed the recipe to a T. Can’t wait for reubens tomorrow!
Heidi says
Sounds like someone is watching football! Glad you like it Sam!