My Cozy Kitchen Secret
I love a good one-pot dinner. It makes the whole house smell like home. This slow cooker corned beef and cabbage is my favorite. You just layer everything in and walk away.
The magic happens while you do other things. Coming home to that smell is the best feeling. It reminds me of my own grandma’s kitchen. What’s your favorite smell that comes from your kitchen?
Keeping It Simple
Let’s talk about the beef. The best cut for corned beef is a brisket. It has just the right amount of fat. That fat melts and makes the meat so tender.
You want fall-apart corned beef. Cooking it low and slow is the key. This matters because tough meat is no fun for anyone. A little patience gives you a perfect meal.
A Little Story for You
I first made this for my grandson. He said it looked funny. But he took one bite and his eyes got wide. He asked for seconds! I still laugh at that.
Now it’s our special St. Patrick’s Day recipe. But we make it all year round. It’s just too good to have only once a year. Do you have a food that started as a holiday dish but became an anytime meal?
Two Ways to Make It
This corned beef and cabbage recipe works two ways. The slow cooker is my old friend. It gives you that all-day simmer. Your kitchen will feel so warm.
Need it faster? Try the Instant Pot corned beef method. It’s perfect for busy nights. *Fun fact: “Corned” has nothing to do with corn! It refers to the big salt “corns” used to cure the beef.* Both ways are easy corned beef wins.
More Than Just Dinner
Knowing how to cook corned beef is a life skill. It feeds a crowd with little work. This matters on busy days. And the leftovers are a gift!
My favorite next-day treat? A Reuben sandwich leftovers creation. Just pile the sliced beef on rye bread with Swiss cheese and sauce. So good. What’s your favorite way to use up leftovers? Tell me, I’m always looking for new ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Carrots | 3 | Peeled and cut into 3-inch pieces |
| Yellow onion | 1 | Peeled and quartered |
| Small potatoes | ½ pound | Halved |
| Corned beef brisket | 3-4 pounds | With pickling spice packet or 1 tbsp pickling spice |
| Beer (ale or lager) | 2 (8 to 12-ounce) bottles | |
| Fresh thyme | 6 sprigs | |
| Cabbage | ½ head | Cut into 1 ½-inch wedges |
| Sour cream | ½ cup | For horseradish sauce |
| Prepared horseradish | 3-4 tablespoons | For horseradish sauce, to taste |
Instructions
Step 1: Grab your slow cooker. Put in the carrots, onion, and potatoes. This makes a cozy bed for our star. I love how the veggies soak up all the good flavor later. It’s the start of a perfect one-pot dinner.
Step 2: Place your corned beef brisket fat-side up on the veggies. Sprinkle that pickling spice all over. The smell is so good already! (The fat side up keeps the meat juicy.) Do you know the best cut for corned beef? It’s the brisket!
Step 3: Pour the beers over everything. Tuck in the thyme sprigs. Now the magic happens. Cover and cook on low all day. Your house will smell amazing. This is my favorite St. Patrick’s Day recipe.
Step 4: After many hours, add the cabbage wedges on top. Cover and cook some more. The cabbage gets tender but not mushy. Your fall-apart corned beef is almost ready. Do you prefer your cabbage soft or with a little crunch? Share below!
Step 5: Carefully lift out the corned beef. Slice it thinly against the grain. This makes it tender. Serve it all with the veggies and a big spoonful of horseradish sauce. You just made the best slow cooker corned beef and cabbage!
Creative Twists
Swap beer for ginger ale. It gives a sweet, gentle flavor the kids love. Add a big spoonful of mustard. Mix it right into the cooking liquid for a tangy kick. Use baby red potatoes. You don’t even have to cut them! They cook up so buttery. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this easy corned beef with grainy mustard and that creamy horseradish sauce. I like a slice of thick, buttered soda bread on the side. It’s perfect for soaking up the juices. The next day, make a Reuben sandwich with the leftovers. It’s even better! Which would you choose tonight?
Keeping Your Corned Beef Cozy for Later
Let’s talk about storing this lovely meal. First, let the corned beef cool a bit. Then, slice it against the grain. Store the meat and veggies in separate containers. They will keep in the fridge for three to four days.
For the freezer, wrap slices tightly. Use freezer bags or airtight containers. Frozen corned beef stays good for about two months. Thaw it in the fridge overnight when you are ready.
Reheating is simple. Warm slices in a pan with a splash of broth. This keeps them moist. I once reheated it dry and it was like leather! Now I always use broth.
Batch cooking this slow cooker corned beef and cabbage is a lifesaver. It means a delicious, one-pot dinner is ready on a busy night. This matters because it saves your energy for more important things, like family time. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Corned Beef Hiccups
Is your corned beef tough? It likely needs more time. Cook it until it is fork-tender for that fall-apart corned beef. Low and slow is the secret.
Are the vegetables too mushy? Add them later. Put potatoes and carrots in at the start. But add the cabbage wedges only for the last hour. This keeps them perfect.
Is the flavor too salty? Always rinse your brisket first. I remember when I forgot to rinse mine. It was like eating the ocean! Rinsing washes away extra salt from the brine.
Fixing these issues matters. It builds your cooking confidence. You learn how each step affects the meal. It also makes sure every bite is full of flavor, not frustration. Which of these problems have you run into before?
Your Quick Questions, Answered
What sides go with corned beef and cabbage for dinner?
This dish is a full meal with its veggies. But you can add Irish soda bread or a simple green salad. Warm, buttered rye bread is also wonderful for soaking up the tasty cooking liquid. These sides make your St. Patrick’s Day recipes feel even more special and complete for a family dinner.
What happens if you don’t rinse corned beef before cooking?
Your dish can turn out very salty. The brisket is packed in a salty brine. Rinsing it under cool water washes away that extra salt. This simple step is key for the best flavor in your corned beef and cabbage recipe. It helps you control the seasoning so everything tastes just right.
What is the best method for cooking corned beef and cabbage?
For tender, hands-off cooking, use a slow cooker corned beef and cabbage. For speed, try the Instant Pot corned beef method. Both are fantastic how to cook corned beef solutions. The slow cooker gives you that traditional, all-day simmer. The Instant Pot delivers the same tender result in a fraction of the time. You cannot go wrong.
What dinners can you make with corned beef?
Leftovers are the best part! Make a famous Reuben sandwich leftovers with Swiss cheese and sauerkraut. You can also chop it for a hearty hash with potatoes. Or, add it to a morning omelet. This makes your easy corned beef work for two great meals. It is a wonderful way to stretch your cooking into new dishes.
What goes well with cabbage and corned beef?
Mustard and horseradish sauce are classic partners. The zesty bite cuts through the rich meat. A fun fact: the fat cap on the brisket bastes the meat as it cooks, adding flavor. Serving it with the cooking liquid from the pot also adds wonderful moisture. These simple additions complete your plate perfectly.
What are some common side dishes served with corned beef?
Besides the cabbage and potatoes, many serve boiled parsley potatoes or glazed carrots. Hearty rye or pumpernickel bread is always welcome. Remember, the best cut for corned beef is the brisket. It becomes so tender after slow cooking. Pairing it with these simple, sturdy sides makes for a very satisfying and traditional meal everyone will love.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cozy meal. It always makes my kitchen smell like home. The slow cooker does most of the work for you.
I would love to hear about your cooking adventure. Did your family enjoy it? Did you try the Instant Pot method? Your stories make my day.
Have you tried this recipe? Tell me all about it in the comments below. I read every single one.
Happy cooking!
—Marina Caldwell
Hearty Corned Beef and Cabbage Dinner
Description
A classic and comforting one-pot meal featuring tender corned beef brisket with hearty vegetables, perfect for a family dinner.
Ingredients
Horseradish Sauce:
Instructions
- 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 ½ 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.
- 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.
- Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.
To Cook in the Slow Cooker:
To Cook in the Instant Pot:
For the Horseradish Sauce:
Notes
- Nutrition information is an estimate. Cooking times may vary based on appliance. For a less salty result, you can rinse the corned beef brisket before cooking.