My absolute favorite recipe for corned beef and cabbage! This easy dinner is made in the slow cooker or in the oven, you can just set it and forget it! (Crockpot to the rescue, right?) This method gives you the most tender and juicy corned beef you’ve ever had. Serve it with Irish Soda Bread, Roasted Red Potatoes, and Horseradish Sauce for the perfect St. Patrick’s Day meal! Originally posted March 12, 2012.

corned beef and cabbage on a plate with potatoes and carrots.
Table of Contents
  1. IMO, this is the best Corned Beef and Cabbage recipe you´ll find
  2. What is the best way to cook corned beef?
  3. What you need for this corned beef and cabbage recipe
  4. How to cook corned beef and cabbage (Slow Cooker Version)
  5. How long to cook corned beef in the Crockpot
  6. Please don’t ruin your vegetables
  7. How do you cut cabbage for corned beef and cabbage?
  8. Potatoes don’t belong in a Crockpot. Ever.
  9. How to cook corned beef and cabbage in the oven
  10. How to serve  beef and cabbage
  11. Corned beef recipe storage
  12. Corned beef and cabbage recipe FAQs
  13. More St. Patrick’s Day Recipes you are going to love!
  14. Best Recipe for Corned Beef and Cabbage Recipe

Isn’t St. Patrick’s Day the best? When you were a kid, didn’t you just love the shamrocks and rainbows everywhere, the pinching galore, and the green milk in the morning?

sliced corned beef and cabbage on a plate with potatoes and carrots.

Okay so maybe my mom was the only one who claimed on the morning of every St. Patrick’s Day that leprechauns had come in the night and magicked our milk an intense shade of green. Let me tell you, it is quite a shock early in the morning to pour greenness all over your Honey Bunches of Oats instead of whiteness. (We always used cardboard cartons of milk, not see-through jugs, so it really was surprising enough to accidentally knock your entire bowl of now-green cereal off the table.)

corned beef and cabbage on a platter with carrots and potatoes.

My mom was very into eating St. Patrick’s Day food on the holiday. Don’t be deceived by the large pictures of corned beef on this post. That is not St. Patrick’s Day food, according to my mom. Instead, she would serve broccoli, green mashed potatoes, and even green beef gravy. Beef gravy of course starts out brown, so adding copious amounts of green dye to it merely achieves a color that should not be discussed in pleasant company.

crockpot corned beef sliced from overhead, with carrots and cabbage.

The best St. Patrick’s Day meal ever though was the year she managed to dye even the pork chops green. No, I am not kidding. My mom makes these awesome Saucy Pork Chops that are a family classic; we have been using the recipe forever, it’s straight outta Better Homes and Gardens I think. You cook the chops in a special sauce on the stove. The main ingredient of this sauce is ketchup. Do you remember back in the day when they started marketing green ketchup? Oh yes, she did.

sliced slow cooker corned beef garnished with horseradish sauce.

If you thought it was impossible to dye meat green, think again. It still tasted fabulous, of course; I just had to close my eyes for every bite. I think that was the year I stopped believing that leprechauns were causing the mischief. Only my mom would be crazy enough for such antics.

corn beef and cabbage on a plate with potatoes and carrots and cabbage.

IMO, this is the best Corned Beef and Cabbage recipe you´ll find

I like to serve corned beef and cabbage on St. Patrick’s Day. Does anyone else go all in on this tradition?? I love it so much! Corned beef, when done right, is incredibly flavorful and oh-so-tender. After hours of cooking low and slow, it falls apart and just melts in your mouth. I love the salty, briny flavor. It’s just so unique and, well, Irish! Ish. More on that later. In any case, we are talking about some serious comfort food.

corn beef and cabbage sliced, with carrots and cabbage.

Corned beef can go very wrong though, have you been there? Often it is too tough (if boiled too quickly!), too salty, or just plain boring from lack of flavor. And don’t even get me started on disgustingly overcooked carrots, cabbage, and potatoes. SAY NO TO MUSHY VEGGIES. I’m here to show you all the steps to get the PERFECT tender, juicy corned beef, with veggies on the side that are appetizingly fresh instead of droopy sad brown. But first, let’s go back to the basics.

crockpot corned beef half sliced from overhead with carrots and potatoes.

What is corned beef?

Corned beef is a cut of beef, usually brisket, that has been cured in a salt brine. The phrase “corned beef” actually refers to the corn-kernel-sized salt crystals used in Ireland in the 17th century to brine the beef. The brisket was then boiled or braised long and slow until tender. This process turns a finicky, tough piece of meat into an extremely tender and juicy corned beef that has killer flavor.

corned beef recipe, shredded on a plate with cabbage, carrots, and potatoes.

What is the best way to cook corned beef?

Slow cooker (or oven). Set it and forget it is my mantra, people. Cooking it slow means we end up with super tender slices of juicy briny heaven. I like to use my slow cooker, but you can definitely use your oven. I included both sets of directions below.

slow cooker corned beef sliced, with carrots and cabbage.

What you need for this corned beef and cabbage recipe

Here’s a quick ingredient list you can take shopping with you. For full ingredients and instructions, scroll down to the recipe card below!

  • corned beef brisket
  • oil
  • beef broth
  • whole grain mustard
  • garlic
  • onion
  • whole peppercorns
  • fresh thyme

What cut of meat is best for corned beef and cabbage?

The first thing you need to do is choose your corned beef at the store. Usually, they have Flat Cut brisket, Point Cut Brisket, or Bottom Round. Any of them are going to work great but look for one that has lots of fat and marbling. Fat = flavor.

How to cook corned beef and cabbage (Slow Cooker Version)

Let´s get started! You can see here on my package that there is no spice packet; the spices are just included as part of the brine. If yours has a packet, hang onto it. If it doesn´t, don´t worry. There´s enough flavor in this recipe. Drain all the brine down the sink, it has done its salty job.

corned beef in its packaging, then showing the back with the spices in the brine.

This is the only time I will ever tell you not to salt the heck out of your meat before searing! The brine has thoroughly salted this hunk of beef, so don’t add more. First, you want to sear your beef on both sides. Make sure you get a nice brown edge on each side, don’t skimp on that Maillard crispy goodness!

Toss it in your crock pot with a bit of beef broth, some whole grain mustard, bay leaves, garlic, onions, thyme, peppercorns, and all the good stuff. Now is the time to add in that spice packet if it wasn’t mixed in with your brine.

corned beef seared in a pan.

How long to cook corned beef in the Crockpot

Settle in for the long haul. This brisket needs a good 8-10 hours on low in the crock pot. So many recipes will tell you you can cheat, crank the heat up to high, and get this done in half the time. But in my experience, this only results in chewy meat. Brisket has a lot of collagen, and it needs a good deal of time to break down and turn into gelatin (which then saturates the meat, making it tender and juicy.)

seared corned beef and onions in a crock pot.

Please don’t ruin your vegetables

Now listen here. Don’t go adding your carrots in right away.

sliced carrots on a cutting board, then in a crock pot.

CAN you add your carrots in the beginning along with your corned beef? I mean, sure, if you like over-cooked-to-the-point-of-disintegrating carrots that are a sad vestige of their former selves. I prefer to taste and chew my carrots, personally. Carrots are delicate okay? Give them some respect. They only need 2 hours in the crock pot, 3 hours max.

I am absolutely drawing the line with the cabbage though. You MUST add the cabbage at the end of the cooking time, and only for a max of 1 hour.

How do you cut cabbage for corned beef and cabbage?

I like nice generous pieces of cabbage, so here’s what I do: I start by cutting the cabbage in half, removing the core by cutting it out in a triangular shape on each half. Then I turn my cabbage so the cut side is face down on a cutting board and slice into it about every ¾ to 1 inch.

slicing cabbage in half, then removing stem with knife.

And if you really know what’s good for you, you´ll saute your cabbage in butter first. Yes, a whole stick-aroo. I mean, you COULD just add straight-up raw cabbage to your slow cooker and it would soften just fine. Edible enough. But you are passing up the opportunity to cook your cabbage in a stick of butter, here. Don’t be a fool. It makes the cabbage so rich and flavorful. I love the little browned edges. C´mon. Live a little. 

Be aware that it will turn your cabbage rather yellow. Cabbage is a little more green and pretty if you stop at sautéing in butter, but you miss all the beefy flavor. I saved out some of the sauteed-only cabbage for the final photos, just being upfront about looks and presentation! 

And now one last thing…

Potatoes don’t belong in a Crockpot. Ever.

I said what I said, you guys. Just as I explain in my favorite Fall-Apart Pot Roast and Carrots recipe, potatoes were meant for higher planes.

If you like brown, mushy, over-saturated potatoes, by all means, add them to your crock pot (alongside the carrots.) However, if you like crisp, brown, and tender potatoes, take the time to roast them in the oven. I’m sorry I’m being so bossy. But potatoes deserve better. I need to take a stand on this.

How to cook corned beef and cabbage in the oven

Corned beef needs to be cooked until it’s about 200 degrees. At this temperature, the connective tissues will have broken down, the fat will have rendered, and the meat will be juicy and tender. In the oven, this takes about 4 hours. As noted above, you’ll want to add veggies, like carrots and cabbage, at different points in the process to ensure that they don’t turn into a pile of mush. 

How to serve  beef and cabbage

Honestly, corned beef can sometimes look like a hot plate of garbage if it’s not presented well, haha! I only speak the truth! We always eat with our eyes first, so we’re going to doll it up a bit. Bust out one of your nice BIG platters. Separate all the veggies from each other and drain off all the briny broth. (It’s too salty to make a gravy out of it.)

corned beef recipe with carrots, cabbage, potatoes on a platter.

Add the carrots to one corner of the platter, cabbage to another, and roasted potatoes to another. Discard all the broth and the cooked garlic and onions. I mean you can eat them if you want but I don’t think they are great; they have already served their purpose of enhancing flavor. (This is just me though, don’t let some food blogger tell you what to do!)

After the meat has rested, slice it thinly against the grain and place it in the middle of all the veggies. Sprinkle with some freshly chopped parsley or chives, and serve with a bowl of spicy horseradish sauce. These few simple steps make this meal look totally irresistible, instead of like sad steamy brown mush. Just bein´ real here my friends. It’s going to taste amazing no matter how you serve it of course!

How to slice corned beef against the grain

Once your beef is falling apart and oh-so-tender (stick a fork in it!) let it rest for a few minutes out of the crock pot before slicing so you don’t let all the juices run out.

Can you see the lines running along the meat? Cut it the other way. It’s a lot easier to see the grain of the meat in a photo when it’s raw, so here is another photo of searing the meat:

corned beef searing in a pan with diagrams of how to slice against the grain.

Cutting against the grain is an essential step in achieving incredibly tender meat. You should get slices of meat with a crosshatch pattern, not long lines. You are saving your jaw from chewing through long strips of muscle by neatly cutting them with a knife beforehand. Slice thinly to get super tender, fall-apart corned beef!

slow cooker corned beef and cabbage on a plate with horseradish sauce and carrots.

Sides for the best corned beef recipe

Horseradish Sauce is the perfect condiment to go with corned beef, don’t skip it! It takes just a few minutes to whip up. It is the perfect tangy, creamy sauce to pull it all together.

As far as sides though, corned beef and Cabbage just isn’t right without the carrots and (roasted) potatoes. It’s kind of a meal all on its own! Serve it with a nice big green salad and call it good. 

Here are some other ideas if you want to skip adding potatoes and carrots to the corned beef:

And you can never go wrong with a side of bread!

Leftover ideas!

If you make corned beef, you HAVE to make a Reuben Sandwich. It’s the BEST leftover meal! You can also try

Corned beef recipe storage

It’s best to store the vegetables and beef separately in airtight containers. Both will last in the refrigerator for about 4-6 days. The beef in particular freezes very well. Simply add the meat to a freezer ziplock bag after cooling completely, and remove as much air as possible from the bag. It will last in the freezer for 4-6 months. If you want to freeze the vegetables as well, follow the same steps as the beef but use a separate ziplock. Let thaw in the fridge.

sliced corn beef and cabbage with carrots.

How to reheat corned beef and cabbage

The trick to reheating corned beef is keeping it from drying out. If you’re planning to reheat a good amount of beef, transfer (thawed) meat to a 9×13 pan, sprinkle 2 or 3 tablespoons water over the top, cover well with foil, and put in a 350-degree oven until the meat is warmed up to 165 degrees F. If it’s already sliced, this should only take 5 minutes or so. If it’s not sliced, I recommend a meat thermometer to make sure it doesn’t overcook and get tough. If you just want to warm a single serving in the microwave, sprinkle the meat with a small bit of water and warm it at 50% power til heated through. 

I recommend sauteeing the cabbage in a nonstick pan on the stove with a bit of butter or nonstick spray. Corned beef makes for excellent leftover lunches. It’s also never a bad idea to repurpose: add meat and veggies to a saute pan and crack an egg on top. Yum!

Corned beef and cabbage recipe FAQs

Why do we eat Corned Beef and Cabbage?

Get this though: Americans don’t eat corned beef on St. Patrick’s Day because that’s what’s on the menu in Ireland. The Irish are usually eating lamb or bacon or Shepherd’s Pie, maybe a Rhubarb pie to finish off, not a dyed green cupcake in sight. Can you believe it? The lies we have been fed!!

So why are Americans eating corned beef? It’s an Irish-American thing. The Irish who immigrated to the United States eventually made enough money to be able to buy meat for the first time, cheap meat anyway. And brisket was definitely cheap back then since it was so tough (I wish it was still so cheap! It’s way too trendy now!). And they prepared it just the same way rich people did back in the homeland, brining and braising it into tender submission. Cabbage was the cheapest vegetable around (and probably all they could afford after splurging on meat!) so cabbage and corned beef eventually became two peas in a pod. History!! So fun, right?

Is it better to boil or slow-cook corned beef?

Back in the day, they boiled corned beef for hours on the stovetop. The only problem is that unless you’re paying attention, it’s easy to over-boil the meat and make it horribly tough instead of tender. No, thank you! So instead we’re making it in the slow cooker (or oven).

Do you need to rinse corned beef before cooking?

No, there’s no need to rinse corned beef. The idea behind rinsing is that the meat is too salty and that by rinsing it you’re removing the “extra salt.” But the corned beef has already absorbed salt during the curing process, and rinsing it won’t make a significant difference.

How do you know when corned beef is done?

Corned beef should be tested for doneness the same way you would test a roast. When the meat is fork tender, it’s done. You can stick a fork into the corned beef, gently twist, and pull the fork toward you. If a piece easily comes away, it’s done! If the meat is still one homogenous piece that can’t be sampled with a fork, then the connective tissues haven’t broken down yet. Broken connective tissues = tender meat you won’t spend all year chewing.

When cooking corned beef, do you use the liquid in the bag?

No, you want to drain the beef. Trust me, it´s salty enough!

corned beef and cabbage on a plate with potatoes and carrots

Just for kicks, here is the photo from the first time I posted this recipe back in 2012! Yes, that is a fuzzy white blanket that I thought would make a decent photo backdrop. Oh dear. Hey, at least I didn’t try to dye it green you guys. We are evolving! Happy St. Patrick’s Day everyone!

More St. Patrick’s Day Recipes you are going to love!

For dessert, make these Mint Chocolate Chip Cookies or these Mint Chocolate Brownies!

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Best Recipe for Corned Beef and Cabbage

4.94 from 293 votes
Prep: 20 minutes
Cook: 9 hours
Total: 9 hours 20 minutes
Servings: 8
corned beef and cabbage on a plate with potatoes and carrots
My absolute favorite recipe for corned beef and cabbage! This easy dinner is made in the slow cooker or in the oven, you can just set it and forget it! (Crock pot to the rescue, right?) This method gives you the most tender and juicy corned beef you’ve ever had. Serve it with Roasted Red Potatoes and Horseradish Sauce for the perfect St. Patrick’s Day meal!

Ingredients

  • 4 pounds corned beef brisket, flat or point cut, with spice packet*
  • 2 tablespoons oil, for searing
  • 1 & 1/2 cups beef broth**
  • 3 tablespoons whole grain mustard
  • 6 cloves garlic, smashed and left whole
  • 1 large onion, sliced into wedges
  • 15-20 whole peppercorns, or fresh cracked pepper to taste
  • 8-10 sprigs fresh thyme, or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds carrots, peeled and quartered (8-10 carrots)
  • 1/2 cup butter, (1 stick)
  • 1 large head green cabbage, sliced into wedges
  • 1 teaspoon kosher salt
  • 1 batch Roasted Red Potatoes, (2 pounds red potatoes needed)
  • 1 batch Horseradish Sauce, for serving
  • parsley and or chives , to garnish

Instructions

  • Heat a large 12 inch skillet over medium high heat for at least 2 minutes. Open your package of corned beef and drain the brine into the sink. There is no need to rinse the corned beef.
    Some corned beef brands include a packet of spices*, but sometimes the spices are mixed into the brine. Save the spice packet if there is one.
  • Add 2 tablespoons oil to the hot skillet; it should shimmer immediately. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then carefully flip with tongs and sear the other side for another 2-3 minutes.
  • Place the seared corned beef in your crock pot, fat side up, but don't put the skillet in the sink yet.
  • In a glass measuring cup, combine 1 and 1/2 cups beef broth with 3 tablespoons whole grain mustard. (I always use Better Than Bouillon Beef Base and water to make my broth.)
  • Add the liquid to the pan that you seared the beef in, and turn the heat to medium high. Let the mixture bubble as you scrape up the browned bits. Pour the mixture over your corned beef into the crock pot.
  • Smash 6 cloves of garlic with the side of a chef's knife, peel, and add to the crock pot. Roughly slice an onion into wedges and add to the pot. Add about 15-20 whole peppercorns. Add 8-10 sprigs of fresh thyme and 2 bay leaves, tucking them into the liquid. Sprinkle the spice packet* over everything.
  • Cover with the lid and cook on low for about 6-7 hours.
  • Prepare your carrots. Peel them and slice each carrot into thirds, slicing any large segments in half lengthwise. I actually prefer the larger carrots myself, so don't break your back here.
  • Add the carrots on top of the beef, cover again and cook for another 1-2 hours.
  • Prepare the cabbage. Slice the cabbage in half, then cut out the stem. Slice the cabbage into large wedges. Melt 1/2 cup butter in a 12 inch skillet over medium high heat. Add all the cabbage (it looks like it won't fit, shove it all in!) and sprinkle with 1 teaspoon kosher salt. Saute, stirring occasionally for about 10 minutes, until the cabbage is slightly wilted but not quite to the point that you would snag a bite yet. Add the cabbage on top of the carrots, and continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed some of the corned beef flavor.
  • Meanwhile, make a batch of Roasted Red Potatoes in the oven. Potatoes do not belong in the crock pot. (Of course you can do it if you want. Add them with the carrots, they need 2-3 hours to cook. But don't blame me when you get smooshy mooshy gray potatoes.)
  • To serve: I like to serve corned beef on a large platter. I think it looks best when the ingredients are presented separately. Use a slotted spoon to remove all the cabbage to a colander to drain slightly. Place all the carrots together on the platter. Add the drained cabbage to the platter next to the carrots. Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain, then add to the platter. Leave all the broth, onions, garlic, thyme stems, and bay leaves behind. (You can eat the onions and garlic if you want, I find them to be so overcooked that they are unappetizing. We add them to help flavor the other ingredients.)
    Add the roasted potatoes to the platter. Garnish with chopped parsley and chopped chives.
  • Serve with a batch of homemade Horseradish Sauce! And Irish Soda Bread on the side. Both are super easy to whip up, and compliment the corned beef perfectly. Don't skip it!

Oven Instructions:

  • Sear the meat in a large oven-going dutch oven. Remove to a plate and set aside. Add the beef broth and mustard, scraping the browned bits from the bottom of the pan.
  • Return the meat to the pot and add garlic, onion, peppercorns, thyme, bay leaves, and spice packet. Cover with a lid and roast at 300 degrees F for about 2 hours.
  • Add sliced carrots, cover, and cook 1 hour. Add the sautéed cabbage and cook another 30-60 minutes. The meat should register about 200 degrees F on a meat thermometer.

Video

Notes

*Every brand of corned beef is going to have a different spice blend, and you might be worried that it’s not going to be flavorful enough.
If you want to beef up your corned beef with extra spices, these are more or less the spices included: broken bay leaves, coriander, peppercorns, mustard seeds, anise, crushed red pepper, dill seeds, and fennel seeds.
It also might include a small pinch of cloves, allspice, nutmeg, cardamom, or cinnamon, but definitely go easy on these, a little bit goes a long way. If I were to pick one I would choose cloves. 
**I like to use 1 and 1/2 cups water mixed with 1 and 1/2 teaspoons Better Than Bouillon Beef Base.

Nutrition

Serving: 1serving | Calories: 767kcal | Carbohydrates: 42g | Protein: 40g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 153mg | Potassium: 1900mg | Fiber: 10g | Sugar: 13g | Vitamin A: 19528IU | Vitamin C: 139mg | Calcium: 152mg | Iron: 6mg
Course: Main Course
Cuisine: American
Calories: 767
Keyword: cabbage, corned beef
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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4.94 from 293 votes (164 ratings without comment)

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Comments

  1. I am doing the oven version. Do the carrots need to be on top of the meat like you mention for the crock pot version? There is a gap on either side of the meat and wasn’t sure if they were in the broth (instead of on top) if they would get to mushy.

    Reply

    1. Hi Sherrisa, they should be just fine either way! Since the temperature is low, the cooking is mostly happening from ambient heat and steam, not from boiling in liquid. Enjoy!

      Reply

  2. 5 stars
    Just finished my St Paddy’s day dinner and WOW. I needed a second pair of hands to get the meat out of my Dutch over because it was falling apart it was so tender!

    Reply

    1. Hi Brenda! Your meat might be done slightly sooner, since it’s a smaller piece, but the connective tissues still need time to break down. You can definitely check the temperature early to make sure you’re not overcooking it. Enjoy!

      Reply

  4. 5 stars
    I seared my corned beef as you suggested and tossed it in the oven wrapped in heavy duty foil, seasoned with the packet ingredients and no liquid. I started it at 325°F for two hours and then dropped it to 300°F for the last hour while I baked my cabbage, potatoes and carrots in a separate pan. It all turned out AMAZING!!!!

    Tender, juicy, delicious. This is my new corned beef recipe. Where have you been all my life??

    Reply

  6. 5 stars
    I’ve made my CB&C in the crockpot for the last ~10 years, but the last two years, it has come out chewy and tough. After a lot of research, I decided to use this recipe as the base with some modifications. We were eating our meal at noon, so I had to modify timing. I read a lot of the comments, and I saw that Karen didn’t recommend starting and stopping the cooking of the CB, so I decided to start it late and cook it right through, and figure out if the vegetables could be cooked with our without. I had somewhere to be in the morning, so I prepped the vegetables – cutting the carrots and cabbage, and using the roasted red potato recipe through just before you put them in the oven (review on that page). I also made the horseradish sauce (review on that recipe).

    My first issue was with the searing of the meat – I had so much moisture come out of the CB that it was in about 1/2 of liquid by the time I flipped it on the other side. I did not have to deglaze the pan because I had nothing that stuck to it. However, I continued with the steps, adding the stock (and I used 1/2 beer) and mustard to it, then putting that over my 7lb corned beef. I added all the other ingredients per the recipe, adding a pinch more due to the extra liquid and size of the CB. I got it started around 12 AM. At 7:30 AM, I checked the CB’s internal temperature – it was reading a consistent 210-215 degrees throughout. It was done. I switched the cp to warm.

    At 10:30 AM, I turned the heat on the cp up to high. I removed the CB, wrapped it in foil, then wrapped it in an old towel and put it in a cooler to keep hot. I then added the already cut up carrots. Then I preheated the oven for 400 for the potatoes and dumped the prepared potatoes in the pan. Unfortunately, the potatoes had given up a lot of liquid, so that also was in the pan. Around 11 AM, I started sautéing the cabbage, but my cabbage did not break down, but stayed in wedges mostly, so I continued to sauté until it was slightly wilted. When the oven was preheated, I added the potatoes and set the timer for 15 minutes as I have an experience of the potatoes sticking to the pan, especially at such a high heat. I then added the cabbage to the CB broth and carrots. I checked the carrots first, and they were already fork tender after ~45min, so I turned the crock pot down to low.

    At ~12, everything was done. I turned off the oven and turned the crockpot down to warm. I took the CB out of the cooler – it was still very hot. I carved it, getting slices if I could, but it was more of a shredded consistency. I scooped the carrots and cabbage out of the cp with a slotted spoon, but I did not serve them separate as it would have taken too much time to try to pick out the carrots from the onions and cabbage. I did serve the potatoes around the corned beef.

    The corned beef was very tender (my guests said “melt in your mouth”) and the sides were perfect too. The carrots were soft, but not mushy. The cabbage was tender. The potatoes (I used AP white) were perfect, although I think the seasoning did not really go with the CB&C – next time I would do something simple like S&P or Camp Mix Spud Fixins. The horseradish sauce was very complimentary, especially to the potatoes. Everything was a bit salty. I did used low salt beef broth, but next time I would not add salt to the cabbage, and I would reduce the salt on the potatoes.

    I give this recipe/technique 5 stars because the explanation and photos are very helpful – I especially benefited from the carving photos. My corned beef couldn’t have turned out any better – chef’s kiss. But I definitely would not make it without a thermometer. If I had followed the directions, I would have cooked the CB for another 2-3 hours (based on the minimum 10 hours direction), and I do not think that it would have been good for the meat. The internal temperature should be 190-195 degrees for slices, and 200-205 for shredded meat. This is what really saved me.

    Reply

  7. I found the mustard broth sauce was too salty. I ended up draining half of it out and putting some water in to fill it out so it wasn’t so salty. And I didn’t add salt.

    Reply

  8. Hi!

    Just wanting to confirm the time is much less total for the oven?

    Looks like 4 hours total in oven, w/ everything in, start to finish cook time?

    Reply

    1. Hi Cas, that’s right! It’s about 3 1/2 to 4 hours. Use your meat thermometer to check the temperature. Enjoy!

      Reply

    1. Hi Amy, yes, definitely make the potatoes separately! The roasted potatoes are so good, creamy on the inside and crispy on the outside, and well worth making. If they’re cooked in the oven, the texture is just ok and the flavor is the same as the other veggies, so they don’t add much interest.

      Reply

  10. 5 stars
    It would have been better to post this recipe a week ago, so one could plan this dinner. Today is far too late!!

    Reply

    1. Hi Maria! We haven’t tested this in the instant pot, but if you do, let us know how it turns out!

      Reply

    1. Hi Michele! If you don’t have beef broth, you can use vegetable broth (the Better than Bouillon roasted vegetable base is really good) or chicken broth. Enjoy!

      Reply

  13. Hello, your recipe sounds great!
    Can this also be cooked in an Instant Pot? If so, how do I adjust the cooking time?
    thank you in advance!

    Reply

    1. Hi Lisa! We haven’t tested this in the Instant Pot, but if you do, come back and let us know how it turns out!

      Reply

  14. I’m planning to use this recipe to cook my corned beef today for Saint Patrick‘s day. I was wondering with the oven recipe would I cook it for two hours and then add the carrots for another hour and then add the cabbage for another 30 to 60 minutes meaning that it’s in the oven for 3 1/2 to 4 hours? Or, would I put the carrots in after an hour, then add the cabbage after two hours? I just don’t want to overcook my meat for sure.

    I’m excited to give this a try. I’ve been looking for a different way to prepare my corned beef rather than just to throw it all in a crockpot all at one time.

    Reply

    1. Hi Julie, you’ve got it right! It’s a total of 3 1/2 to 4 hours for the meat. On a low temperature in the oven, it’s just right for tender, not-overcooked meat. Hope you enjoy, let us know what you think!

      Reply

      1. Sorry, I am new to putting corned beef in the oven and I was wondering about adding vegetable times. When do you add the carrots and when do you add Alsowthe cabbage?
        Also I will be adding turnips, will they roast at the same time as the carrots? It sounds like a great recipe, thanks but the oven directions are unclear, also what temperature are we baking this at and do we cover the meat?

        Reply

        1. Hi Linda! All of the detailed instructions for cooking this corned beef and cabbage in the oven are at the end of the recipe card. After cooking the corned beef, covered with a lid, at 300 degrees for two hours, you’ll add the carrots and cook for one more hour before adding the cabbage, then cooking for a final 30-60 minutes. We haven’t tested this recipe with turnips, but if you try it, let us know how it turns out!

          Reply

  15. Hi

    How long to cook corned beef in the Crockpot its say 8-10 hours on low but the recipe on step 7 shows Cover with the lid and cook on low for about 6-7 hours.

    Just a little confuse how long to cook it on low in the slow cooker.

    Thanks

    Reply

    1. Hi Joe! Great question. So the corned beef cooks on its own in the crockpot for 6-7 hours, but then you’ll add the carrots and cook for another 1-2 hours, then add the cabbage and cook for another 30-60 minutes. So it’s 8-10 hours total, after the veggie adding-and-cooking steps. Enjoy!

      Reply