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.
Table of Contents
- IMO, this is the best Corned Beef and Cabbage recipe you´ll find
- What is the best way to cook corned beef?
- What you need for this corned beef and cabbage recipe
- How to cook corned beef and cabbage (Slow Cooker Version)
- How long to cook corned beef in the Crockpot
- Please don’t ruin your vegetables
- How do you cut cabbage for corned beef and cabbage?
- Potatoes don’t belong in a Crockpot. Ever.
- How to cook corned beef and cabbage in the oven
- How to serve beef and cabbage
- Corned beef recipe storage
- Corned beef and cabbage recipe FAQs
- More St. Patrick’s Day Recipes you are going to love!
- 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?
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.)
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.
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.
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.
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.
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.
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.
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.
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
- bay leaves
- carrots
- butter
- green cabbage
- kosher salt
- roasted red potatoes
- horseradish sauce
- parsley and or chives to garnish
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.
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.
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.)
Please don’t ruin your vegetables
Now listen here. Don’t go adding your carrots in right away.
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.
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.)
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:
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!
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:
- Colcannon: an Irish classic. Mashed potatoes with cabbage sauteed in butter 🤩
- Cheesy Scalloped Potatoes
- Gruyere-Crisped Potatoes Au Gratin
- Sauteed Carrots & Shallots
- Apple Cider Roasted Carrots
And you can never go wrong with a side of bread!
- Irish Soda Bread is of course a classic!
- Buttery Dinner Rolls
- Parker House Rolls
Leftover ideas!
If you make corned beef, you HAVE to make a Reuben Sandwich. It’s the BEST leftover meal! You can also try
- Reuben-Stuffed Crescent Rolls or
- Reuben-Stuffed Twice Baked Potatoes, don’t sleep on these they are so good
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.
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
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?
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).
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.
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.
No, you want to drain the beef. Trust me, it´s salty enough!
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!
- Irish Soda Bread >> this is the perfect side dish to go with your corned beef!
- Irish Beef Stew >> (NEW in 2026) I’m recently OBSESSED with this. It’s SO savory and delicious, you will love it!
- Authentic Irish Colcannon: This is creamy mashed potatoes with some cabbage mixed in—cabbage that has been sauteed in bacon grease. YES please.
- Classic Shepherd’s Pie with Crispy Cheddar >> 100x better than the lunchlady special you had growing up!
- One Skillet Shepherd’s Pot Pie >> minus the potatoes, plus flaky pie crust! Yum.
- Shamrock Shake >>not exactly traditional, unless you’re in my family!! we make these every year. It’s so festive, and has the best smooth & creamy mint flavor
- Mini Chicken Pot Pie >> these are stupid easy and great for kids!
- Beef Stroganoff Recipe >> just like from a restaurant, no ground beef in sight.
- Salisbury Steak >< comfort food, come to mama!
- Mom’s Saucy Pork Chops >> okay so maybe me and my siblings are the only ones who will associate this 50s classic with St. Patrick’s Day. Do NOT use green ketchup!!
- Authentic Irish Colcannon Recipe from Boulder Locavore
- Slow Cooker Beef Stew from Kristine’s Kitchen
- Kielbasa and Cabbage Skillet from BellyFull
For dessert, make these Mint Chocolate Chip Cookies or these Mint Chocolate Brownies!
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Best Recipe for Corned Beef and Cabbage
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.
This recipe is amazing, best corned beef ever! My daughter and son-in-law ordered corned beef and cabbage from an Irish restaurant in our town, when they tasted mine they said it was on a whole different level. Hubby called dibs on leftovers for lunch and dinner the following day.
Corned beef turned out amazing, very tender and flavorful. The real winner was the veggies. Threw in Carrie’s with only an hour left on cook time and cabbage with only 30 minutes. We all loved it!
Best Corned Beef recipe I have EVER made! Great tips along the way as well.Thank you!
I’ve been doing Corned Beef on St Pady’s Day for 45 years, and this is the recipe I use now. I have several modifications: My wife thought the crockpot version was too stew like, so I now do this in a dutch oven on my induction stove. I keep the broth temp at 190* and the brisket always comes out perfect. The grainy mustard works wonders, but I still add bay leaves, peppercorns and a couple of thyme sprigs to the broth; which by the way, includes a bottle of Guinness in addition to the beef broth. I add the carrots about 1-1/2 hours before I take it out and let the meat rest for 20 minutes+ before carving. I also do separate oven roasted potatoes as well as separate oven roasted cabbage wedges with olive oil, onion powder and dried thyme flakes on them. Totally amazing results. It’s always good to see everyone going back for seconds!
What a great recipe. I did the crock pot version and followed your directions except I added the one lonely parsnip that was in the fridge. Everything turned out perfect! I have been cooking for a long, long time and must say that this was the best St. Patrick’s day dinner that we have had. Thank you! I also made your horseradish sauce and the roasted red potatoes….perfect.
I made this for my husband on St Patty’s Day as a surprise. I am a vegetarian so I have never made corned beef before. When I found this recipe I decided to give it a try and let me tell you it did not disappoint. It was easy to follow and my husband said it was by far the best corned beef he has ever had! I made a couple of adjustments to suit his tastes and what I had on hand. I substituted 1/2 cup of broth with 1/2 cup Guinness Stout beer, I pureed the onions and garlic together and it added a good amount of moisture to the meat while cooking, I used 1&1/2tsp dried thyme since I couldn’t find fresh, I also skipped the cabbage since my husband doesn’t care for it and instead added quartered red potatoes straight to the liquid around the meat in the last hour. I didn’t have a lot of time so I went with the oven option. I baked it at 300 degrees for 3.75 hours in a glass casserole dish tightly covered with foil. Everything turned out excellent (I didn’t try it but I’ll take his word for it) and it smelled wonderful and herby! Thank you so much for this recipe, I have been told I need to make it again next year!
This was the best corned beef I’ve ever made! I did the oven recipe. Perfectly done, not dry, and tasty! Bookmarking this for next year.
This was a winner!
First time making Corned Beef & Cabbage. The dish came out nice and I actually paired it with your “Roasted Red Potatoes in Oven” Recipe. Great combo!
I just made this for dinner tonight. It was Delicious!!! My husband and son absolutely loved it! The corned beef came out perfect, not soggy or bland. The flavor was amazing! Not to mention the cabbage, it was so tasty. The horseradish sauce wasn’t needed although I did make it. The seasoning in the dutch oven made the meat tasty enough. I will be making it again next St. Patrick’s Day🍀.
Where does the butter come in? For the potatoes? I think I just missed it in the recipe 🤪
Hi Kathy! The butter is for sauteeing the cabbage in step 3. Hope you had a great St. Patrick’s Day!
This was the best I’ve ever had!
My whole family loved it and had seconds.
I followed the crockpot version exactly.
Thank you so much
This was the best I’ve ever had! My whole family had seconds and were raving about it
I followed your crockpot version exactly
Thank you so much
This came out GREAT! I used the oven method and did indeed put halved red potatoes in with the carrots (I used baby carrots because it’s what we had) and they came out fantastic and not mushy at all! I did do the bouillon and water combo instead of boxed broth, and that combined with the cook time and the sautéed cabbage in butter was chef’s kiss! I will absolutely be saving this recipe to make again – I cooked the corned beef a total of about 3 hours and 45 minutes and it was all just perfect. The seasoning was perfect. Highly recommend!
I have been making corn beef and cabbage for years. I am so glad I decided to try something a little different. The addition of the mustard absolutely made the meat so flavourful! A new favorite for the whole family.