Everyone is Irish with this hearty, savory Corned Beef and Cabbage recipe! A classic dish that pairs tender corned beef brisket with cabbage, potatoes, and carrots, it’s an easy and tasty way to celebrate St. Patrick’s Day.
Humble ingredients, incredible results.
Corned beef and cabbage is a traditional for many Irish-Americans—and anyone who loves a hearty, affordable dinner!
Corned beef is a brisket that’s been cured in a spice and salt brine for 5 days, giving it a unique spicy, savory, tangy, and sweet flavor and melt-in-your-mouth texture. Cabbage is one of the most affordable vegetables around. Together with long, slow cooking, they transform into a delectable meal that is easy on your wallet.
You can keep it easy and buy corned beef that has already been cured (most grocery stores carry it leading up to St. Patrick’s Day) or go all out and make your own homemade Corned Beef Brisket. You can cook it by boiling (the traditional method), or make it in the crock pot or Instant Pot, as described below.
5 Star Review
“Absolutely delicious! Made this for my family and they want it as a regular rotation in my meal plan!”
— Kelly —
How To Cook Corned Beef in the Crockpot or Instant Pot
In the recipe card below, I have instructions for cooking corned beef and cabbage on the stovetop. If you’d rather use the slow cooker or Instant Pot, here’s how you’ll need to change the cooking process. (Note that I haven’t tested these methods myself, but readers have.)
- Slow Cooker. Add the onions to the bottom of a slow cooker, followed by the beef, bay leaves, and pickling spice. Layer the potatoes, carrots, and garlic, then pour in the water. Cover the slow cooker with the lid and cook on LOW for 8 hours (add the cabbage before the final 2 hours of cooking). Remove the beef to a cutting board with tongs, allowing it to cool for 20 minutes. Using a slotted spoon, transfer the vegetables to a platter. Slice the beef as directed, then place it on the platter. Strain 2 cups of the liquid in the crock pot into a bowl. Rinse out the slow cooker. Pour the 2 cups of strained liquid back into the slow cooker, then stir in the mustard. Top the beef and vegetables with the mustard mixture.
- Instant Pot. After rinsing the beef, add it to the Instant Pot with the garlic, bay leaves, pickling spice, and 4 cups of water. Seal and cook on HIGH pressure for 1 hour and 10 minutes. Perform a natural release. Remove the corned beef with tongs to a cutting board. Add the vegetables to the Instant Pot. Seal and cook on HIGH pressure for 2 to 3 minutes. Perform a quick release. Remove the vegetables to a platter using a slotted spoon. Strain 2 cups of the liquid into a bowl as directed. Rinse out the Instant Pot. Slice the corned beef as directed and add it to the platter. Pour the 2 cups of strained liquid into the Instant Pot, then stir in the mustard. Drizzle the mixture over the beef and vegetables.
Leftover Ideas
The best way to use leftover corned beef and cabbage is in Corned Beef Hash. With the addition of a couple of simple ingredients, you can turn your leftovers into a hearty and flavor-packed breakfast.
What to Serve with Corned Beef and Cabbage
This is really a complete meal and you don’t need to add anything else to it, but if you’d like to, here are some ideas:
- Soda Bread. You can’t go wrong with a side of Irish Soda Bread or Irish Soda Bread Muffins.
- Other Bread. Make a batch of Homemade Dinner Rolls and then use the leftovers to make corned beef sliders!
- Dessert. We can’t forget dessert! Guinness Brownies are a true treat.
