Corned Beef and Cabbage (Stovetop, Slow Cooker or Instant Pot)

Make tender, juicy corned beef and cabbage on the stovetop, in the slow cooker, or in an Instant Pot.

You might also like my easy corned beef and cabbage soup, cloverleaf rolls, or perfect slow-cooker pot roast.

Corned beef, cabbage, carrots, potatoes and roll in serving dish.

I make corned beef and cabbage every year for St. Patrick's day and there is something so comforting about it. Simple, delicious, and you can make it in a variety of ways. No matter how you make it, it will be tender and delicious.

Why I Like This Recipe

Simple ingredients. You only need a few ingredients to make this meal. Fresh ingredients that are hearty and healthy.
Easy to prepare. Corned beef and cabbage takes just minutes to prepare, no matter which method you use to cook it.
Foolproof. I've prepared this dinner in a pressure cooker, a slow cooker, and on the stovetop over the years, and while I prefer the stovetop or Instant Pot for being quicker, all 3 methods yield a delicious dinner. The best part? The ingredients and measurements are basically the same, no matter which one you choose.

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Why I Like This Recipe
Tips and Tricks
Ingredients
How To Make Corned Beef and Cabbage
Corned Beef and Cabbage FAQs
More Comfort Dinners To Make
Corned Beef and Cabbage

Tips and Tricks

Choosing a corned beef brisket. You can typically find corned beef in a "flat" or a "point". A flat cut is leaner, slices beautifully, and has less marbling. So it's slightly less juicy, but still very tender. A point cut is a thicker cut with more fat and flavor. It shreds easily, takes longer to cook, and is more readily available at grocery stores. A "whole" brisket includes both the flat and the point. It's the best of both worlds. I used a point cut this time.
Corned beef seasoning. Most packages of corned beef come with a seasoning packet. That is what I used to season the meat. There is also quite a bit of juice in the packet from the meat. You can drain that off or add it to the pot; it is up to you. You do not need to rinse the meat before placing it into the pan or slow cooker.
Slicing corned beef brisket. Once the brisket has finished cooking, let it rest for 15 minutes under foil. Corned beef has long muscle fibers, so it needs to be cut against the grain. If you slice with the grain, the slices will be tough and rubbery. If you cut against the grain, you cut through the fibers, making it tender and easy to chew.
Cooking the vegetables. All 3 methods use a stagger method for cooking the vegetables. This is because they cook faster than the meat. Cabbage cooks very quickly and is always added last. If you don't have room for the desired amount of vegetables, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.
Delicious leftovers. This meal reheats beautifully the next day. For another idea, pour beef broth over the leftovers, mash the potatoes with a fork, and cut the cabbage and carrots into smaller pieces, then heat through for a delicious leftover soup.

Ingredients

Corned beef roast, red potatoes, bowl of cabbage wedges, bowl of onions and bowl of carrots.

Corned beef: You can typically find corned beef in a "flat" or a "point". I used a point cut for this dinner. Most cuts of corned beef come with a seasoning packet, so there is no need to add your own.
Onion: Optional, but adds great flavor.
Potatoes: I quartered red potatoes. You can also use baby red potatoes.
Carrots: Baby carrots are a great option. They are already cut into bite-sized pieces and peeled.
Cabbage: I slice the head of cabbage into 2" wedges, leaving the core intact so that the wedges keep their shape.

See the recipe card for full information on ingredients and quantities.

How To Make Corned Beef and Cabbage

Stove Top Method

Onions and corned beef brisket with water covering in Dutch oven.

Step 1: Place the corned beef (fat side up), the seasoning packet, and onions in a large Dutch oven. Add 5-6 cups of water. Cover and bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 2 ½ hours.

Corned beef, potatoes and carrots simmering in Dutch oven.

Step 2: Add quartered potatoes and carrots. Simmer, covered, for 15 minutes.

Step 3: Add cabbage wedges and simmer, covered, for 10-15 minutes.

Step 4: Remove the corned beef onto a platter, cover with foil, and let rest for 15 minutes. Leave the vegetables in the broth while the meat rests.

Note: If you don't have room for the desired amount of vegetables in your pot, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.

Step 5: Cut slices against the grain, or shred if using a point cut of meat. Serve with the potatoes, carrots, and cabbage.

Slow Cooker Method

Step 1: Place the corned beef (fat side up), the seasoning packet, and onions in the slow cooker. Add 3-4 cups of water. Cook on low for 3 hours.

Step 2: Add carrots and quartered potatoes. Cook for an additional 5 hours, adding cabbage wedges during the final 1-2 hours. Cook until the cabbage is tender.

Step 3: Remove the corned beef, cover with foil, and let it rest for 15 minutes before slicing. Leave vegetables and broth in the slow cooker.

Step 4: Cut slices against the grain, or shred if using a point cut of meat. Serve with the potatoes, carrots, and cabbage.

Note: I prefer slow-cooking corned beef on LOW heat rather than HIGH heat. If you want a quicker method, cook it over the stovetop or in a pressure cooker.

Instant Pot/Pressure Cooker Method

Step 1: Place the corned beef (fat side up) on the rack or trivet in the Instant Pot. Add 3-4 cups of water, onion, and seasoning packet.

Step 2: Cook on HIGH pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then release the valve to let the remaining pressure quick-release.

Step 3: Remove the corned beef onto a platter and cover with foil. Leave the liquid and rack in the pressure cooker. Add carrots and potatoes. Place cabbage wedges on top. Pressure cook on HIGH for 4-5 minutes. Quick-release the pressure.

Step 4: Slice the meat against the grain and serve with vegetables.

Corned Beef and Cabbage FAQs

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

You can typically find corned beef in a "flat" or a "point". A flat cut is leaner, slices beautifully, and has less marbling. So it's slightly less juicy, but still very tender. A point cut is a thicker cut with more fat and flavor. It shreds easily, takes longer to cook, and is more readily available at grocery stores. A "whole" brisket includes both the flat and the point. It's the best of both worlds. I used a point cut this year since I waited until the last minute to purchase it, and that is what they had available.

How do you season corned beef?

Most packages of corned beef come with a seasoning packet. That is what I used to season the meat. There is also quite a bit of juice in the packet from the meat. You can drain that off or add it to the pot; it is up to you. You do not need to rinse the meat before placing it into the pan or slow cooker.

How do you cut/slice corned beef?

Once the brisket has finished cooking, let it rest for 15 minutes under foil. Corned beef is an inexpensive cut of meat and has long muscle fibers, so it needs to be cut against the grain. If you slice with the grain, the slices will be tough and rubbery. If you cut against the grain, you cut through the fibers, making it tender and easy to chew.

Do you cook the vegetables with the meat for corned beef and cabbage?

It is best to stagger the meat and vegetables. This is because the vegetables cook faster than the meat. Cabbage cooks very quickly and is always added last. If you don't have room for the desired amount of vegetables, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.

Bowl of corned beef, potatoes, cabbage and carrots.

More Comfort Dinners To Make

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