Description
This classic corned beef and cabbage recipe features tender slow-simmered brisket cooked in stout and beef broth with potatoes, carrots, and cabbage. See note below for Instant Pot or Crock-Pot options.
Ingredients
Ingredients
- 1 (3–4 pound) corned beef brisket, with spice packet
- 1 large yellow onion, halved (or quartered)
- 6 garlic gloves, smashed
- 2 1/2 cups beef stock
- 1 (12 ounces) bottle Irish stout or amber beer (Guinness, Smithwick’s, or similar)
- 1 bay leaf
- 2 teaspoons black peppercorns
Vegetables
- 1 1/2 pounds baby red or Yukon Gold potatoes, halved
- 4 large carrots, peeled and cut diagonally into large chunks
- 1 small head green cabbage, cored and cut into thick wedges
- fine sea salt and freshly-ground black pepper
For serving
- finely-chopped fresh parsley
- whole-grain Dijon mustard (optional)
Instructions
- Prepare the corned beef. Rinse the corned beef under cold water to remove excess curing brine, then pat dry. Place it fat side up in a large Dutch oven or stockpot.
- Add aromatics and liquid. Nestle the onion halves and garlic around the brisket. Sprinkle the included spice packet over the meat, then add the bay leaf and peppercorns. Pour in the water and beer — the liquid should mostly cover the brisket.
- Simmer low and slow. Bring the pot to a gentle boil over medium-high heat. Immediately reduce the heat to low, cover, and let simmer gently for 2½–3 hours, until the corned beef is very tender and a fork slides in easily. Skim any foam from the surface as needed.
- Add potatoes and carrots. Add the potatoes and carrots to the pot, submerging them in the liquid as much as possible. Cover and simmer for 25–30 minutes, until they’re nearly tender.
- Season the broth for the vegetables. Before adding the cabbage, taste the broth. Stir in ½ teaspoon freshly cracked black pepper, and add a small pinch of kosher salt only if needed (it’s likely already pretty salty).
- Add the cabbage. Nestle the cabbage wedges into the pot. Cover and simmer for 15–20 minutes, until the cabbage is tender but still vibrant and not mushy.
- Rest the corned beef. Transfer the corned beef to a cutting board and tent loosely with foil. Let rest for 10–15 minutes.
- Slice and serve. Slice the corned beef thinly against the grain. Remove and discard the onion and garlic if desired. Serve with the potatoes, carrots, and cabbage, spooning some of the hot broth over everything. Sprinkle with parsley and serve with mustard, if desired.
Notes
Slow Cooker (Crock-Pot) Instructions: Cover and cook on low for 8–9 hours (or high for 4–5 hours) until the beef is very tender. Add the potatoes and carrots during the last 2 hours of cooking, then nestle in the cabbage wedges during the final 45–60 minutes, cooking until the vegetables are tender.
Pressure Cooker (Instant Pot) Instructions: Lock the lid and cook on High Pressure for 90 minutes, then allow a 15-minute natural release before carefully venting the remaining pressure. Transfer the corned beef to a cutting board and tent with foil. Add the potatoes and carrots to the pot, seal the lid again, and cook on High Pressure for 3 minutes, quick releasing afterward. Add the cabbage wedges and cook on High Pressure for 1–2 minutes, quick releasing immediately.