How do I make sure the corned beef is tender?

The secret to a tender corned beef and cabbage recipe is cooking the meat low and slow. Avoid boiling the water vigorously, as high heat toughens the muscle fibers. Slicing against the grain is also essential.

Can I make this corned beef and cabbage recipe in an Instant Pot?

Yes! You can cook the brisket on high pressure for about 70-80 minutes with a natural release, then add the vegetables and cook for an additional 3-5 minutes on high pressure.

Why is my cabbage mushy?

Cabbage becomes mushy if it is cooked for too long. In this corned beef and cabbage recipe, we recommend adding the cabbage only in the last 30-45 minutes of slow cooking or the last few minutes of boiling.

Do I need to rinse the corned beef before cooking?

Yes, rinsing the brisket is a critical step in any corned beef and cabbage recipe. It removes the excess surface salt from the brine, ensuring the final dish isn't overpoweringly salty.

corned beef and cabbage recipe: 5 Easy Steps to the Perfect Meal

Name: Slow-Cooker Corned Beef and Cabbage
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Irish-American
Ingredients: 3-4 lb corned beef brisket with spice packet; 1 large yellow onion, cut into wedges; 4 cloves garlic, minced; 1 lb carrots, peeled and cut into 2-inch chunks; 1.5 lb red potatoes, halved; 1 small head of green cabbage, cut into wedges; 4 cups water (or beef broth); 2 bay leaves

Ingredients

Scale

3-4 lb corned beef brisket with spice packet
1 large yellow onion, cut into wedges
4 cloves garlic, minced
1 lb carrots, peeled and cut into 2-inch chunks
1.5 lb red potatoes, halved
1 small head of green cabbage, cut into wedges
4 cups water (or beef broth)
2 bay leaves

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Instructions

Step 1: Rinse the corned beef brisket thoroughly under cold water to remove excess salt and pat dry.
Step 2: Place the onion, garlic, and bay leaves in the bottom of a large slow cooker.
Step 3: Place the brisket on top of the onions, fat-side up. Sprinkle the included spice packet over the meat.
Step 4: Pour the water or broth into the slow cooker until the meat is mostly submerged.
Step 5: Cover and cook on LOW for 7 to 8 hours until the meat is tender.
Step 6: During the last 3-4 hours of cooking, add the potatoes and carrots to the slow cooker.
Step 7: In the final 45 minutes, place the cabbage wedges on top of the other ingredients.
Step 8: Once finished, remove the meat and let it rest for 10-15 minutes before slicing against the grain. Serve with the vegetables and broth.

Notes

Always slice against the grain for maximum tenderness. If using a stovetop method, maintain a very low simmer and do not boil.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Dishes & Savory Recipes
Cuisine: Irish-American

Nutrition

Serving Size: 1 portion
Calories: 480 kcal
Sugar: 6 g
Sodium: 1450 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 120 mg