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(5) Corned Beef and Cabbage Recipe

Updated October 22, 2025 / By Natalie Mortimer

My classic, easy Irish corned beef and cabbage recipe can be made in a slow cooker or on your stovetop. On St. Patrick’s Day (or any day!) it is sure to put everyone in a celebratory mood. 

Categories

• Spring
• Fall
• Winter
• Dinner
• Dairy-Free
• One Pot
• Slow Cooker

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I’m all about any excuse to cook up hearty pub food (Bangers and Mash, anyone?) and this corned beef and cabbage recipe is perfect on St. Paddy’s Day or any day! I’ve got two cooking methods for you to choose from: stove top or slow-cooker! The main difference is the amount of time the corned beef and cabbage takes to cook. 

Featured comment: 

This was amazing!! So tender and SO flavorful! Used ground cinnamon instead of sticks and beef broth instead of beer per the recommendations. It turned out perfect! - Jenna

I love this recipe, because it takes minimal effort and it's almost impossible to overcook. Some cuts of meat take precise timing, but corned beef benefits from longer cooking. However you cook up Irish corned beef and cabbage, serve it up with a pint of Guinness on the side. It’s in the corned beef recipe, so you’ll have one open anyway! Try serving this meal as part of an over-the-top Irish feast, with Irish Nachos, Irish Cream Liqueur, and Baileys Chocolate Bundt Cake! 

Corned Beef & Cabbage Ingredients

• Corned beef: Corned beef is salt-cured beef brisket. Around St. Patrick’s Day, it’s easy to find corned beef brisket at most markets. It comes pre-cured and pre-packed with a packet of corned beef spices, usually whole allspice, mustard seeds, peppercorns, coriander and bay leaves. 
• Red potatoes and carrots: The carrots and potatoes get so flavorful as they simmer in the corned beef seasonings. 
• Cabbage: Of course! A whole head of green cabbage. 
• Guinness: You could use any stout beer, honestly. But for me, if it’s Paddy’s Day, I need to have Guinness. You can also make it without the beer. Try swapping stock or apple cider for the beer.  
• Seasonings: Red pepper flakes, cinnamon sticks, garlic, bay leaves

Stovetop VS Slow Cooker Method

Corned beef and cabbage is all about a nice, slow cook to tenderize the beef until it’s nearly falling apart, which you can achieve either with a slow-cooker, or using a big pot with a lid (a Dutch oven works great) on top of the stove. 

• In the slow-cooker, the corned beef brisket will take 8 to 10 hours to cook. 
• On the stove top, the corned beef and cabbage takes about 5 hours. A great rule of thumb for the stovetop version is that you need 45 minutes of cooktime per pound of brisket, always check for doneness with a meat thermometer. 

Corned beef is done when you see an internal temperature of 145°F on an instant-read thermometer.

How to Make Corned Beef With Cabbage

1. Put the corned beef brisket and spices in the slow cooker or Dutch oven, and add Guinness and water.
2. Cook! it for about 5 hours on the stove top, or 10 hours in a Crock-Pot.
3. If you’re using a slow-cooker method: Add the carrots and potatoes after 6 hours of cooking time, and the cabbage 2 hours after that. 
4. If you’re using the stove-top method: Cook the corned beef until it’s totally finished, and set it aside to rest while you add the potatoes and carrots to the pot to simmer in the juices for 20 minutes. Then, add the cabbage and simmer for another 10 minutes. 
5. After the corned beef has rested at least 15 minutes (regardless of cooking method) it’s time slice is against the grain so that every bite is super tender. 

How To Know When Corned Beef is Done

Like I mentioned above, the corned beef really can’t be overcooked! Brisket is great like that, a long cook is what tenderizes it. You can check for doneness by poking the beef with a fork, if it slides through easily into the meat with little resistance the beef is likely done. The internal temperature should reach 145°F, but texture is my favorite indicator. You want super super tender beef. 

Make Ahead Tips

Corned beef and cabbage is really pretty hard to mess up, and it’s a great one to make ahead of time. Just cook the meal completely ahead of time, and reheat it gently in a pot in a 300°F oven until the beef is totally warmed through when you’re ready to serve the meal. 

Variations

• Replace the some or all of the carrots with other root veggies, like parsnips or add turnips. 
• Add whole quartered onions along with the veggies for extra sweetness. 
• Add a little Irish bacon alongside the corned beef for extra richness. 
• Serve with compound butter, and horseradish cream on the side. 

How To Store + Freeze

Refrigerate leftover corned beef and cabbage for up to 4 days. I usually store the corned beef and veggies separately to keep the textures just right. Warm any leftovers before serving in a covered pot in the oven at 300°F until warmed through. You can also freeze leftovers for up to 3 months. 

More Cozy Pub Food Recipes

• Cod & Potatoes in Rosemary Cream Sauce There’s something about baked cod fish in an herbed cream sauce that feels like a meal you would order at a restaurant. We’re here to share that it’s just as easy to make at home!
• Shepherd’s Pie This classic shepherd’s pie recipe is pure cozy, comfort food. Creamy mashed potatoes top a savory beef or lamb filling, baked in a casserole dish for ultimate coziness.
• Beef & Barley Soup Just saying the words beef and barley soup lets us know we’re in for a hearty meal, in this bowlful of savory beef and vegetables against a barley backdrop.
• Cabbage Soup Are you looking for a hearty soup studded with bacon, and subtly spiced with paprika and thyme? Well, grab a bowl! This warming bowl of vegetables is just like grandma's cabbage soup.

Sláinte!

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Corned Beef and Cabbage Recipe

Updated October 22, 2025

By Natalie Mortimer

• Serves: 8
• Prep Time: 15 min
• Cook Time: 5 hrs
• Calories: 605

Description

My classic, easy Irish corned beef and cabbage recipe can be made in a slow cooker or on your stovetop. On St. Patrick’s Day (or any day!) it is sure to put everyone in a celebratory mood. 

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Ingredients

• 1 (5-pound) corned beef brisket, with seasoning packet
• 1 cup stout beer, (such as Guinness)
• 2 cinnamon sticks
• 4 garlic cloves, thinly sliced
• 2 bay leaves
• 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes, (optional)
• 2 pounds small red potatoes, halved
• 3 large carrots, peeled and cut into 3-inch pieces
• 1 small head green cabbage, cored, cut into 2-inch wedges
• Whole grain or Dijon mustard, for serving (optional)

Method

1. In a large Dutch oven, add corned beef along with the seasoning packet. Add the beer and enough water to just cover the beef. Add in the cinnamon sticks, garlic, bay leaves, and chili pepper, if using.

   

2. Bring to a simmer over medium-high heat, then reduce to low. Cover and cook until tender, about 4 to 5½ hours. 

   

3. Transfer the beef to a cutting board and rest while the vegetables cook.

   

4. Add the potatoes and carrots to the simmering liquid. Cook for 20 minutes, then add the cabbage and cook until the potatoes, carrots and cabbage are tender, about 10 more minutes.

   

5. Slice the beef against the grain and serve with the vegetables and mustard, if using. 

   

Notes

Slow Cooker Method:

1. In a 6-quart slow cooker, add the corned beef along with the seasoning packet. Add the beer and enough water to just cover the beef. Add in the cinnamon sticks, garlic, bay leaves, and chili pepper, if using.
2. Cover and cook on LOW for 6 hours. Add the potatoes and carrots and cook on LOW for 2 more hours. 
3. Add the cabbage and cook on LOW until the cabbage and corned beef are tender, about 2 hours longer.
4. Transfer the beef to a cutting board and rest for 15 minutes before slicing against the grain. Serve with prepared potatoes, carrots, cabbage and mustard, if using.

Related Recipes

• Corned Beef Hash
• Bangers and Mash with Caramelized Onions
• Cabbage Rolls

Nutrition Info

• Per Serving
• Amount

• Calories 605
• Protein 55 g
• Carbohydrates 33 g
• Total Fat 28 g
• Dietary Fiber 6 g
• Cholesterol 138 mg
• Sodium 1766 mg
• Total Sugars 7 g

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Corned Beef and Cabbage Recipe

Questions & Reviews

Rated 5 stars by 5 readers

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Questions 11 Reviews 5 Avg: 5 / 5

• Miss

  Reading through the recipe in advance, I see the brisket is removed from the cooking vessel for 30 minutes before slicing, while the vegetables are cooking in the same vessel. The meat would obviously be stone cold by that time. Is that the way you serve it?

  We like to cover in foil. It is a big piece of meat, so it does retain the heat.

• Pam

  Do you recommend point cut or flat cut brisket for this recipe? Or would either work? I know point cut tends to be fattier and therefore more flavorful.

  Usually flat cut for corned beef. Hope you enjoy!

• Deanna

  Can you cook in the oven? If so, what temperature and time would you recommend?

  We have not tested this in the oven but you could try covering it tightly with foil adn baking on 325. after about 2.5 hours add the cabbage. Cover again and finish cooking until meat is baked through and tender. Hope this works for ya Deanna!

• Renee

  Is the stovetop cooking time work out to about an hour per pound? I have a 2.5 pound brisket. How would I adjust so that it doesn’t overcook? Thanks!

  45 - 50 minutes per pound is kind of standard. Hope you enjoy Renee!

• Janet

  I have been looking at recipes and a lot of them say to add onion in before the corned beef. Have you tried this before?

  We don't typically make ours with onion but you could certainly add it!

• Janelle

  Hi! Would the timing be the same for a smaller brisket? What should the internal temp be when finished? Thanks!

  Corned beef should be cooked to at least 145F degrees Farenheit. Timing would depend on how big your brisket it.

• Laura

  Hi! I already sent in one question about this but I had to add quite a bit of water to completely cover the beef. Is that ok? Or should I not cover the whole thing? Thank you!

  It should be ok!

• Laura

  If I don’t have cinnamon sticks, can I add ground cinnamon instead?

  Sure, 1 teaspoon should do the trick!

• Jamie

  Hi Modern Proper! If we are alcohol free in our house, what can we substitute the beer with? Thanks. :)

  You can just use beef stock. Hope you enjoy!

• Samantha

  What is the sauce shown in the picture?

  Horseradish cream.

Load More Questions

• Sandra

  5-star rating

  Best corned beef Ive ever made! Thanks for this recipe!

  Thanks Sandra, this is wonderful to hear. So glad you loved it!

• Jenna

  5-star rating

  This was amazing!! So tender and SO flavorful! Used ground cinnamon instead of sticks and beef broth instead of beer per the recommendations. It turned out perfect!

  Thanks Jenna, we are so glad you loved it! Happy St. Patrick's Day!

• Kate

  5-star rating

  This has been my go-to recipe for 3 years now, love the flavor from the beer and cinnamon stick and the meat comes out moist and tender.

  Wow, amazing to hear this. Thanks Kate, we are so glad you love it!

• Jenn

  5-star rating

  Made this for St Patrick's day and it was a hit! Definitely a new annual tradition. Much yummier than my usual "just dye everything green" tradition.

  Thanks Jenn, glad you loved it!

• Rakanishu

  5-star rating

  First time eating corned beef and cabbage, but turned out great (slow cook). Cinnamon and red pepper comes through clear, brought everyone in the house down to see what was cooking.Just one note if you make this, thicken the meat and spice juices once you're done. That stuff is gold.

  Glad you all liked it!

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