Corned Beef and Cabbage Recipe – This Corned Beef and Cabbage recipe packs all of it’s delicious flavors into a one pot meal that is warm, comforting, and SO flavorful!
Instant Pot or Crock Pot Corned Beef Recipe
When asked whether corned beef is actually good for you, I say it may not be something to eat each and every day of the year, but I feel it’s totally fine when you eat it just like everything else. You should—say it with me—eat it in moderation!
But is corned beef actually Irish or not? Sure it’s traditionally served in the U.S. each and every St. Patrick’s Day but while you won’t likely find it served at the local pub in Ireland, it is Irish-American.
I make corned beef and cabbage every single year around St. Patrick’s Day, because my husband is half Irish and my kids are a quarter Irish to give them a little Irish love! It’s a tradition that just can’t be ignored. It’s a ritual. And I’m good with that.
Tips for making crockpot corned beef (or instant pot)
I try to keep all my veggies cut in larger chunks so that they don’t break down to nothing in the slow cooker or instant pot.
When you open your corned beef, don’t dispose of the flavor packet- you will need to use it in this recipe.If you’re making this in the instant pot, do the beef first and the vegetables after the beef is cooked (don’t worry, they go quickly!). You will need to grab carrots, onions, garlic, bay leaves and cabbage and seasonings.
Grab a large pot, place brisket in there, pour some broth or water over it (a bottle of Guinness, too, if you want!) and let it go for some time at least an hour and thirty minutes. You will then add in the rest of the ingredients and wait for the awesome flavors to come together. I like to sprinkle some apple cider vinegar over my cabbage for a little added zing.
When it’s all set and done, call over several people to help you grub on all this Corned Beef and Cabbage deliciousness!
Easy Corned Beef and Cabbage Recipe
–
servings10
minutes2
hours–
kcalIngredients
3 pounds corned beef brisket with spice packet
2 bay leaves
1 tablespoon coriander seed
2 teaspoons mustard seed
Salt and fresh ground pepper, to taste
1 pound carrots
3 pounds small potatoes, peeled
2 large onions, cut into wedges
1 green cabbage, cut into wedges
2 8-ounce beers (I prefer ale or lagers)
6 sprigs fresh thyme
Directions
- Place brisket in a large dutch oven or stock pot.
- Season with spice packet, bay leavers, coriander seed, mustard seed, salt and pepper.
- Cover with water and beer. You can also use a combination of beef broth and a bottle of Guinness.
- Bring to a boil; reduce heat, cover, and simer for 2 hours.
- Add potatoes and carrots and return to a boil.
- Reduce heat to a simmer; cook covered for about 30 minutes, or just until beef and vegetables are tender
- Add onions and cabbage to the pot and return to a boil.
- Reduce heat to a simmer, cover, and cook, for about 15 minutes, or until onions and cabbage are tender.
- Remove from heat and serve warm
