The moment the pot hits the heat, the aroma of garlic and spices fills the kitchen, wrapping around you like a warm embrace. It’s the kind of inviting scent that makes your mouth water and hints at the comfort to come. As the corned beef simmers slowly, everything melts into a rich, tender feast that evokes memories of cozy family dinners and special celebrations. With layers of flavor from the beer, spices, and fresh vegetables, this classic corned beef and cabbage dinner transforms into a meal that brings everyone to the table, ready to dig in.
What Makes This Recipe Shine
This recipe is a keeper for several reasons. First and foremost, the balanced flavors create a deliciously tender dish that’s perfect for gatherings or a comforting weeknight meal. The slow cooking method allows the meat to soak up all the savory goodness from the vegetables and spices, resulting in a satisfying texture that falls apart with a gentle fork press.
"There’s nothing like the warmth of homemade corned beef and cabbage. It’s like a hug on a plate!" — Imaginary reader
Even better? This meal can be made in both a slow cooker and an Instant Pot, giving you the flexibility to choose the method that fits your schedule. It’s not only about taste; it’s also about simplicity and ease, ensuring even novice cooks can create something truly special without stress.
How This Dish Comes Together
Making corned beef and cabbage dinner is straightforward and fun! Start by trimming and rinsing your corned beef to remove excess salt, then layer your fresh vegetables in your cooking vessel. Top with the brisket, season generously, and add your liquid. The key is to create a flavorful broth that will surround and infuse the meat and veggies as they cook.
Whether using a slow cooker or an Instant Pot, this dish requires minimal hands-on time, letting you carry on with your day while a fantastic meal takes shape without fuss.
Gather Your Items
Here’s what you need to create this hearty dinner:
- 3-4 lb corned beef brisket, plus seasoning packet (see recipe notes)
- 2 large yellow onions, quartered
- 4 garlic cloves, minced
- 2 bay leaves
- 1/4 teaspoon whole cloves (or a pinch of ground clove)
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- 12 ounces beer (any kind will work)
- 1 cup water
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 1 lb baby potatoes (or regular potatoes, cut into quarters)
- 1 lb carrots, peeled and cut into 2" chunks
- 1 head green cabbage, core removed and cut into 1” pieces
- 1/4 cup olive oil
- 2 garlic cloves, minced (for the sautéed cabbage)
- Salt, to taste
- Pepper, to taste
- 1/4 tsp crushed red pepper flakes, optional
When selecting your corned beef, look for a well-marbled brisket; the fat will render and contribute to incredible flavor and moisture during cooking.
Step-by-Step Cooking
Start by trimming any excess fat off the corned beef. Then, rinse it under cold water for 1-2 minutes to help wash away the excess salt, making for a more balanced flavor.
In your slow cooker or Instant Pot, place the quartered onions and minced garlic at the bottom. This creates a flavorful base for your meat.
Lay the corned beef brisket fat-side up on top of the vegetables.
Sprinkle the seasoning packet over the meat, followed by adding bay leaves, whole cloves, oregano, and black pepper.
Pour in the beer, water, and apple cider vinegar, stirring gently to ensure the spices and seasonings are evenly distributed.
For Slow Cooker: Cover and cook on low for 8-10 hours, or until the beef is tender and easily falls apart.
For Instant Pot: Close the lid and set to pressure cook on high for 1 hour and 25 minutes. Let it naturally release for 10 minutes before performing a quick release to handle the remaining pressure.
Once cooked, flip the corned beef over and ladle out about 2 cups of the cooking liquid (set aside for later).
Add potatoes and carrots to the pot, cover, and cook on high pressure for an additional 5 minutes before a quick release.
While the meat and veggies are finishing up, rinse the cabbage under cold water and leave it damp.
Heat olive oil in a large pan over high heat, and add half of the wet cabbage. Stir for a minute, then mix in the minced garlic, salt, pepper, and red pepper flakes.
Add the remaining cabbage and stir to combine. Cover the pan, letting it sizzle for about 2 minutes before uncovering and lowering the heat to medium-low. Cook for another 5-8 minutes until the cabbage is tender but not mushy.
Serving Suggestions
When it’s time to serve, slice the corned beef against the grain for maximum tenderness. Arrange it on a platter alongside the potatoes, carrots, and sautéed cabbage. Drizzle a bit of the reserved cooking liquid over the beef for added moisture and flavor. You can garnish with fresh herbs for a pop of color, adding to both presentation and taste.
Pairing this dish with a hearty loaf of soda bread or fresh rolls creates a comforting meal experience that everyone will enjoy. A nice mustard or horseradish on the side can provide a zesty contrast to the rich, savory flavors.
Keeping Leftovers Fresh
Storing leftovers is easy and ensures you can enjoy this delicious dish all week long. After the meal, let the leftovers cool completely before refrigerating. Store in an airtight container—ideally, separate the meat from the vegetables to best preserve texture.
For longer storage, consider freezing portions. Just make sure to use freezer-safe containers and label them with the date; they can last up to three months in the freezer. For best flavor and texture, thaw in the refrigerator overnight before reheating.
Helpful Cooking Tips
Avoid over-trimming the corned beef. A little fat will keep the meat juicy as it cooks.
For added depth of flavor, consider toasting the spices (like the cloves and pepper) in a dry pan briefly before adding them to the meat.
If you prefer a slightly drier corned beef, reduce the liquid by half—just keep an eye to not let it dry out during cooking.
For a caramelized effect on the cabbage, you can finish it off under the broiler for a minute or two after sautéing.
Use leftovers creatively! Shredded corned beef makes a fantastic sandwich or can be added to quesadillas or hash.
Different Versions to Try
Feel free to switch things up! If you want a spicy kick, add some sliced jalapeños or fresh herbs like dill when serving. You can also replace some of the potatoes with parsnips for a slightly sweeter flavor profile. If you’re looking for a low-carb variation, consider serving the corned beef with a side of braised greens instead of cabbage.
Frequently Asked Questions
Can I use a different cut of meat?
Yes, you can substitute with a brisket or chuck roast, although cooking times may vary, so monitor for tenderness.How long can I keep leftovers?
Properly stored in the fridge, leftovers will last about 3-4 days. In the freezer, they’ll last up to three months.What if I don’t have beer on hand?
You can substitute with stock or even apple juice for a slightly different flavor—just keep the same volume.
Corned Beef and Cabbage Dinner
A cozy and comforting corned beef and cabbage dinner that brings family together, with layers of flavor from beer, spices, and fresh vegetables.
- Total Time: 645 minutes
- Yield: 6 servings 1x
Ingredients
- 3–4 lb corned beef brisket, plus seasoning packet
- 2 large yellow onions, quartered
- 4 garlic cloves, minced
- 2 bay leaves
- 1/4 teaspoon whole cloves
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- 12 ounces beer
- 1 cup water
- 2 tablespoons apple cider vinegar
- 1 lb baby potatoes, cut into quarters
- 1 lb carrots, peeled and cut into 2-inch chunks
- 1 head green cabbage, core removed and cut into 1-inch pieces
- 1/4 cup olive oil
- 2 garlic cloves, minced (for sautéed cabbage)
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Trim any excess fat off the corned beef and rinse it under cold water for 1-2 minutes.
- Place the quartered onions and minced garlic at the bottom of your slow cooker or Instant Pot.
- Lay the corned beef brisket fat-side up on top of the vegetables.
- Sprinkle the seasoning packet over the meat, and add bay leaves, whole cloves, oregano, and black pepper.
- Pour in the beer, water, and apple cider vinegar, stirring gently.
- For Slow Cooker: Cover and cook on low for 8-10 hours, or until the beef is tender.
- For Instant Pot: Pressure cook on high for 1 hour and 25 minutes; let it naturally release for 10 minutes before a quick release.
- Flip the corned beef and ladle out about 2 cups of cooking liquid.
- Add potatoes and carrots, cover, and cook on high pressure for an additional 5 minutes before quick release.
- Rinse cabbage and heat olive oil in a pan; sauté half of the cabbage with garlic, salt, pepper, and optional red pepper flakes until tender.
- Serve sliced corned beef with potatoes, carrots, and sautéed cabbage, drizzled with reserved cooking liquid.
Notes
Avoid over-trimming the corned beef. Store leftovers in an airtight container, and they last about 3-4 days in the fridge or up to three months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 630 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
