Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 3–4 lb (1.4–1.8 kg) corned beef brisket (with spice packet); 10 cups water; 1 onion, halved; 4 garlic cloves, smashed; 2 bay leaves; 10 peppercorns; 6 medium potatoes, halved or quartered; 4 carrots, cut into 2‑inch pieces; 1 small head cabbage, cut into wedges; Optional garnish: chopped fresh parsley or mustard

I slow-cook tender corned beef brisket with broth, and aromatics, then add hearty carrots, potatoes, and cabbage for a warm and comforting one-pot meal.

Corned Beef and Cabbage

Why You’ll Love This Recipe

I love how hands-off this dish is—slow cooker or stovetop, it’s set-it-and-forget-it cooking that rewards me with melt-in-your-mouth meat and flavorful vegetables. The combo of Dijon and pickling spices gives the broth depth, and slicing against the grain ensures every bite stays juicy and easy to chew.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corned beef brisket (with seasoning packet)
Chicken broth
Dijon mustard
Garlic cloves
Onion, sliced
Bay leaves
Carrots, cut into chunks
Baby potatoes or russets, halved
Cabbage, cut into wedges
Fresh parsley, salt, and pepper for garnish

Directions

In a slow cooker, I combine broth and Dijon mustard; nestle in the corned beef and sprinkle on the seasoning packet along with garlic, bay leaves, and onions.
I cook on low for about 8 hours until the meat is ultra-tender.
About two hours before serving, I tuck the carrots, potatoes, and cabbage wedges around the beef and continue cooking until veggies are tender.
I let the beef rest 15 minutes, then slice against the grain for perfect tenderness.
I serve the beef and veggies with a ladle of the flavorful broth, garnished with parsley and a grind of fresh pepper.

Servings and timing

Servings: Serves about 8 people
Prep time: ~15 minutes
Cook time: ~10 hours (8 hours low + 2 hours with veggies)
Total time: ~10–10½ hours

Variations

Stovetop option: I simmer the corned beef in a large pot on low heat for ~5 hours, adding veggies later (use 45 minutes per pound) The Modern Proper.
Flat vs point cut brisket: Flat cut is leaner and slices neatly, while point cut is more marbled and deeply flavorful The Cozy Cook.
Flavor tweak: I sprinkle mustard seeds on the cabbage or stir in a splash of cider vinegar for brightness.
Instant Pot option: I pressure-cook brisket for ~90 minutes and then steam the vegetables.

storage/reheating

I store leftovers in airtight containers with broth, keeping the beef and veggies together for moisture. They stay good in the fridge for up to 4 days. To reheat, I warm in a pot or slow cooker on low, adding more broth if needed. I don’t recommend freezing, as cabbage changes texture.

FAQs

Can I cook it on the stove instead of slow cooker?

Absolutely—I simmer the brisket in a large stovetop pot for about 45 minutes per pound, then add veggies near the end.

Do I need to slice it right away?

No—I let the meat rest for about 15 minutes after cooking to let the juices settle before slicing against the grain.

How do I know when vegetables are done?

I pierce them with a fork—they should be tender but not falling apart, usually after cooking with the meat for about 2 hours.

Conclusion

I find this Corned Beef and Cabbage to be the ultimate slow-cooker comfort meal—rich, tender, and full of flavor without much effort. It makes my house smell amazing, warms everyone’s belly, and feels extra special for family dinners or St. Patrick’s Day. I hope it brings the same joy and coziness to your table as it does to mine!