The Best Corned Beef and Cabbage
This Corned Beef and Cabbage recipe is easy to make. Ale braised corned beef is roasted with simple ingredients and paired with a caramelized pan roasted cabbage to create a dish that goes beyond the usual boiled dinner. Instructions are included for both the oven and slow cooker or crock pot.
Corned Beef and Cabbage
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Every year, on St. Patrick’s Day, we had corned beef and cabbage for dinner that was cooked in the slow cooker all day long. The smell of the cabbage was simply overwhelming….filling the house with the off-gasses from the vegetable that, by the end of the day, made me want to eat anything OTHER than corned beef and cabbage.
It was like I could taste it all day…so, why bother eating it. I was ready for something else. Like Bangers and Mash….or peanut butter or jelly.
When I moved out on my own, I vowed to never make Corned Beef and Cabbage ever again.
I LOVE corned beef and I really LOVE cabbage…maybe the problem is in the preparation.
Maybe the cabbage needs a little extra love all on it’s own so it doesn’t start to smell like a week old garbage pail in 90 degree heat. Get what I’m saying here?
So, I created…the BEST Corned Beef and Cabbage recipe on the planet. Maybe not the best on the planet but if you’ve ever been to Katz’s Deli in New York City…..this corned beef rivals it.
What Is Corned Beef?
Corned beef is a salt cured beef brisket commonly used in braising with cabbage in celebration of St. Patrick’s Day. The term “corned beef” comes from the process used to cure the beef using large grained rock salt called “corns” of salt.
How to Make It
My favorite way to cook Corned Beef is in the oven but I also like a good Crock Pot Corned Beef and Cabbage for the ease of preparation and the fact that I don’t have to be home to pull it out of the oven when it’s done cooking.
Now, we’re not curing our own beef here so don’t run away. But you’re creating two very simple dishes and then serving them together. It’s pretty simple.
The Corned Beef is braised in ale (or a lager if you’re not an ale fan) with a few carrots, celery and spices for 3 hours. (or 6-7 hours on low in the slow cooker/crock pot) Yep, it’s long but you can do this.
And the cabbage is fried in a skillet with some onions until they begin to caramelize then finished off with a quick roast in the oven. This prevents the cabbage from making everything taste and smell like cabbage…it also prevents the cabbage from becoming overwhelmed with the salty corned beef flavor.
What you get is a deep, rich flavor of sweet and salty that will completely blow your mind.
How to cook Corned Beef and Cabbage in the oven
- In a large skillet, heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes.
- Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat.
- Transfer the brisket to the slow cooker.
- Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf.
- Cover and cook in the slow cooker on low for 6-7 hours.
- When the brisket has one hour left of cook time, heat the olive oil in a large skillet.
- Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage.
- Cook until wilted and beginning to caramelize. Season with salt and pepper.
- Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes.
- When the brisket is done, it should be tender enough to pull apart with a fork.
- If it’s still tough, continue to cook for an additional 30 minutes.
- Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
How To cook Corned Beef and Cabbage in the CrockPot
- In a large skillet, heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes.
- Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat.
- Transfer the brisket to the slow cooker.
- Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf.
- Cover and cook in the slow cooker on low for 6-7 hours.
- When the brisket has one hour left of cook time, heat the olive oil in a large skillet.
- Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage.
- Cook until wilted and beginning to caramelize. Season with salt and pepper.
- Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes.
- When the brisket is done, it should be tender enough to pull apart with a fork.
- If it’s still tough, continue to cook for an additional 30 minutes.
- Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
- It’s so easy to make a slow cooker corned beef recipe from the oven version and it works well for busy family dinners!
You can choose to use the little packet of corned beef spices that come with the brisket for extra flavor it you want, sometimes I just make my own corned beef spices with dry mustard, dried thyme, mustard seeds and a bay leaf.
This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.
What To Serve With It
- Super easy Caramelized Cabbage and Onion Colcannon
- Mini Soda Bread Muffins….sooo cute and tasty!
- Make it a meaty dinner with simple Bangers and Mash
- Serve it up with a Nutty Irishman
- Finish with a sweet treat, Nutty Irishman Cupcakes
- Or THESE Bailey’s Irish Cream Scones
Trust me when I say….once you try the Very Best Corned Beef and Cabbage recipe, you will never make it any other way again.
More Easy Family Dinner Recipes
- The BEST Stuffed Cabbage Rolls ever made
- Super simple Stuffed Cabbage Roll Soup
- Easy Beef Cabbage Soup…a great way to use up that leftover cabbage that didn’t fit in the pan.
- Leftover corned beef? Try these easy Mini Reubens!
The leftovers are incredible in a reuben the next day or this easy Reuben Casserole….so good, in fact, you will not be saving this recipe for once a year any longer.
Want more simple recipe inspiration? Follow us on Instagram!
Get the Recipe: The Very Best Corned Beef and Cabbage
Ingredients
- 1 tablespoon canola oil
- 3 pound corned beef brisket
- 12 ounces ale or lager
- 24 ounces water
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard seeds
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion, about one large onion
- 1 head savoy or green cabbage, core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- If oven cooking, preheat the oven to 300 degrees.
- In a large dutch oven (or skillet, if cooking in the slow cooker), heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat. (If cooking in the slow cooker, transfer the brisket to the slow cooker at this time.)
- Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. Cover and transfer to the oven for 3 hours. (Or cover and turn the slow cooker on low for 6-7 hours.)
- When the brisket has one hour left of cook time, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage. Cook until wilted and beginning to caramelize. Season with salt and pepper.
- Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes. (The onions and cabbage should start to turn golden brown and caramelize.)
- When the brisket is done, it should be tender enough to pull apart with a fork. If it’s still tough, continue to cook for an additional 30 minutes. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
Video
125 Comments on “The Best Corned Beef and Cabbage”
Perfect! A guest that only eats meat and potatoes when back for seconds on the cabbage!
YES! I love to hear that!
With an hour left, Am I suppose to transfer the brisket to the skillet with the cabbage and onions if cooking in the slow cooker and then roast all together?
No, please follow directions exactly as written. Thank you!
This was the most delicious corned beef I have ever made. I used three separate corned beef steaks totaling about 5.75 lbs, and did this in the slow cooker. I used 2 bottles of Smithwicks beer and did not need the full amount of broth/water. The cabbage prepared in this manner is so delicious. I will never go back to boiling my cabbage again. This is a keeper!
I prepared mashed potatoes in the instant pot and roasted asparagus and soda bread as sides. So delicious!!!
I love it! Boiled cabbage is just boo. LOL!
It’s in the slow cooker now! Though my briskets didn’t come with a flavor packet. Dubbled the recipe for 2-3lbs briskets! You said to core and slice the cabbage. Is it more wedge style slices or 1 to 2 inches? Can’t wait to try it!
It really doesn’t matter how you cut the cabbage, you can have bit pieces or little pieces. Smaller will yield more melt in your mouth cabbage.
Making this tomorrow for St. Paddy’s Day! Can’t wait!
Yay! Thank you!
Would Guinness be a good choice? 🙂
YES! Perfect!
Ha! I think your blog is the only one I’ve ever read that I didn ‘t spot typos! I do have to say I am thrilled to find a way to make the stinky cabbage my husband insists on every St Patrick’s day!!!!! Forever in your debt! Oh, also, pinned your Bangers and Mash recipe. LOVE me some Bangers!!!
LOL!!! I’m still finding some typos myself but I try my best not to be lazy. Bangers are the best! So glad you love them.
Hi there, Looking forward to trying this! We’re not big drinkers so don’t typically have beer in the house. I’ll be buying a bottle specially for this recipe. Do you have a brand of ale or lager that you prefer to use? Thank you!
I’m not a big beer drinker either so I usually pick up a lighter ale (pale ale) like Sierra Nevada or something from Sam Adams. Purists would go for a Guiness but it’s very hoppy!
Such a fun tradition to make for St. Patrick’s Day! Comforting and delicious!
It really is! It’s our favorite.
This is a great recipe! Making it again this year, as requested.
I love doing the cabbage & onions separately, never did like the overcooked cabbage that didn’t have much unique flavor.
This, with skillet potatoes, is great.
Of course, my wife will mash it all together in a big Buddha Bowl/Dragon Bowl.
Great recipe, highly recommend!
Thank you so much!
One of my favorite dishes! So delicious
Thank you!
I loved the addition of the ale to the broth… it made the whole dish! So tender and flavorful!
That’s my favorite part, thank you!
This is such a yummy, classic dish for this time of year. It’s hearty & filling & delicious!
I agree! Thank you!
Was delicious. I added potatoes to help absorb the salt. Also a friend gave me a glaze recipe to put on the beef when you put it in the oven with the onions and cabbage.
The ingredients for the glaze are: 2 tablespoons of Dijon style mustard, 3 tablespoons of brown sugar, 1 tablespoon of paprika Mix together & spread evenly over top of the meat. Bake @ 375 degrees in oven for 15 to 20 minutes or until glazed. Slice meat across the grain 1/4 inch thick.
That sounds incredible! Thank you for sharing your glaze recipe, too!
Do not use ale! I tasted the broth half way through. It was horrid. I drained it and am re seasoning it and using vegetable broth and beef broth. Hope it works.
Well, I’m sorry you didn’t like it but I wish you had just responded when you were finished cooking the recipe instead of in the middle. The braising liquid isn’t really meant to drink while the corned beef is cooking, it just adds flavor to the beef. I agree, alone the braising liquid isn’t the best but it really is what makes the Corned Beef the best ever. This recipe has been tested multiple times and tons of readers have loved it as much as I do. Thanks for giving it a try though.
I would love to make this recipe in my Instant Pot. Has anyone adapted this recipe for the pressure cooker?