Corned Beef

Make the best corned beef for St. Patrick’s Day with this slow cooker, stovetop, or Instant Pot recipe—complete with cabbage, carrots, and red potatoes!

Course Main Dish

Cuisine American, Irish

Keyword beef, corned beef, dutch oven, instant pot, Irish, slow cooker, St. Patrick's Day

Dietary Needs Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Paleo, Whole30

Meat Beef

Cooking Method Dutch Oven, Instant Pot, Slow-Cooker

Prep Time 15

Cook Time Varies 10

Total Time 10 15

Servings servings

Calories 794kcal

Author Stephanie Lynch

Equipment

Ingredients

5 lb corned beef brisket flat cut or point cut, with seasoning packet or homemade beef seasoning
6 cups beef broth or cold water
1 tbsp pickling spice if not using the included packet
1/2 head green cabbage cut into cabbage wedges
1 cup baby carrots

Instructions

Slow Cooker Corned Beef (Low & Slow All Day)

Place the entire brisket (fat side up) in a slow cooker
Add enough beef broth or cold water to cover the meat
Sprinkle with seasonings
Cook on low heat for 8–10 hours, or on high heat for 5–6 hours, until fork tender
Add potatoes, carrots, and cabbage wedges during the last 2 hours
Remove meat to a cutting board, tent with aluminum foil, and rest 10 minutes before slicing

Instant Pot Corned Beef (Quick & Tender)

Place the brisket and seasonings in the pot
Add 4–6 cups of water
Seal and cook on high pressure for 90 minutes (for 3 lb) to 110 minutes (for 5 lb)
Natural release for 10 minutes, then quick release
Remove the meat and add vegetables
Pressure cook for 5 more minutes
Let rest before slicing against the grain for tender meat

Dutch Oven or Large Pot (Stovetop Method)

In a Dutch oven, cover brisket with cold water or beef broth
Add the seasonings
Bring to a boil over medium heat, reduce to a simmer
Cover and cook on low heat for 3–4 hours until tender
Add vegetables in the final hour of cooking time
Slice across the grain and serve warm

Nutrition