Easy One Pot Corned Beef and Cabbage

Side view of tender pieces of corned beef with red potatoes and small carrots in a white bowl ready for serving.

Easy One Pot Corned Beef and Cabbage

Recipes for Corned Beef and Cabbage are often considered a quintessential Irish fare for St. Patrick's Day. A moist, tender and intensely, beautifully flavored brisket with comfort food favorites of potatoes, carrots, and cabbage.

Prep Time20

Cook Time1 50

Total Time2 10

Servings: servings

Calories: 247kcal

Author: Stephanie Wilson

Ingredients

8 small red potatoes
2 cups baby carrots
1 small onion quartered
2-4 pounds corned beef brisket rinsed and trimmed
2 tablespoons pickling spice
1 teaspoon garlic minced
½ head cabbage cored and cut into wedges

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Instructions

Stove Top:

Place the corned beef in a large pot or Dutch oven and cover with water. Add the pickling spice and garlic. Cover the pot and bring it to a boil. Reduce the heat and simmer for about 50 minutes per pound or until very tender.
Add the whole potatoes, carrots, and onion to the pot. Cook until the vegetables are almost tender. Then add the cabbage wedges and cook for 15 minutes more. Remove meat and let rest 15 minutes.
Place vegetables in a bowl, reserve the cooking broth, and slice the meat across the grain.

Slow Cooker:

Place potatoes, carrots, and onion in a 6-quart slow cooker. Pour 3-4 cups of water over the vegetables, enough to just cover. Place the corned beef brisket over the vegetables. Sprinkle with pickling spice and minced garlic, cover, and cook on HIGH for 7-8 hours.
One hour before the brisket is done, add the cabbage, cover, and continue to cook for that additional hour.
Remove the corned beef brisket to a serving platter and slice thinly across the grain. Serve with vegetables.

Instant Pot

Cooking your corned beef in an Instant Pot is easy, super tender, and flavorful. Here is our Instant Pot Corned Beef and Cabbage recipe.

Notes

Potatoes: Other waxy potatoes (floury potatoes will collapse when subjected to slow cooking) can be substituted, as well as regular carrots, cut into batons roughly the size of baby carrots or into thick disks cut on the diagonal.

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