So maybe corned beef and cabbage really didn’t originate in Ireland, however, it has become a meal time tradition on St. Patrick’s Day here in America.  

corned beef and cabbage
Corned beef and cabbage – An American Irish Tradition

And if you are wondering about what the term corned beef means, don’t be fooled, it doesn’t have anything to do with corn. The term comes from the how the meat is cured.  The technique traditionally used included large grains of rock salt, aka ‘corns’, which then resulted in the term corned beef. 

We love to cook corned beef in the slow cooker all day. Although this year, I’ve also included the instructions for the Instant Pot/Pressure Cooker users.  Both cooking techniques will result in fall apart corned beef and cabbage which will have everyone begging for more, especially when served with Irish Soda Bread.

If you are lucky enough to have leftovers, the corned beef makes delicious Reuben sandwiches the next day!

Corned Beef and Cabbage Recipe

INGREDIENTS:

corned beef and cabbage
Corned beef – fat side up, placed in the pot with the both, onions and garlic

3-4 flat cut corned beef brisket with seasoning packet
4 cups of beef/chicken broth
1 large onion, cut in 8 chunks
8 cloves of garlic
6 medium red potatoes, quartered
3 large carrots, cut into 2-inch pieceS
1 small cabbage, cut into 6 wedges

INSTRUCTIONS:

1. Rinse the corned beef under cold water to remove excess salt and any gel that has formed.

Slow Cooker Instructions:

2. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables, fat side up. Sprinkle on the spices from the packet, cover, and set the cooker on High.

3. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Instant Pot/Pressure Cooker Instructions:

2. Put the seasoning packet, broth, onion and garlic in the pressure cooker. Put the rack in the pressure pot. Place corned beef on rack with the fat side up. 

3. Lock the lid in place and set the valve on sealing.  Select High Pressure (or Meat) and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

4. Using silicone gloves, remove the rack and brisket and place on a plate. Cover the corned beef with aluminum foil until ready to serve.

5. Add the potatoes and carrots to the broth and place cabbage wedges on top. Lock the lid in place. Select High Pressure and set the timer for 5 minutes. Quick pressure release. Remove from broth and serve with the corned beef. 

*Hint, add broth over top of the beef and vegetables for an extra moist meal. 

Enjoy!

Mary and Jim

To receive our articles each week, sign up to follow the blog via email in the right hand column above, “Like” us on Facebook, or follow us on Twitter. You can also check out our book, Growing Simple, available on Amazon.com. This post may contain affiliate links.


Corned Beef and Cabbage
Serves 6
Write a review
Print
Ingredients
  1. 3-4 flat cut corned beef brisket with seasoning packet
  2. 4 cups of beef/chicken broth
  3. 1 large onion, cut in 8 chunks
  4. 8 cloves of garlic
  5. 6 medium red potatoes, quartered
  6. 3 large carrots, cut into 2-inch pieces
  7. 1 small cabbage, cut into 6 wedges
Instructions
  1. Rinse the corned beef under cold water to remove excess salt and any gel that has formed.
Slow Cooker Instructions
  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables, fat side up. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Instant Pot/Pressure Cooker Instructions
  1. Put the seasoning packet, broth, onion and garlic in the pressure cooker. Put the rack in the pressure pot. Place corned beef on rack with the fat side up.
  2. Lock the lid in place and set the valve on sealing. Select High Pressure (or Meat) and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  3. Using silicone gloves, remove the rack and brisket and place on a plate. Cover the corned beef with aluminum foil until ready to serve.
  4. Add the potatoes and carrots to the broth and place cabbage wedges on top. Lock the lid in place. Select High Pressure and set the timer for 5 minutes. Quick pressure release. Remove from broth and serve with the corned beef.
Notes
  1. Hint, add broth over top of the beef and vegetables for an extra moist meal.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

6 thoughts on “Corned Beef and Cabbage Recipe – An American Irish Tradition

  • March 16, 2017 at 9:12 am
    Permalink

    I made this recipe in my crockpot last night and it was great! Thank you so much for sharing it. It will be definitely be added to my recipe box!

    • March 16, 2017 at 9:15 am
      Permalink

      Thank you Zenda! I am glad you enjoyed it.

  • March 14, 2017 at 3:40 pm
    Permalink

    What is a 3-4 flat cut cornered Brisket? How much water needed for Pressure cooker. Where does one get the seasoning packet or otherwise what is in the Seasoning Packet and how much of each ingredient?

    • March 14, 2017 at 5:57 pm
      Permalink

      Hi Yvonne We bought our Corned Beef at our local grocery store. It is a beef brisket that has been cured with salt. The seasoning packet comes standard in the package with the beef. I used 4 cups of chicken broth for the pressure cooker, but you could substitute that with beef broth or even water if you wanted to. Hope this helps!

  • March 14, 2017 at 10:11 am
    Permalink

    I love your recipes! How much water do you need for this one?

    • March 14, 2017 at 5:55 pm
      Permalink

      Thank you! We used 4 cups of chicken broth, but you could use beef broth or even water.

Comments are closed.

Subscribe To Our Newsletter

Join Our Mailing List To Get Our Free Gardening Tips, Recipes and DIY Tips Delivered Straight To Your Inbox!

You have Successfully Subscribed!

%d bloggers like this: