Corned Beef and Cabbage (One-Pot Irish-American) | CookOS

Corned Beef and Cabbage

Name: Corned Beef and Cabbage (One-Pot Irish-American)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Irish-American
Ingredients: 1 lb carrots, chopped; 1.5 lbs red potatoes, quartered; 1 large yellow onion, quartered; 4 cloves garlic, minced; 2 cups beef broth; 1 cup Guinness beer; 2 bay leaves; 2 tbsp apple cider vinegar; 3.5 lb corned beef brisket; 1 packet pickling spice (usually included with brisket); salt, to taste; black pepper, to taste; 1 medium head green cabbage, chopped; 4 tbsp butter; mustard, for serving

This one-pot corned beef and cabbage is a classic Irish-American dish featuring tender brisket, cabbage, potatoes, and carrots simmered in a savory broth spiked with Guinness beer and pickling spice. It's a complete meal that's as forgiving as it is flavorful.

⚡Slow Cooker

🌍Irish-American 🏷️Corned beef 🏷️Cabbage 🏷️Slow cooker 🏷️St patricks day

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🏷️Comfort food

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Total

8h 15m

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

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Ingredients

1 lb carrots, chopped
1.5 lbs red potatoes, quartered
1 large yellow onion, quartered
4 cloves garlic, minced
2 cups beef broth
1 cup Guinness beer
2 bay leaves
2 tbsp apple cider vinegar
3.5 lb corned beef brisket
1 packet pickling spice (usually included with brisket)
salt, to taste
black pepper, to taste
1 medium head green cabbage, chopped
4 tbsp butter
mustard, for servingoptional

15 Ingredients

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Instructions

1
Place the chopped carrots, quartered potatoes, and quartered onion into the bottom of a large slow cooker.
2
Add the minced garlic, beef broth, Guinness beer, bay leaves, and apple cider vinegar.
3
Place the corned beef brisket on top of the vegetables.
4
Sprinkle the contents of the pickling spice packet over the brisket, followed by salt and pepper.
5
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
6
One hour before the cooking time is complete, add the chopped cabbage to the slow cooker, submerging it in the liquid as much as possible.
7
During the last few minutes of cooking, add the pats of butter on top and replace the lid to allow it to melt.
8
Once cooked, remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain.
9
Serve the sliced corned beef with the cooked vegetables and cabbage, with mustard on the side.

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Tips & Notes

Pro tips

Rinse the corned beef brisket under cold water before cooking to reduce excess salt from the cure.
Keep the heat at a gentle simmer—vigorous boiling toughens the meat. The meat is done when a fork easily shreds the thickest part.
Add cabbage in the last 30 minutes so it stays tender-crisp rather than mushy.
Reserve 1 cup of cooking liquid before draining; it's excellent for reheating leftovers or making gravy.

Substitutions

Guinness beer → beef broth or red wine (increases liquid slightly if using broth)
Red potatoes → Yukon Gold or russet potatoes (adjust cooking time slightly; russets cook faster)
Apple cider vinegar → white vinegar or red wine vinegar (adjust quantity to taste)
Pickling spice packet → 1 tsp coriander seeds, ½ tsp mustard seeds, ¼ tsp allspice, 1 bay leaf, 3–4 peppercorns (if packet unavailable)

Storage & make-ahead

Store cooled corned beef and vegetables in an airtight container for up to 4 days. Reheat gently on the stovetop with reserved cooking liquid or a splash of broth.