Can I cook everything together from the start?

You can , but your veggies will be mushy and your potatoes a little sad. For best results, add carrots and cabbage later and roast potatoes separately.

Do I need to rinse the corned beef?

Nope! Just drain the brine. Rinsing doesn’t actually make much difference in saltiness.

How do I slice corned beef so it stays tender?

Let it rest first, then find the direction the muscle fibers run and slice across them (against the grain).

Can I freeze leftovers?

Absolutely! Slice the beef, cool completely, and freeze in airtight bags up to 6 months. Thaw overnight in the fridge and gently reheat with a splash of broth.

Best Corned Beef Recipe

Description

Ultra-juicy, fall-apart tender corned beef with flavorful veggies and zero mushiness—perfect for St. Patrick’s Day or anytime comfort food cravings hit.

Ingredients

Scale

4 lbs corned beef brisket, flat or point cut, with spice packet
2 tbsp oil (for searing)
1½ cups beef broth
3 tbsp whole grain mustard
6 garlic cloves, smashed
1 large onion, sliced into wedges
15–20 whole peppercorns (or lots of fresh cracked pepper)
8–10 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
2 lbs carrots, peeled and quartered
½ cup butter (1 stick)
1 large head green cabbage, cut in wedges
1 tsp kosher salt (for cabbage)
2 lbs red potatoes, roasted
Horseradish sauce, for serving
Parsley and/or chives, for garnish

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Instructions

Sear corned beef on both sides in hot oil until golden.
Mix broth and mustard, pour into pan to deglaze, then add everything to your slow cooker.
Add garlic, onion, peppercorns, thyme, bay leaves, and spice packet.
Cover and cook on LOW for 6–7 hours.
Add carrots on top, cook 1–2 hours more.
Sauté cabbage in butter with salt for 10 min, add on top, cook 30–60 min.
Rest beef 10 min, slice against the grain. Serve on platter with carrots, cabbage, and roasted potatoes. Garnish with parsley/chives.
For oven method: Sear beef in Dutch oven, remove, deglaze with broth/mustard.
Return beef, add all spices/herbs, cover and roast at 300°F for 2 hours.
Add carrots, cook 1 hour. Sauté cabbage in butter, add to pot for last 30–60 min.
Rest, slice, and serve as above.

Notes

Roast potatoes separately at 425°F with oil and salt for 25–30 minutes for crispy edges. If your spice packet is small, add mustard seed, coriander, or a pinch of clove. Store beef and veggies separately in airtight containers for 4–6 days or freeze beef for 4–6 months.

Prep Time: 20 minutes
Cook Time: 9 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 1350mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg