Can I make this in an Instant Pot?

You totally can, but you’ll want to check your model’s times and liquid amounts. The slow cooker or stovetop methods are classic for that fall-apart texture.

What’s the best beer to use?

Any mild, light beer works—think lagers or light ales. Avoid anything super hoppy or bitter. Not a beer drinker? Just swap for more broth!

Can I skip the cabbage (or use something else)?

Sure! But honestly, the cabbage gets buttery and sweet in the broth. If you want to sub, try Savoy cabbage or even Brussels sprouts for a twist.

How do I keep leftovers from drying out?

Store them in a bit of the cooking liquid in an airtight container. For reheating, splash with extra broth and cover so it stays juicy.

Tender Corned Beef and Cabbage

Description

A cozy, fork-tender classic featuring corned beef, buttery potatoes, sweet carrots, and cabbage, slow-cooked for unbeatable flavor. Perfect for St. Patrick’s Day or a comforting Sunday dinner.

Ingredients

Scale

2 cups chicken broth
1 cup beer (or extra broth)
1 tablespoon Dijon mustard
3½–4 lbs corned beef brisket (with seasoning packet)
4 garlic cloves, peeled and sliced
2 bay leaves
1 yellow onion, sliced
1 lb carrots, cut in chunks
2 lbs baby Yukon gold potatoes, halved
1 small head green cabbage, cut into 1½-inch wedges
Fresh parsley, chopped (for serving)
Butter, salt, and pepper (for serving)

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Instructions

Pour chicken broth, beer, and Dijon mustard into your slow cooker.
Add the corned beef (discard the package juices), sprinkle seasoning packet, garlic, and bay leaves on top. Nestle onion slices around the beef.
Arrange carrots and potatoes tightly around the beef, leaving space in the center.
Cover and cook on LOW for 8 hours.
Add cabbage wedges on top. Cover and cook 2 more hours (10 hours total).
Remove veggies to a platter and tent with foil. Transfer beef to a board, tent, and let rest 15 minutes.
Slice corned beef against the grain. Arrange on platter with veggies. Sprinkle with parsley and serve with butter, salt, and pepper.

Notes

Use Yukon gold or red potatoes for best texture. Let the beef rest before slicing for juicy, tender slices. Store leftovers with a bit of cooking liquid to keep everything moist. Freezes beautifully for up to 4 months.

Prep Time: 15 minutes
Cook Time: 10 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 4g
Sodium: 1350mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 34g
Cholesterol: 110mg