Corned Beef and Cabbage

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CORNED BEEF – Corned beef brisket is the heart of this dish, and the slow cooking process transforms it into a melt-in-your-mouth meal. It comes pre-brined, which means it’s already packed with flavor, but it also needs a long cook time to break down the connective tissue and become tender. The fat cap on top adds moisture, so don’t trim it off before cooking—it helps baste the meat as it simmers. When it’s done, let it rest before slicing and always cut against the grain to get the most tender pieces.

SEASONING – The spice packet that comes with corned beef is what gives the broth its signature flavor. It usually includes mustard seeds, coriander, black peppercorns, and bay leaves, all of which add warmth and depth. Some also include allspice or crushed red pepper for a bit more kick. If your corned beef didn’t come with one, you can make your own with a similar mix. The seasoning goes right on top of the meat before cooking, so it infuses the broth and seasons everything as it cooks.

GARLIC AND ONION – These two ingredients are small but mighty in this dish. Onion adds a subtle sweetness, while garlic brings a rich, savory depth. Both help balance out the saltiness of the corned beef. A yellow onion works best because it holds up to long cooking, but white or sweet onions will do just fine. Garlic is best freshly minced, but if you’re in a pinch, pre-minced from a jar will still add good flavor.

STOCK – The best option here is low-sodium beef stock. Corned beef is already well seasoned, so a regular beef broth might make it too salty. Low-sodium gives you more control over the final flavor. If you don’t have beef stock on hand, you could use beef broth in place of the beef stock, but will result in a little less flavorful corned beef. 

POTATOES – Gold potatoes are the best choice because they hold their shape well and have a naturally buttery texture that complements the corned beef. They cook up soft but not mushy, which is exactly what you want. Red potatoes are another good option, but russets tend to break down too much in the slow cooker. If you want the potatoes to absorb more of the cooking liquid, cut them into smaller pieces. If you prefer them to hold their shape, keep them in larger chunks.

CABBAGE – Green cabbage is the classic choice, and for good reason. It softens beautifully as it cooks, soaking up the flavorful broth without getting too soggy. If you like your cabbage with a little more bite, add it later in the cooking process. Some people prefer to cut it into thick wedges, while others like it in smaller pieces. Wedges will hold their shape better, but smaller pieces will be more infused with flavor. Either way, the key is not to add it too soon, or it can overcook and turn mushy.

How To Make Corned Beef and Cabbage

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Leftover Corned Beef and Cabbage keeps well, but a little care goes a long way in maintaining the best texture. Store everything in airtight containers in the refrigerator for up to four days. If possible, keep the beef, cabbage, and potatoes separate—potatoes can soak up too much liquid and become mushy, while cabbage can break down faster when stored with the meat. Keeping them separate also makes reheating easier.

FREEZE – Corned beef freezes beautifully, but potatoes don’t hold up as well. If you’re planning to freeze leftovers, slice the corned beef and wrap each portion tightly in plastic wrap before placing it in a freezer-safe bag or container. This prevents freezer burn and helps it stay moist. Label it with the date, and it will keep for up to three months. If you really want to freeze the cabbage, do it separately, and expect a softer texture once thawed.

REHEAT – The best way to bring leftover Corned Beef back to life is in a skillet over low heat with a splash of broth. This keeps it moist and helps restore some of the tenderness. If you’re short on time, the microwave works, but heat in short intervals and cover the dish with a damp paper towel to keep it from drying out. For a larger portion, warming it in a low oven with a bit of broth works well too.

MAKE AHEAD – If you want to save time, cooking the corned beef a day ahead can actually improve the flavor. Let it cool in its broth and refrigerate it overnight to help it stay moist. When you’re ready to serve the Corned Beef and Cabbage, gently reheat on the stovetop or in the slow cooker with a little of its cooking liquid. The potatoes and cabbage are best cooked fresh, but you can prep them ahead by chopping and storing them in airtight containers in the fridge.

More Easy and Delicious St. Patrick’s Day Recipes

Corned Beef Hash

Irish Soda Bread

Crockpot Beef Stew

Easy Shepherd’s Pie

Reuben Pizza

Serving Suggestions

BEET SALAD – A bright, tangy beet salad adds a fresh contrast to the rich, salty corned beef. The natural sweetness of the beets pairs beautifully with a light vinaigrette, and a touch of citrus or goat cheese can bring even more balance to the meal. Whether you go for roasted beets or a classic pickled version, this side dish brings color, freshness, and a little acidity to round out the plate.

HORSERADISH SAUCE – This creamy, tangy sauce cuts through the richness of the beef and adds just the right amount of heat. If you like a little kick with your corned beef, this is the way to go. You can make it with sour cream, prepared horseradish, and a splash of lemon juice for brightness. It’s simple, but it completely transforms the dish.

IRISH SODA BREAD – This hearty, slightly tangy bread is a perfect match for Corned Beef and Cabbage. It has a dense but tender crumb, making it ideal for soaking up the flavorful broth. Traditional versions are made with just a few simple ingredients, so if you’ve never baked bread before, this is a great place to start. Serve it warm with a little butter for the best experience.

COLCANNON – If you love mashed potatoes, colcannon takes them to another level. This traditional Irish dish blends creamy mashed potatoes with sautéed cabbage and scallions for extra flavor and texture. It’s a great way to add even more cabbage to your meal while making sure every bite is rich, buttery, and full of comforting flavor.

Recipe Success Tips

SLICE AGAINST THE GRAIN – Corned beef has long muscle fibers, and how you slice it makes all the difference. Cutting with the grain leaves you with tough, chewy pieces, but slicing against the grain shortens those fibers, making every bite tender. Look for the natural lines running across the meat, then slice perpendicular to them for the best texture.

ADD THE CABBAGE LAST – Cabbage softens quickly, so if it goes in too early, it can turn mushy and lose its structure. The sweet spot is adding it during the last two hours of cooking, giving it enough time to soak up all the flavorful broth while still holding its shape. If you like your cabbage with a little more bite, wait until the last hour instead.

DON’T SKIP RESTING TIME – As tempting as it is to slice into the corned beef right away, giving it at least ten minutes to rest is worth it. This pause lets the juices redistribute throughout the meat instead of running out onto the cutting board. A rested corned beef is a juicy corned beef, so be patient—it’s worth it.

USE LOW SODIUM BROTH – Corned beef already brings plenty of salt to the table since it’s been brined. A regular broth can push it over the edge, leaving you with an overpoweringly salty dish. Low sodium beef broth gives you all the rich, meaty flavor without overdoing the salt, making the final dish much more balanced.

CHECK FOR DONENESS – Slow cookers can vary, so cooking times are more of a guide than a rule. The best way to tell if your corned beef is done is by testing it with a fork. It should be tender enough that a fork slides in easily and the meat shreds slightly at the edges. If it still feels firm, give it another hour or so—it only gets better with time.