Corned Beef and Cabbage

I stumbled onto this corned beef and cabbage recipe back in February and it's honestly changed my life! Most corned beef I've had over the years has been tough and bland - you know, the kind where you're secretly looking for the A1 sauce. But this version? My god - it's so tender you can cut it with a fork, and the flavor is incredible. I've made it three times now and the secret is definitely that combo of beer and chicken broth with a tiny bit of Dijon thrown in.

I made this for my family's St. Patrick's Day dinner this year and my uncle Mike (who's the pickiest eater I know) had thirds. THIRDS! He even asked for the recipe, which in 15 years of family gatherings has never happened before.

Perfect Ingredients

Meat Selection

Try to get corned beef that comes with its own seasoning packet - it's usually better. I prefer the point cut because it has more fat running through it which makes it juicier. Flat cut looks prettier when sliced if that matters to you, but isn't quite as tender. Either one works fine - I've tried both and they're both good in different ways.

Cooking Liquid

That mix of chicken broth and beer is where the magic happens. Don't use anything too fancy or hoppy for the beer - I just use whatever's in the fridge (usually Bud Light). Regular chicken broth is fine, but I sometimes use low-sodium since the meat is already salty. Don't skip the Dijon - I was tempted to once but it really does add something special.

Vegetable Components

Definitely use Yukon gold or red potatoes - I made it once with russets and they turned to mush. Cut your carrots pretty thick so they don't disappear during the long cooking time. Fresh cabbage added later is key - don't throw it in at the beginning or you'll regret it. The onions practically melt into the broth and give everything this sweet depth.

The first time I made this, I used some fancy IPA we had left from a party. Big mistake! The bitter beer made everything taste weird. Now I just use whatever light beer we have around and it works perfectly.

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Simple Preparation

Setting Up the Slow Cooker

First, pour your beer and broth into the slow cooker and whisk in a spoonful of Dijon. Then plop the corned beef in fat-side up (that part's important). Sprinkle that seasoning packet all over it, then dot the top with sliced garlic. I arrange the onion wedges around the sides like they're tucking the meat in for its long nap.

Strategic Vegetable Placement

This part might sound fussy but it makes a difference - pack your carrots and potatoes around the edges of the pot, leaving the middle open. They cook more slowly this way and don't turn to complete mush during the long cooking time. Plus, you need that middle space for the cabbage later.

Adding the Cabbage

After about 8 hours on low, open that lid (try not to drool from the smell) and tuck your cabbage wedges into the middle. Push them down into the liquid as much as you can, then close it up and let it go another 2 hours. The cabbage gets tender but not gross and soggy this way.

I learned about adding the cabbage later the hard way. The first time I made this, I threw everything in at once and ended up with this sad, gray cabbage mush that nobody would touch. Now it stays bright and has actual texture.

My neighbor Barb makes corned beef every year and always does it on high for 4-5 hours. I tried it that way once and while it was edible, it wasn't nearly as tender as the low-and-slow method. Some things just can't be rushed.

Serving Suggestions

This is pretty much a complete meal on its own, but I always make some Irish soda bread to go with it. There's something about using fresh bread to soak up all those amazing juices that makes everything even better. I put out a little dish of good mustard and some horseradish sauce on the side for people who want an extra kick. My husband likes the horseradish, but I'm a mustard girl myself. When I'm serving company, I arrange everything on my grandma's old serving platter - meat in the middle sliced not too thin, with the vegetables all around it. A sprinkle of parsley makes it look fancy, and nobody needs to know how easy it was to make.

Leftover Magic

If you're lucky enough to have leftovers (we rarely do), they make the BEST Reuben sandwiches the next day. Just pile the meat on rye bread with some sauerkraut, Swiss cheese, and Russian dressing, then grill it until melty. Heaven. My husband loves when I chop up the leftovers for breakfast hash with a fried egg on top. And last time, I threw some chopped corned beef into mac and cheese with a little mustard and it was amazing. I even sent some leftover meat in my kid's lunch in a sandwich and his friends were all jealous. Not bad for a dish that basically cooks itself!

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Chef's Notes

The meat is already pretty salty from its brine, so hold off on adding any salt until you taste it. Don't cut your vegetables too small or they'll disappear during the long cooking time. Leave the core intact when you cut your cabbage wedges so they don't fall apart in the pot.

This recipe has completely changed how I feel about corned beef and cabbage. It's gone from that once-a-year duty meal to something we actually look forward to. There's something so satisfying about coming home to a house that smells amazing and a dinner that tastes like you slaved over it, when really you just threw everything in a pot and walked away. That's my kind of cooking!

Frequently Asked Questions

→ What's the difference between flat cut and point cut corned beef?

Flat cut is leaner and slices more uniformly, making it ideal if presentation is important. Point cut has more marbling for potentially more tender results, but doesn't slice as cleanly.

→ Can I substitute something for the beer in this recipe?

Yes, you can simply use additional chicken or beef broth instead of beer if you prefer not to cook with alcohol.

→ Why cook the cabbage for only the last 2 hours?

Adding cabbage during only the final cooking time prevents it from becoming mushy and overcooked, ensuring it maintains some texture while still absorbing the delicious flavors.

→ What can I do with leftover corned beef?

Leftover corned beef is fantastic in Reuben sandwiches, corned beef hash, added to soups, or diced into omelets and scrambled eggs.

→ Can I make this on the stovetop instead of a slow cooker?

Yes! Simmer the corned beef with broth, beer and seasonings for about 2½ hours, then add potatoes and carrots for 25 minutes, and finally cabbage for the last 15 minutes.