Corned Beef and Cabbage Recipes

We've pulled 3 recipes for your corned beef and cabbage

Prepared Using Pressure Cooker/Instant Pot

  • 3-4 lb corned beef brisket or round
  • 1 small cabbage, cut into 6 pieces
  • 1 small onion, quartered
  • 6 cloves of garlic
  • 3-4 large carrots
  • 6 medium-sized red potatoes, quartered
  • 4 cups beef broth

Steps:

  1. Add 4 cups of beef broth to pressure cooker
  2. Add onion and garlic
  3. Add steamer basket (or skip this step if you don't have one)
  4. Add corned beef
  5. Close and lock lid. Press the Meat/Stew button and set time for 90 minutes. Be sure your vent is on Seal.
  6. Allow it to natural release for 10 minutes then turn steam release valve to venting to activate quick release.
  7. Pull corned beef out of pressure cooker and cover with foil.
  8. Add your cabbage, potatoes, and carrots. Replace the lid and lock it. Press the soup option and set the cook timer for 10 minutes.
  9. Once it finishes cooking, turn steam release valve to Venting to quick release.
  10. Once the steam has released, pull your veggies out and place them in a dish. Slice your corned beef and place it on top. To finish it off, spoon some of the liquid from pressure cooker over the corned beef and vegetables.

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Prepared in a Slow Cooker

  • 4 large carrots, cut into pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-size pieces
  • 4 cups water
  • 4 lb corned beef brisket or round
  • 6 oz beer
  • 1/2 head of cabbage

Steps:

  1. Place carrots, potatoes, onions into bottom of slow cooker, pour in water.
  2. Place corned beef on top of vegetables.
  3. Pour the beer over the corned beef.
  4. Cover and set cooker to High.
  5. Cook corned beef for 8 hours.
  6. An hour before serving, stir in cabbage and cook for 1 more hour.

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Prepare on Stovetop

  • 3 lb corned beef brisket or round
  • 10 small red potatoes
  • 5 carrots peeled and cut into 3-inch pieces
  • 1 large head of cabbage, cut into wedges

Steps:

  1. Place corned beef in large pot or Dutch oven and cover with water.
  2. Cover pot and bring to boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  3. Add whole potatoes and carrots and cook until the vegetables are almost tender. 
  4. Add cabbage and cook for 15 minutes.
  5. Place the vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

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Recipe for pressure cooker was taken from www.mom4real.com

Recipes for slow cooker and stovetop were taken from www.allrecipes.com