cooking/recipes/irish/corned-beef-and-cabbage/corned-beef-and-cabbage.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Corned Beef and Cabbage	corned-beef-and-cabbage	2026-03-29	2026-03-29	irish	irish meat	480	20	9	jake	Slow-cooked corned beef brisket with potatoes, carrots, and cabbage in a Guinness broth.	false	true	./assets/corned-beef-and-cabbage.jpg

:::photos :::

:::ingredients

• 2 lbs red potatoes, quartered
• 1 lb carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1 small onion, quartered
• 1 corned beef brisket with spice packet (3 to 3½ lbs)
• 8 whole cloves
• 6 whole peppercorns
• 1 bay leaf
• 1 bottle (12 oz) Guinness stout or reduced-sodium beef broth
• ½ small head cabbage, thinly sliced
• Prepared horseradish, for serving :::

:::instructions

1. Add potatoes, carrots, celery, and onion to a 6-qt slow cooker. Place the corned beef brisket on top (discard or save the spice packet).
2. Place cloves, peppercorns, and bay leaf on a piece of cheesecloth. Gather the corners and tie with string to make a sachet. Add to the slow cooker.
3. Pour the Guinness over everything.
4. Cook covered on low for 8-10 hours, until the meat and vegetables are tender. Add the cabbage during the final hour.
5. Remove and discard the spice sachet. Slice the beef diagonally across the grain into thin pieces.
6. Serve with the vegetables and horseradish on the side. :::

:::notes

Sweetness

• Use brown sugar or honey with the beef to add complexity to the finished flavor.

Slicing the Beef

• Always slice corned beef against the grain or it will be tough and stringy. :::

:::references

• Reference Recipe HERE :::

::card