Simple Corned Beef & Cabbage

There’s something timeless about corned beef and cabbage. It’s simple, hearty, and quietly simmers while it fills the house with an unmistakable savory aroma. Tender slices of brisket, buttery potatoes, sweet carrots, and cabbage that soaks up all that flavorful broth, that's a perfect chilly day comfort food.

The best part? It doesn’t require babysitting. Whether you prefer the low-and-slow ease of a slow cooker or the weeknight speed of an Instant Pot, this classic comes together beautifully with minimal effort and maximum payoff.

Ingredients

• 1 (2–3 lb) corned beef brisket
• 8 cups beef broth (or enough to fully cover the brisket)
• 1/2-1 lb baby potatoes (cut larger potatoes in half)
• 2–3 carrots, peeled and cut into chunks
• 1 yellow onion, quartered
• 1 head green cabbage, cut into wedges
• 1–2 tbsp butter
• Freshly ground black pepper

Stovetop or Slow Cooker Corned Beef & Cabbage

Instructions

1. Place the corned beef in a large Dutch oven over medium-high heat or a slow cooker set to high.
2. Add enough broth to fully cover the meat.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cover and cook for about 2½ hours, until the beef is starting to get tender
5. Add the potatoes, carrots, and onion to the pot. Simmer for 15–20 minutes.
6. Then add the cabbage wedges and continue cooking another 10–15 minutes, until the vegetables are tender and the beef is fork-tender.
7. Remove the corned beef from the pot and let it rest on a cutting board for 10–15 minutes.
8. Slice thinly against the grain for the most tender texture.
9. To serve: Arrange the sliced beef on a platter with the vegetables. Spoon a little broth over the top to keep everything juicy. Add a pat of butter to the vegetables if you like, and finish with freshly ground black pepper.

Instant Pot Corned Beef & Cabbage

1. Place corned beef on the trivet inside the Instant Pot. Add broth to cover.
2. Seal and cook on High Pressure for 75 minutes (for a 2–3 lb brisket).
3. Allow a 15-minute natural release, then quick release remaining pressure.
4. Remove the brisket and set aside to rest.
5. Add potatoes, carrots, onion, and cabbage directly to the broth.
6. Seal and cook on High Pressure for 3–4 minutes, then quick release.
7. Slice the brisket against the grain. Serve with vegetables and ladle broth over the top, as above.