Corned Beef & Cabbage is a Classic Recipe
Coming from an Irish american heritage, I prepare corned beef & cabbage often in our home. It is quintessential comfort food in my book. While not a traditional Irish dish, it embodies thoughts of Saint Patrick’s Day in many homes.
Saint Patrick’s Day is especially honored in our family as it was my Dad’s birthday as well as my younger sister’s birthday. Last year I posted quite a few recipes in honor of my dad … this one though is for my Sister.
If you are interested in some of the other traditional Irish inspired dishes on my blog be sure to check out
Irish Cow Custard Shake (Low Carb, THM S)
and we will now add this Corned Beef & Cabbage recipe to the mix.
Some things to remember when cooking corned beef & cabbage:
- A point cut will shred much easier than a flat brisket.
- If you want to “slice” your Corned Beef then you need to use a Flat Brisket and not a point cut.
- Make sure to cover your corned beef with water to ensure that the extra salt leeches out of the meat while cooking, adding cut turnips or radishes will help to soak up the extra salt and will season the vegetables. (you can also add a potato to help absorb the salt, personally I would discard this after cooking, but you could allow one of your children to eat it so that you can stay on plan with Trim Healthy Mama)
Here is what you need to make this Corned Beef & Cabbage Recipe
2 1/2 pound Corned Beef Brisket
6 cups Water
1 seasoning packet or 1 tsp of pickling spice
2 pound head of cabbage, quartered ( ** See notes about how to substitute Cole Slaw Mix)
8 ounces of carrots, cut into your desired shape (** See notes)
1 pound Radishes or Turnips, Cut into 2″ pieces
1 large onion, quartered
1 TBS minced garlic, optional
I am including directions for both the Instant Pot and the Crock Pot
. I’ll be honest I will be using my Instant Pot Duo60 7 in 1 to make this from now on. It truly has been a blessing in my kitchen.
Instant Pot Version of Corned Beef & Cabbage
Place brisket into your inner liner and cover with water, mine took about 6 cups. Put spice mix into water.
Place lid on your Instant Pot, Lock into place and set the valve to sealing. Set to Manual High for 90 minutes. Allow to Natural Pressure Release for about 15 min, then Quick Release Pressure. You can place your vegetables into the pot and cook on manual high for 3-5 minutes depending on how done you like them, Quick Pressure Release and serve.
Crock Pot Version
Place brisket fat side up in your crock pot, cover with water, add vegetables except cabbage then add pickling spice. Cook on Low for 8 hours.
About 30 minutes prior to serving add the quartered cabbage to your crock pot, replace cover and continue cooking until done.
- 2½ pound Corned Beef Brisket
- 6 cups Water
- 1 seasoning packet or 1 tsp of pickling spice
- 2 pound head of cabbage, quartered ( ** See notes about how to substitute Cole Slaw Mix)
- 8 ounces of carrots, cut into your desired shape (** See notes)
- 1 pound Radishes or Turnips, Cut into 2" pieces
- 1 large onion, quartered
- 1 TBS minced garlic, optional
- Place brisket into your inner liner and cove with water, mine too about 6 cups. put spice mix into water. Place lid on your Instant Pot, Lock into place and set the valve to sealing. Set to Manual High for 90 minutes. Allow to Natural Pressure Release for about 15 min, then Quick Release Pressure. You can place your vegetables into the pot and coo on manual high for 3-5 minutes depending on how done you like them, Quick Pressure Release and serve.
- Place brisket fat side up in your crockpot, cover with water, add vegetables except cabbage then add pickling spice. Cook on Low for 8 hours.
- About 30 minutes prior to serving add the quartered cabbage to your crock pot, replace cover and continue cooking until done.
Dawn says
Hi. What kind of spice packet do you use? Thanks!
Judy says
There is a packet of pickling spice that normally comes in your corned beef package. I normally use that or you can use 1 TBS of pickling spice.