Corned Beef and Cabbage

Oh man, just thinking about the Corn Beef and Cabbage leftovers chilling in my fridge, I’m currently sitting in a pool of my own drool.

Once a year I make Corn Beef and Cabbage for me and Kieran, and I’m very excited that time of year is upon us! I’ve made this particular recipe 4 years in a row and I’m in love with it! It’s so simple yet so mouthwatering.

You can be drunk out of your mind on St Patty’s Day, and STILL make this recipe…..which is prefect for all you St. Patrick’s Day warriors out there!!!

FYI, you’ll need approx 3-4 hours to make this. I love long cooking recipes though because the delicious smells perfume my condo all day long! The pay off is well worth the wait!

corned beef and cabbage slow cooker

This version of CBC is very simple….no bells and whistles, but I’ve seen many CBC recipes that add beer, thyme, allspice, bay leaves, ect.

All that stuff sounds great, and if those ingredients are your thing by all means, do what you got to…..add what you gotta add! I think you can throw the entire contents of your fridge in the pot and the corn beef will turn it into corn beefy goodness.

So grab your favorite Irish beer or whiskey and get your corn beef cooking!

Corn Beef and Cabbage

Corned Beef and Cabbage

Shock Munch


  • 2-4 pound corned beef, rinsed
  • spice packet (this normally comes with the corn beef when you buy it)
  • Water, enough to completely cover the ingredients
  • 1 onion, quartered
  • 3 carrots, cut in large chunks
  • 3 ribs celery, cut in large chunks
  • tsp salt
  • 2 pounds red potatoes, cut in half
  • 1 small green cabbage, cut in 8ths


  • Place the corned beef, onion, carrots, and celery in a large pot or dutch oven. Sprinkle in the salt and spice packet. Fill the dutch oven with water until all the ingredients are covered, approx 3 quarts.
  • Turn on the heat under the dutch oven on high, and bring the water to a simmer. Skim the fat off the water, cover, turn down the heat to low, and cook for 3 hours.
  • Now add your halved potatoes, making sure they are submerged in the hot water, cover and cook for a ½ hour.
  • Last, add your cabbage, cover, and cook for another ½ hour, or until the potatoes are fully cooked.
  • Once the potatoes are fully cooked, remove the corned beef from the dutch oven and let rest on a cutting board for 25 minutes. Slice up the corned beef, against the grain, into whatever sized portion you like.
  • Serve up the corned beef with some potato, celery, carrot, and cabbage. Make sure to drizzle some cooking liquid over everything too!
  • Enjoy!

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